Heat the oven to 350ºF. Line a baking sheet or 9x13" baking dish with aluminum foil. Spray lightly with cooking spray.

Without separating the rolls, slice the entire block of Hawaiian rolls horizontally so you have a top and bottom slab, like you're making a giant sandwich. I cut them closer to the top ⅓ so the butter has space to soak into the rolls without making the bottoms soggy. 1 package Hawaiian sweet rolls

In a small mixing bowl, stir together the softened butter, brown sugar, cinnamon, and vanilla until smooth and spreadable. ½ cup salted butter, ½ cup packed light brown sugar , 1 tablespoon ground cinnamon, ½ teaspoon vanilla extract

Place the bottom half of the rolls in the baking dish. Spread the ¾ of the cinnamon butter mixture evenly over the surface. Add the top slab of rolls back on. Spread the remaining ¼ cup cinnamon butter over the top.

Cover loosely with foil and bake for 10 minutes. Then uncover and bake for another 5 minutes, until the tops are golden and the filling is melty and bubbling slightly.

While the rolls are baking, use a hand mixer to whisk together the glaze ingredients until smooth. Spread over the warm rolls once they come out of the oven. Serve warm. 1 cup powdered sugar, 2 ounces cream cheese, 2 tablespoons salted butter, 2 tablespoons heavy cream, ½ teaspoon ground cinnamon, ½ teaspoon vanilla extract