The night before you plan to have cinnamon rolls, spray a loaf pan or a bowl with cooking spray. Place the frozen loaf in the prepared dish, cover with plastic wrap, and allow to thaw in the refridgerator overnight, about 6-12 hours.
In the morning, lightly flour a work surface. Place the dough on top and lightly flour again. Roll the thawed loaf into a rectangel approximately 14 X 8 inches.
Once rolled out, spread the dough with the softened butter. Combine in a small bowl the sugar and cinnamon. Sprinkle it evenly over the dough.
Tightly roll the dough up length-wise. Divide the dough into 12 equal pieces.
Spray a 9X9 or medium baking pan with cooking spray. Place the cut rolls into the pan. It is ok if they are touching! Cover with a clean towel and allow the rolls to double in size, approximately 60-90 minutes.
Preheat the oven to 375 degrees. Bake the rolls for 15-20 minutes, or until the tops are golden brown.
While the rolls are baking, prepare the icing. Mix the softened cream cheese with the powdered sugar until combined. Slowly add in milk to create a glaze. A tablespoon was perfect for me, but you may need to add more or less. Pour prepared icing over the warm cinnamon rolls. Enjoy!