Maybe start with cheesefood's caramel cream ale and go from there?
I started from that and tweaked it a bit. Here's what I'm gonna try...
Type: All Grain
Batch Size: 3.00 gal
Boil Size: 4.40 gal
Boil Time: 60 min
Grain
4 lbs 11.2 oz Pale Malt, Maris Otter (3.0 SRM) 56.6 %
2 lbs 4.8 oz Wheat Malt, Bel (2.0 SRM) 27.7 %
1 lbs 1.6 oz Caramel/Crystal Malt - 60L (60.0 SRM) 13.3 %
Hops
0.60 oz Goldings, East Kent [5.00 %] - Boil 60.0 min Hop 5 15.6 IBUs
Adjuncts & Spices
4.8 oz Milk Sugar (Lactose) (Boil 5 mins) Adjunct
0.60 tsp Cinnamon (Boil 5.0 mins) Spice
0.60 Items Vanilla Bean (Boil 5.0 mins) Spice
0.30 tsp Cloves (Boil 5.0 mins) Spice
0.30 tsp Nutmeg (Boil 5.0 mins) Spice
Beer Profile
Est Original Gravity: 1.068
Est Final Gravity: 1.017
Estimated Alcohol by Vol: 6.7 %
Bitterness: 15.6 IBUs
Calories: 151.6 kcal/12oz
Est Color: 13.2 SRM
Mash Profile
Mash at 155.0 F
Fermentation
1.5 pkg Nottingham (Danstar)
Set chamber at 60.0 F