Don't be shy with the frosting, either. There isn't anything much worse than getting to the end of your roll and not having any frosting left to lick off the plate!! All right, let's go to the kitchen!!
Cream Cheese Frosting
3 oz. cream cheese
1/4 cup butter (don't even try to convince yourself that margarine is a decent substitute for butter - it never was and never will be. Use the real stuff... you'll be pleased you did!)
1 & 1/2 cup powdered sugar
1/2 teaspoon vanilla
1/8 teaspoon salt
Now, I don't really measure this stuff - but the recipe that I started with long long ago has these measurements. Use the brick of cream cheese that you can cut on the lines, around a half-stick of butter and you can eyeball the vanilla and salt. Make sure that the butter and cream cheese are room temp and beat them together with the vanilla and salt. Begin adding in the powdered sugar and keep beating it up until it is a consistency that you like - approx 1 & 1/2 cups of the sugar.
I use this much frosting on a small pan of rolls. On a 9 X 13 pan, I double this recipe - but remember - I do NOT skimp on the frosting!! IF you have any left over frosting, kids love it smeared onto a graham cracker as a quick afternoon treat!! MMMmmmm. Enjoy!! Let me know if you try it and how it goes!!