Scratch made cinnamon rolls the fast method.
1 cup of warm water about 110 degrees in a large bowl.
1 Tablespoon white sugar stirred into the water.
Sprinkle 1 pack or Double Action Yeast on the water surface.
Wait 5 minutes then stir yeast into water.
Wait 10 minutes yeast water will be foaming.
Stir in 1 cup bread flour.
10 minutes later flour water mix will be bubbling.
Stir in 2 teaspoons of salt. Stir well to bring out the gluten dough gets stringy in about 20 strokes.
Stir in 1 more cup of flour then dump onto the counter top and kneed in a little more flour.
Do not kneed very much 4 times you do not want dough to become too stiff to roll out with a rolling pin.
Roll out about 22" x 24".
Cover dough with 1/2 stick of melted butter.
Mix 1/2 dark brown sugar with 2 tablespoons of cinnamon then sprinkle evenly over the dough.
Roll dough up from which ever side you like, long side makes more rolls, short side makes larger diameter rolls.
If the long roll is larger diameter in the middle than the ends stretch the middle to make the center diameter = to the ends.
I decided 8 rolls per pan will work best so I cut the long roll into 16 equal pieces.
Grease both pans.
Mix 1/4 cup dark brown sugar with 1 tablespoon of cinnamon sprinkle sugar cinnamon mix into the pans.
Put 8 cinnamon roll evenly spaced in each pan.
Place pans in a warm place to rise until the rolls fill the pans. I set my pans on the car dash parked in the hot sun 90 min rise.
Cover pans with towel while they rise.
If you want the cooked cinnamon rolls to be dark golden brown on top spray them with butter.
Bake at 350 degrees F 25 minutes.
Microwave 1/2 can of cream cheese cake frosting 35 seconds until runny drizzle it over the cooled cinnamon rolls.