No-Yeast Cinnamon Roll Biscuits

a 1014inch 25x35cm rectangle.
Fill the rolls Spread softened butter the softer it is the easier it is to spread! all over the dough. Mix the brown sugar and cinnamon together. Sprinkle all over the top. Roll it up tightly into a 14inch log. Using a very sharp knife cut into 12 rolls each roll is slightly wider than 1 inch. Arrange rolls in the prepared pan.
Bake the rolls Bake for 2226 minutes until lightly browned around the edges. 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