Preheat oven to 350 degrees. Spray a 9x13 baking dish with cooking spray and set aside.
Turn refrigerated dough out onto a lightly floured surface and sprinkle the top with flour. With a lightly floured rolling pin, roll dough into a large rectangle, about 18x12 inches.
Spread vanilla butter over dough, leaving a small border along the edges. Sprinkle sugar mixture over the top and spread out evenly.
Working with the short end of the dough, begin rolling the dough up into a log. This will create that classic cinnamon roll swirl! Let the dough rest with the seam side down on the counter so it does not unroll.
Cut off uneven end pieces, then mark the remaining dough into 12 equal sections with a knife. Do this by marking the middle to create two halves. Then mark each half in half, creating four sections. Then mark each of those quarters into thirds.
Use a large piece of dental floss to cut each of those markings into a perfectly circular roll. Do this by running the floss under the dough and then pulling each hand in the opposite direction through the dough. This will leave you with perfectly cut rounds!
Place the rolls in prepared pan, in a 3x4 arrangement. Cover with a clean dish towel and allow to rise in a warm place for 35 – 40 minutes, or until doubled in size.
When rolls have risen, bake in preheated oven for 25 – 30 minutes, or until lightly golden brown and fragrant.
Remove from oven and cool for 5 – 10 minutes before topping with cream cheese frosting.