Before you start actually handling the dough, leave it in the fridge to thaw overnight, and then let it sit at room temperature for about an hour or two.

Once your dough has thawed, it's time to roll it out. First of all, make sure the rolling surface isn't sticky.

After placing the dough on the surface, press it in the middle with your palms and flatten it a bit. Spread it a little and aim for a rectangular shape. Take the rolling pin and start rolling from the middle up and down.

Then turn the dough and roll again, from the middle up and down. I prefer to keep my rolling direction vertical, so up and down, but if you want to, you can also try rolling diagonally.

Melt a stick of butter and let it cool for a few minutes. During this time, mix cinnamon and brown sugar.

Once everything is ready, spread the butter over the dough using a brush. Make sure you cover the entire surface equally. The butter layer should be thin and equally spread.

Sprinkle the cinnamon and brown sugar mixture and carefully even it out.

When rolling it in, the crucial thing is to carefully tuck in the edges. Start rolling horizontally, i.e., from the longer sides, so that you get more cinnamon rolls. Once you've made one long roll, use a bread knife to cut the rolls out.

I usually make them two fingers thick, and I end up with about ten rolls.

Once you've cut out the cinnamon rolls, place them on a parchment paper-covered baking tray and cover them with a plastic wrap.

Let the rolls rise for about an hour or until they double in size. Don't touch them, don't change their location, and don't uncover them.

If you want to speed up the rising process (which in no circumstance will be significantly shorter than 50 minutes), you can place the tray on a warm surface, such as on top of the fridge, near a heat source, or under direct sunlight.

To make the frosting, mix all the ingredients in a mixing bowl until they homogenize, and then mix again using a mixer. The consistency should be even and pourable.

Preheat the oven to 350 °F, i.e., 175 °C, and pop the rolls inside, uncovered, of course.

Let them bake for about 15 -20 minutes. Remove them from the oven and let them cool down for about ten minutes.

Frost them while they are still warm, but not hot, so don't let the rolls sit for over ten minutes before frosting them. Using a spoon, spatula, or frosting gun, you can top the cinnamon rolls with the frosting.

That's it! Your cinnamon rolls are ready for you to enjoy them!