Big Giant Cinnamon Rolls (Like Cinnabon!)

spills out thats ok just sprinkle it on top of the rolls. Cut into 8 large rolls about 2 inches in width each. Arrange them in the prepared baking pan.
2nd Rise Cover the rolls tightly and allow to rise until puffy about 2 hours. Or use the overnight option in the Notes below.
Preheat the oven to 375F 191C.
Bake for about 25 minutes or until they are lightly browned on top. About halfway through baking time tent a piece of aluminum foil over the pan to prevent the tops from browning too quickly. Remove pan from the oven and allow to cool on a wire rack for about 10 minutes as you make the icing.
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 medium speed until smooth and creamy. Add the confectioners sugar creammilk and vanilla. Beat on low speed for 30 seconds then switch to high speed and beat for 1 minute. Spread the icing over the warm rolls and serve immediately.
Cover leftover frosted or unfrosted rolls tightly and store at room temperature for 2 days or refrigerator for 5 days.