Cinnamon rolls

This is a recipe adapted from the Wheat Free Market. 

Cinnamon roll with cream cheese frosting

For the dough

Ingredients for the dough

for 5 small rolls

¾ C All-Purpose Baking Mix, packed

⅛ tsp pink salt

1 large free range egg

For the filling

1 tsp xylitol

2 tbsp butter, melted

1 tbsp double cream

Ingredients for the filling

½ tbsp butter, melted

1 tsp cinnamon

½ tsp xylitol

3 tbsp chopped pecan

2 tbsp raisins, chopped 

For the frosting

Ingredients for the frosting

55-60g cream cheese, room temperature

1 tbsp double cream

½ tsp xylitol

⅛ tsp vanilla bean paste

Instructions for the rolls

1. In a medium bowl, blend the baking mix, salt, egg, xylitol, butter, and cream to make the dough.
   
2. Transfer the dough to a cutting board lined with cling film. Place another piece of cling film over the dough and roll it out into a rectangle approximately 8"x6". Carefully remove the top piece of plastic wrap.
   
3. Drizzle melted butter then cinnamon, sweetener, nuts and raisins evenly over the dough.
   
4. Carefully roll the dough up starting with the longest side, pulling the cling film away from the dough as you roll. Fix the ends of the roll. Wrap the roll and place in freezer for at least 15 minutes to make it easier to cut.
   
5. When ready to bake, preheat oven to 175 ⁰C.
   
6. Cut the roll into 5 pieces.
   
7. Place the pieces on a lightly oiled cake pan, 2 inches apart.
   
8. Bake for 15 minutes or until the sides begin to brown.
   
9. While the rolls bake, make the frosting by blending cream cheese, cream, sweetener, and vanilla in a small bowl until smooth.
   
10. Spread the frosting on top of warm (or cooled) rolls.
    

Having never made cinnamon rolls nor seen them being made before, I wasn't sure which side of the rolls should be up for baking or which side to frost. After baking this batch, I'm still none the wiser. Could anyone shed a light?

Still, the rolls tasted wonderful. They were so easy to make I wouldn't mind making them regularly for breakfast.