1 pound frozen bread dough, thawed
3 tablespoons unsalted butter, melted
2/3 cup brown sugar, packed
1 teaspoon ground cinnamon
1 teaspoon water
1/3 cup heavy cream
2/3 cup powdered sugar, sifted
2 tablespoons milk
1/8 teaspoon vanilla extract
Lightly grease two round glass or ceramic dishes with butter.
Roll the bread dough out into a 6x18-inch rectangle and brush with melted butter.
Combine the brown sugar and cinnamon in a small bowl then sprinkle over the buttered dough.
Roll the dough up into a log and seal it by moistening the edge with water.
Cut the log into 20 slices and arrange the cinnamon rolls in the prepared pans. Cover the pans with a towel and let rise in a warm place until doubled in volume, about 1 to 2 hours.
Preheat the oven to 350°F.
Pour the heavy cream over the dough and bake about 25 minutes until golden brown.
Whisk together the powdered sugar, milk and vanilla extract in a small bowl. Drizzle over the hot rolls just before serving.
Freeze the unbaked cinnamon rolls in the dish, covered tightly with plastic wrap. Let the rolls return to room temperature before baking and pour on the cream before putting them in the oven.