Take your pans and smother the inside with butter. I like to use aluminum foil pans for easy clean up. Click HERE to see what I use. ( link to amazon store).
Roll out dough about the size of a jelly roll pan
Sprinkle with cinnamon sugar mixture
Now start rolling up from the long side, keeping it as tight as you can
Start slicing the “log” about ½ -1 inch wide or as thick as you like them
Place in the pan, with the pinwheel facing up so you can see the pretty cinnamon swirl
Cover and let rise one more time
Bake at 400 until golden brown
While rolls are cooling, let's make the frosting
Beat the butter and cream cheese until nice and fluffy
Add in the vanilla and a splash of milk
Slowly add in powdered sugar until light, fluffy, and spreadable.
Once rolls have cooled, frost and serve.
Notes: You can freeze these rolls for a couple weeks prior to rising for that last time. Just make sure you cover them well. Then before baking, let defrost and rise until doubled in size, then bake. Or, you can bake, cool, and freeze up to a couple months. Don’t like cream cheese just leave out and use another stick of butter :)
Recipe by Tandy's Quick Meals at https://www.tandysquickmeals.com/breads/best-ever-frosted-cinnamon-rolls/