Grease a 23cm springform tin with butter and line with parchment.
Mix flour, sugar, salt, and yeast in a bowl.
Gradually stir in up to 450ml tepid water until dough is elastic.
Cover and prove for 20 minutes until doubled in size.
Knock back dough and roll into a 60x30cm rectangle.
Cover half with butter slices, fold over, and seal edges.
Flatten with a rolling pin and roll into a 60x30cm rectangle.
Fold sides to the middle, then fold lengthways.
Repeat rolling and folding twice more and chill for 1 hour.
Roll chilled dough into a 30x45cm rectangle about 1cm thick.
Mix cream cheese, vanilla seeds, and cinnamon.
Spread filling on dough and roll into a Swiss roll shape.
Cut into nine 5cm thick slices.
Place slices in tin and prove for 40 minutes until doubled.
Preheat oven to 180°C.
Brush with egg wash and bake for 45 minutes until golden.
Mix icing sugar, maple syrup, and bourbon into a smooth glaze.
Drizzle glaze over warm rolls and serve.