Roll out the Rhodes white bread onto a greased pizza pan with a rolling pin.
Mix together the butter, brown sugar, old fashioned oats, cinnamon and cornstarch in a large bowl.
Spread the butter mixture with a spatula evenly over the uncooked pizza dough, leaving an edge for the crust. Bake at 400 degrees Fahrenheit for 12 to 14 minutes, until the edges of the crust are a deep golden brown.
Meanwhile, make the frosting. In a medium sized bowl, cream the butter and cream cheese with an electric mixer until smooth. Add the powdered sugar and vanilla. Mix until incorporated.
Allow the pizza to cool slightly before applying the frosting (so it doesn't melt completely). For a cinnamon roll swirled pattern, fill a zip-top bag with the frosting, cut off the corner, and pipe the frosting on the pizza in circles starting in the center and working your way to the edges. Slice and enjoy! Cover any leftovers and store at room temperature up to 3 days. Leftovers are best when heated slightly in the microwave.