Mix flour, sugar, salt, and yeast in a mixer while slowly adding 450ml water until elastic.
Cover the dough and let it rise for 20 minutes until doubled in size.
Knock the air out and roll the dough into a 60x30cm rectangle.
Place 1cm thick butter slices over half the dough, fold over, and seal edges.
Beat dough with a rolling pin, roll to 60x30cm, fold, and repeat twice before chilling for 1 hour.
Roll the chilled dough into a 30x45cm rectangle about 1cm thick.
Mix the cream cheese, vanilla seeds, and cinnamon in a bowl.
Spread filling over dough, roll into a 45cm cylinder, and cut into nine 5cm slices.
Place slices in a lined 23cm tin and prove for 40 minutes until doubled.
Preheat your oven to 200°C.
Brush with egg wash and bake for 45 minutes until golden-brown.
Mix icing sugar, maple syrup, and bourbon into a smooth glaze.
Drizzle glaze over warm rolls and serve.