Thaw the bread dough in a loaf pan and allow it to rise.

Turn the dough onto a lightly floured surface and roll into a rectangle.

In a small bowl combine the butter, brown sugar, cinnamon, and salt. Mix well.

Spread the brown sugar mixture onto the dough leaving a half inch edge on all sides.

Roll the dough starting at one of the long ends. When you get to the end pinch the seams closed.

Cut a half inch off each side of the dough then cut the dough with a serrated knife into 8 pieces. Each piece should be about 2 inches thick.

Place the cinnamon rolls in a cake pan and cover with plastic wrap. Allow to rise for 45 minutes.

Preheat the oven to 350 degrees.

Bake for 17-20 minutes or until the cinnamon rolls are brown. Remove from oven.

To make the frosting beat the cream cheese and butter in a large bowl with a mixer on medium speed. Add in the powdered sugar a half cup at a time and mix until smooth. Stir in the vanilla.

Frost the still warm cinnamon rolls and enjoy.