Combine Crazy Dough with white sugar. Roll on a floured surface into a rectangle, leaving 1/2-inch border on the long sides.
Spread with 6 Tbsp melted butter and sprinkle with brown sugar and cinnamon. Starting at a long edge, roll dough into a log.
With seam side down, cut roll with a thin sharp knife into 15-16 (1-inch) slices. Place slices in an buttered pan (I used 11x8 inches; 30x22 cm pan). Let rise in a warm place about 20-25 minutes or until almost double in size.
Bake in preheated 350 F (175 C) oven for about 20-30 minutes or until tops are golden.
Remove cinnamon rolls from oven and invert onto rack. Let cool a bit.
GLAZE: In a small bowl, combine 3 Tbsp melted butter, heavy cream, powdered sugar and vanilla. Drizzle glaze over rolls.
*for vegan rolls, use margarine instead of butter and vegan cream instead of heavy cream