• Follow thawing times on the puff pastry box (anywhere from 20-120 minutes depending on the brand).
  2 sheets puff pastry
• Preheat the oven to 400˚F.
• On a lightly floured surface, carefully unfold each sheet of puff pastry.
  1 tbsp all-purpose flour
• Using a floured rolling pin, gently roll out each sheet of pastry until it is about 12×10 inches.
• Spread equal amounts of softened butter over both sheets of the puff pastry, leaving a small butter-less perimeter around the outside edges.
  1/2 cup salted butter, divided
• Cover the butter on both sheets of pastry with equal amounts of brown sugar and top with cinnamon.
  1 cup brown sugar, divided, 3 tbsp ground cinnamon, divided
• Starting with the long edge of the puff pastry, tightly roll the dough towards you until you have a solid "roll".
• Cut each sheet of puff pastry into 6-7 rolls that are ~1.5-2 inches wide. Pro tip: using a bread knife (aka serrated knife) will create the cleanest cuts.
• Grease a 9x13 baking dish or a baking sheet. Place the cinnamon rolls into the dish; they don't have to be touching. Pro tip: if you're using a metal pan, it's best to lay parchment in the bottom.
• If possible, refrigerate or freeze for 20-30 minutes.
• Bake at 400˚F for 20-25 minutes or until the tops are lightly golden brown.

Make the Frosting

• While the cinnamon rolls are baking, combine softened butter and cream cheese in a mixer fitted with a paddle attachment. Mix on medium until soft and fluffy.
  4 oz cream cheese, 4 tbsp salted butter
• Reduce the mixer to low and add the powdered sugar 1/4 cup at a time, tasting as you go.
  1 cup powdered sugar
• Add in the vanilla and (optional) orange juice and slowly increase the mixer speed to medium until well combined.
  1 tsp vanilla extract, 1/4 cup orange juice
• Pour/spread the frosting over warm cinnamon rolls.