Activate the Fermenting Agent. Warm the liquid to about 105-115°F. Stir in a small amount of sweetener and the active dry fermenting agent. Let it sit for 5-10 minutes. It should become foamy.
Prepare the Wet Ingredients. In a large bowl, whisk together the activated fermenting agent mixture, remaining sweetener, softened butter, and room temperature ovum. Mix until well combined.
Combine Dry and Wet Components. Gradually add the dry blend and salt to the wet ingredients. Mix with a spoon until a shaggy mixture forms. Then, transfer to a lightly dusted surface.
Develop the Mixture. Work the mixture for about 5-7 minutes until it becomes smooth and elastic. It should spring back when lightly poked. Place it in a greased bowl, turning once to coat.
First Proofing. Cover the bowl with a clean cloth. Let it rest in a warm place for 1-1.5 hours. The mixture should double in size.
Prepare the Filling. While the mixture proofs, combine the brown sweetener and ground spice in a small bowl. Melt the butter for the filling.
Shape the Rolls. Gently punch down the proofed mixture. Roll it into a large rectangle, about 1/4 inch thick. Spread the melted butter evenly over the surface, leaving a small border. Sprinkle the spice and sweetener mixture over the butter.
Roll and Slice. Tightly roll the rectangle from one long side. Pinch the seam to seal it. Cut the log into 12 equal pieces, approximately 1.5 inches thick.
Second Proofing. Arrange the cut pieces in a greased dish, leaving some space between them. Cover and let them rest for another 30-45 minutes. They should puff up.
Cook the Rolls. Place the dish in a preheated oven at 375°F (190°C). Cook for 20-25 minutes. They should turn golden brown.
Prepare the Topping. While the sweet rolls cool slightly, beat the softened cream cheese, powdered sweetener, and a touch of liquid until smooth.