Once your dough has risen, turn out on a lightly floured surface and squish and stretch it GENTLY (we don't want to rip it) into an oblong shape and then use a rolling pin to roll the dough out to about 5 by 15 inches. Gently manipulate the corners and sides so you have a nice rectangle.
In a medium bowl, whisk together softened cream cheese, butter, sugar, vanilla, and salt, until well combined. Cover tightly and place in the refrigerator.
Take frosting out of the refrigerator to soften.
Remove plastic wrap from rolls and place them into a cold oven. Turn your oven to 400 degrees and bake for 15-20 minutes until the tops are golden and center cooked through. Watch closely--they go from pale to over-done very quickly. If they begin to brown too quickly, before the centers are done, cover with foil until finished baking.
Spoon frosting over rolls. (If frosting is still very cold, return to pan to the oven for 30 seconds to a minute for frosting to warm up.) Spread frosting and serve.
Same Day Instructions: After shaping the rolls, instead of placing them into the fridge, allow the rolls to complete their second rise in a warm place for 30 minutes.
Preheat oven to 400 degrees F. Cook cinnamon rolls 12-15 minutes until the tops are golden and centers cooked through (cover with foil during the last few minutes of cooking time if browning too quickly). Spoon on frosting and serve.
*If your yeast and milk mixture does not foam, your yeast may be bad, or may have been killed if the milk was too hot. Toss and try again, making sure the milk is just lukewarm.