Easy Cinnamon Rolls From Scratch

roll the dough out in a 148inch 3620cm rectangle. Spread the softened butter on top. Mix together the cinnamon and brown sugar. Sprinkle it all over the dough. Roll up the dough to make a 14inch log. Cut into 1012 even rolls and arrange in a lightly greased 9 or 10inch round cake pan pie dish or square baking pan.
Rise Cover the pan with aluminum foil plastic wrap or a clean kitchen towel. Allow the rolls to rise in a relatively warm environment for 6090 minutes or until double in size. For a tiny reduction in rise time see my answer to Where Should Dough Rise? in my Baking with Yeast Guide.
Bake the rolls After the rolls have doubled in size preheat the oven to 375F 190C. Bake for 2427 minutes or until lightly browned. If you notice the tops are getting too brown too quickly loosely tent the pan with aluminum foil and continue baking. If you want to be precise about their doneness their internal temperature taken with an instant read thermometer should be around 195200F 9193C when done. Remove pan from the oven and place pan on a wire rack as you make the icing. You can also make the icing as the rolls bake.
Make the icing In a medium bowl using a handheld or stand mixer fitted with a paddle or whisk attachment beat the cream cheese on high speed until smooth and creamy. Add the butter and beat until smooth and combined then beat in the confectioners sugar and vanilla until combined. Using a knife or icing spatula spread the icing over the warm rolls and serve immediately.
Cover leftover frosted or unfrosted rolls tightly and store at room temperature for up to 2 days or in the refrigerator for up to 5 days.