Grease a large casserole dish with butter and set aside
MAKING THE DOUGH
In the bowl of a stand mixer combine sugar, yeast, and warm milk (110-115 degrees). Stir with a whisk and let sit for 5 minutes. The mixture should be foamy.
Add in melted butter, eggs, vinegar, flour, cream of tartar, baking soda, and salt. Using the dough hook attachment, mix on low until incorporated.
Increase speed to medium-high for 5 minutes or until dough pulls away from the bowl. The dough should be sticky.
Transfer dough into a large bowl greased with butter and cover with plastic wrap or a kitchen towel. Let the dough be proofed for 1 hour or until doubled in size.
ROLLING AND SHAPING THE DOUGH
Place dough on a 12 x 16-inch piece of parchment or Silpat. Using your hands, press the dough into a 12 x 16-inch rectangle.
Place softened butter on top of the dough and spread with a pastry brush. Make sure to coat every inch of the dough.
In a small bowl, mix sugars and cinnamon. Sprinkle over the buttered dough covering every inch.
Using the parchment or Silpat, roll the dough into a log. Fold over dough once with parchment and shape with hands. Continue rolling until completed.
Cut into 12 1-inch portions. Using unflavored dental floss makes a clean cut.
Place cinnamon rolls into the greased casserole pan and bake at 350 degrees for 20-25 minutes or until golden brown.
FROSTING
In a medium-sized bowl whisk butter, cream cheese, vanilla, and powdered sugar. The consistency should be smooth.
Using a spatula, spread the frosting over the top of the cinnamon rolls. Enjoy!