Coat an 11x7-inch baking dish with cooking spray or a thin layer of butter. You can also use a 13x9-inch pan, or a non-standard baking dish, such as 12x8 inches. My pan was 12x8 inches.

Line your counter with parchment paper or dust with flour. Roll the pizza dough into a 13x9-inch rectangle. The dough will be about 1/4-inch thick.

In a small bowl, combine the butter, brown sugar, and cinnamon and mix until well blended. Spread the mixture all over the dough, to within 1/8-inch of the edges (I find using the back of a spoon simplifies this process).

Starting from the longer side, slice the dough into 12 even strips. Tightly roll up the strips and place them side-by-side in the prepared pan, cut-side-up. Cover the pan with plastic wrap and a warm kitchen towel and let the rolls rise in a warm place for 1 hour.

Preheat the oven to 350 degrees.

Remove the plastic wrap and towel from the cinnamon rolls and bake for 22 to 28 minutes, until light golden brown (remember, we want them slightly undercooked in the middle so they’re super soft). Remove the pan from the oven and let the cinnamon rolls cool for 10 minutes.

Meanwhile, to make the glaze, whisk together the powdered sugar, 2 tablespoons of the half-and-half, and vanilla. Whisk until smooth. If you prefer a thinner glaze, whisk in more half-and-half. Drizzle or spoon the glaze over the cinnamon rolls and serve.