Place the dinner rolls on a large baking sheet that has been sprayed with non stick spray. Let the rolls thaw until soft, but still cold.
On a lightly floured surface combine the rolls into one dough ball. Knead the rolls together for 2-minutes to combine the rolls.
Roll the dough into a 15 x 12 inch rectangle. If the dough resists a bit, let the dough rest for about 5 minutes and continue rolling again.
Using a pastry brush, spread the softened butter evenly on top of the dough. In a small bowl combine the cinnamon, sugar and brown sugar. Sprinkle the sugar mixture over the dough.
Spray an 11-12 inch cast iron skillet or a 10 inch pie plate with non stick baking spray. Using a pizza cutter or sharp knife, cut the dough into seven 1 1/2 inch strips.
Loosely roll up on strip into a coil and place it in the middle of the skillet or pie plate. Coil the remaining 6 dough strips loosely around the center roll to make one large cinnamon roll.
Pinch the ends together each time you add a dough strip. You want the pieces to be a bit loose so the dough has room to expand as it rises. Some of the filling may fall out as you roll the dough pieces, but you can just sprinkle it on top before rising.
Cover the skillet or pie plate with plastic wrap that has been sprayed with non stick spray and allow the dough to rise in a draft free place, until double in size (about 1 hour).
Preheat the oven to 350 degrees. Bake the cinnamon roll cake for 30 - 35 minutes or until the top is golden brown. If the top browns too quickly cover with aluminum foil.
As the cake bakes don't be alarmed if a few spots rise up more than others. When you remove the cake from the oven to cool those spots will go down.
Place cake on a baking rack to cool for about 15 minutes before drizzling with vanilla icing evenly over the top. Slice and serve warm. This cake is best served the same day.
Cook’s Note: One 16 ounce loaf of Rhodes Frozen White Bread Dough can be substituted for dinner rolls.