Grease a 9 or 10 inch cast iron skillet or cake pan and preheat oven to 375 degrees. Set pan aside.

Combine the flour mixture packet and the yeast packet (both found in the hot roll mix box) with sugar in a mixing bowl. Add the water, butter, and egg. Stir until dough comes together and ingredients are mixed in.

Lightly flour your countertop/surface of choice and knead the dough for a few minutes, or until it's smooth.

Cover with a clean kitchen towel and let rest for 5 minutes.

While that's resting, make the filling. Combine the brown sugar, flour, cinnamon, nutmeg, cloves, and salt in a bowl and mix until combined. Set aside.

Roll out the rested dough to a 11 x 16 inch rectangle (it doesn't have to be exact).

Microwave the 6 TBS of butter until softened - not melted. Spread this over the rolled out dough. Sprinkle the brown sugar/spice mixture evenly over the spread butter.

Starting with the longer side of the rectangle, begin to roll the dough, slowly, keeping a tight roll all the way through. Pinch the opposite edge to the dough when you finish rolling to seal. Using a string, cut the cinnamon rolls into about 7 even slices.

Place each cinnamon roll in prepared pan. Cover the pan loosely with plastic wrap and let it rise next to the preheated oven for 30 minutes. The dough should double in size. Make the frosting during this time. (See below for instructions)

After 30 minutes, uncover the dough and brush the cinnamon rolls with the 2 TBS of milk. Bake about 22 minutes, or until golden brown. At that point, take a piece of foil and lay it over the tops of the rolls if they already seem pretty brown, to prevent burning. Bake for 3-4 more minutes.

To make the frosting, soften the cream cheese and butter in the microwave for about 30 seconds. Mix with electric mixer until smooth. Add the powdered sugar and vanilla and mix until combined. When the rolls have cooled for a few minutes, frost them! If you frost them right away the frosting will become too runny.