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In a bowl, combine the flour, corn starch, granulated sugar, baking powder, and salt. Scatter the cold butter pieces over the flour, and use a pastry cutter to cut the butter into the flour until crumbly. Add the milk and vanilla, and stir into a moist, shaggy dough.
Scrape the dough out onto a lightly floured surface, and lightly flour the top of the dough, too. Gently roll or press the dough out into a rectangle, measuring about 9x14 inches.
Brush the 2 tbsp melted butter over the dough, then sprinkle with the brown sugar and cinnamon, lightly pressing the sugar into the dough.
Roll the dough up into a log, then cut it into 9 equal portions.
Lightly grease a 9-inch square baking dish, or line it with parchment paper, and arrange the rolls cut side up in the pan.
Freeze the rolls in the pan while you preheat the oven.
Preheat the oven to 400 F, and position a rack in the center of the oven.
Take the pan of rolls out of the freezer and put them straight into the oven. Bake for about 25 minutes, until an instant read thermometer inserted into the center reads 190 F, or until there is no raw dough visible if you insert a knife between two rolls.
Cool in the pan for 10 minutes while you make the icing.
Whisk together the powdered sugar, cream and vanilla until smooth, then spread over the hot rolls. Serve immediately.