Prepare the dough for:

While the dough rises, beat in a large bowl or a stand mixer fitted with the paddle attachment until smooth and creamy:

Butter a 13 × 9-inch baking dish. Roll out the dough on a lightly floured work surface into a 16 × 12-inch rectangle. Spread evenly with the butter mixture. Starting from a long side, roll up the dough tightly into a cylinder. Cut crosswise into 12 slices. Arrange the cinnamon rolls cut side up in the buttered baking dish, cover with plastic wrap, and let rise for 1 hour at room temperature or overnight in the refrigerator.

Prepare:

When ready to bake, preheat the oven to 350°F. Bake the cinnamon rolls until golden brown and puffy, 25 to 30 minutes if at room temperature or 40 to 45 minutes if baking straight from the refrigerator. Transfer the pan to a rack and let cool 15 minutes before spreading with the cream cheese frosting. Serve warm.