Preheat the oven to 375 degrees F. Spray 6 cups in a muffin pan with cooking spray and set aside.

In a medium mixing bowl, add the flour, 2 tablespoons of sugar, baking powder, baking soda, and salt. Whisk to combine.

In a separate small bowl, melt 4 tablespoons of butter. In that same bowl, add the milk and apple cider vinegar. Stir to combine.

Pour the wet ingredients into the bowl of dry ingredients and mix well until a consistent dough forms. Use clean hands to form the dough into a ball.

Lay a piece of heavily floured parchment paper on a flat surface. Add the ball of dough and sprinkle additional flour on top. Place a piece of parchment paper on top of the floured dough and roll it into a large rectangle measuring approximately 8x14”.

Melt the remaining 4 tablespoons of butter and pour it onto the dough, spreading it to evenly coat the surface.

Combine the remaining 2 tablespoons of sugar, brown sugar and cinnamon in a small bowl. Sprinkle evenly over the surface of the buttered dough.

Starting with one of the short ends of the rectangle, use the bottom piece of parchment paper to help you roll the dough into a tight log. Pinch the ends shut and use a knife to slice the log into 6 even pieces.

Drop rolls into the prepared muffin pan and place in the preheated oven to bake for 13-15 minutes.

While cinnamon rolls are baking, prepare the frosting as follows:
Add room temperature cream cheese and butter to the bowl of an electric mixer fitted with the whisk attachment. Whisk on medium speed until creamy. Add vanilla, salt and powdered sugar, and whisk again until combined. While the mixer is running, add 1 tablespoon of milk at a time until desired frosting consistency is reached.

Spread the icing evenly over the top of the warm cinnamon rolls and enjoy!