Sift the all-purpose flour, cornstarch, sugar, baking powder and salt together into a large mixing bowl. Make a well in the center of the dry mix.
Shred 1 cup of unsalted butter (2 sticks) into the well you created in the dry ingredients. Use your hands to toss the flour and shredded butter together.
Pour the cold milk into the butter-flour mixture and knead just until a thick dough forms.
Turn the dough out onto a floured surface and fold the dough over itself four times to develop a stiff dough.
Use a rolling pin to roll the dough out into a rectangle that’s approximately 12” long by 8” wide. Shred the remaining ½ cup of butter (1 stick) onto 2/3rds of the rectangle’s surface.
To encase the butter in the dough, first fold the unbuttered third of dough over the centered third- as if you’re folding a letter- then, fold the exposed third over the middle fold. You should have a rectangle with no buttered parts exposed.
Roll the dough out into a rectangle the same size as before. Fold the two short ends towards the center, then fold the dough over- as if you’re closing a book. Wrap the rectangle of dough in plastic wrap and chill the dough in the refrigerator for 60 minutes.
Remove the dough from the plastic wrap and re-roll to a rectangle, once more. Fold the dough in four parts as before. Re-cover the dough and chill for 40-60 minutes. This step may be done a day ahead.
For the Cinnamon Filling
In a small mixing bowl, stir together the light brown sugar and cinnamon until well combined.
This mixture may be prepared days ahead and stored in an airtight container.
To Assemble the Biscuits
Preheat your oven to 350°F. Grease a muffin tin with baking spray.
Roll the dough out into a 14” x 18” rectangle.
Spread the Land O Lakes® Butter with Canola Oil evenly over the surface of the dough then sprinkle cinnamon-sugar on top leaving a 1” margin on one short end to allow for sealing the dough after rolling.
Begin rolling the dough at the buttered edge. Roll the dough tightly- to prevent unrolling during baking- towards the unbuttered margin. Pinch the dough at the seam once you’ve rolled the dough completely. Roll the dough so the seam is on the bottom of the log.
Use a sharp knife to cut the roll of dough into 12 slices of equal size.
Press the circles of dough into the greased muffin cups. Pressing down lightly on the inner part will help them form a swirl when they’re baked.
Bake the rolls for 30 minutes, or until they are golden brown and puffed up from the muffin cups.
Remove the pan from the oven and allow the biscuits to cool in the pan for 10 minutes. Remove the biscuits from the pan and allow them to cool completely on a cooling rack while you make the frosting.
For the Honey Butter Cream Cheese Frosting
While the biscuits are cooling, use an electric hand mixer to blend the cream cheese, unsalted butter, confectioner’s sugar, honey and vanilla extract together on low speed until smooth.
Scrape down the bowl and beater and increase the mixer’s speed to medium to whip until light and fluffy. Note: The frosting may be made 3 days in advance.
Spread or pipe a thin drizzle over the baked and slightly cooled cinnamon roll biscuits.
Storage: The biscuits may be stored at room temperature for 2 days. Reheat in the microwave for 15 seconds, or in a 200°F oven for 5 minutes.