Preheat convection oven to 350˚F and set proofing box to 110˚F.
Prepare two muffin pans with non-stick spray. Set aside.
Pull the thawed Conestoga® Sweet Roll Dough pieces out of the cooler and place on sheet tray with dough balls nested in a 6 x 4 pattern. Leave dough at room temperature for 30 minutes
Prepare the schmear by combining the melted butter, brown sugar, ground cinnamon, and light corn syrup in a food processor. Pulse until butter is fully incorporated and mixture is smooth and spreadable. Set aside.
Prepare the icing by combining the softened butter, powdered sugar, and vanilla extract in a small mixing bowl using a paddle attachment on low speed. Add 1 Tbsp. of hot water at a time until the right consistency is achieved. Set aside.
On a very lightly floured surface, roll the 24 pieces of dough into one large sheet about ¼-inch thick. Cut any overhanging dough to create a rectangle. Spread the schmear evenly across the dough and tightly roll the widest edge of the dough onto itself, like a tight sushi roll, pinching the ends of the dough together to seal.
Cut the rolled dough into 24 1-inch thick slices and place into prepared muffin pans. Place pans in the proofing box for 15 minutes.
Remove from proofing box when dough is about doubled in size. Bake for 10 minutes, or until golden brown.
When cooled, top with the prepared vanilla icing.