Ingredients
Yeast Mixture
- 3/4 cup warm water 105 to 110°F
- 1 tablespoon active dry yeast
- 2 tablespoons granulated sugar
Roll Dough
- 1 cup half-and-half or heavy cream *see notes
- 1 1/2 teaspoons distilled white vinegar
- 3 1/2 cups all-purpose flour
- 1 1/2 teaspoons salt
- 2 tablespoons brown sugar
Cinnamon Sugar Topping
- 4 tablespoons butter melted
- 1/4 cup granulated sugar
- 1 tablespoon ground cinnamon
Vanilla Icing
- 1 cup powdered sugar
- 2 to 4 tablespoons heavy cream or half & half *see notes
- 2 teaspoons vanilla extract
Equipment
- Electric stand mixer with hook attachment
- 9x13 inch baking dish greased
Method
Make the Dough
- Activate the yeast. In a small bowl or measuring cup, combine 3/4 cup warm water (105 to 110°F), 1 tablespoon active dry yeast, and 2 tablespoons granulated sugar. Stir and allow to sit for about 5 to 10 minutes, until foamy and bubbly.
- Prepare the cream mixture. In a separate bowl, combine 1 cup half-and-half with 1 1/2 teaspoons distilled white vinegar. Stir and let sit for a few minutes while the yeast activates.
- Mix the dough. Pour the activated yeast mixture into the bowl of a stand mixer fitted with a dough hook. Add the half-and-half mixture, 3 1/2 cups all-purpose flour, 1 1/2 teaspoons salt, and 2 tablespoons brown sugar. Mix on low speed until the ingredients come together.
- Knead the dough. Continue kneading with the dough hook for approximately 10 minutes, or until the dough is smooth and elastic. The dough should be soft and slightly tacky.
- Rest the dough. Cover the mixing bowl and let the dough rest for 10 to 30 minutes.
- Shape the rolls. Grease a 9x13-inch baking dish. Divide the dough into 15 equal pieces (about 60-65 grams) and shape each piece into a smooth ball. Arrange the dough balls in 3 rows of 5 in the prepared dish.
- Let the rolls rise. Loosely cover the baking dish and place in a warm, draft-free location. Allow the rolls to rise until they have at least doubled in size. In my 68°F kitchen, this takes approximately 2 hours. Warmer kitchens will generally produce a faster rise, while cooler temperatures may require additional time. Plan accordingly and judge readiness by the size of the rolls rather than the clock.
- Add the cinnamon sugar. In a small bowl, combine 1/4 cup granulated sugar and 1 tablespoon ground cinnamon. Set aside until you are ready to sprinkle on the butter basted rolls.
- Preheat the oven. When the rolls are nearly doubled, preheat the oven to 350°F.
- Brush with butter. Melt 4 tablespoons butter. Brush approximately half of the melted butter over the tops of the risen rolls. Sprinkle the entire mixture evenly over the buttered rolls. Use all of the cinnamon sugar, even if it looks like a lot!
- Add the remaining butter. Carefully drizzle the remaining melted butter over the cinnamon sugar-covered rolls.
- Bake. Place the baking dish into the preheated 350°F oven and bake for 20 to 22 minutes, or until the rolls are lightly golden and baked through. If using a thermometer the center of the rolls should reach 195°F or higher.
Make the Vanilla Icing
- Mix the icing. While the rolls bake, whisk together 1 cup powdered sugar, 2 teaspoons vanilla extract, and 2 tablespoons heavy cream until smooth.
- Adjust the consistency. Slowly add more cream, up to 4 tablespoons total, until the icing reaches the consistency of thin pancake batter. It should glide off a spoon in a thick, steady stream. If the icing becomes too thin, whisk in a little additional powdered sugar.
- Once the rolls have cooled for 10-15 minutes, ice the rolls. Drizzle the vanilla icing evenly over all 15 rolls. Serve warm and enjoy!
Nutrition
Notes
- Use half-and-half for the dough. I've tested this recipe multiple times with both half-and-half and straight heavy cream. Undiluted heavy cream makes the dough too dense, and the centers can take longer to cook through. Half-and-half produces lighter, fluffier rolls and is my recommendation for consistent results.
- Dough substitute: If you're out of half-and-half, combine 1/2 cup heavy whipping cream and 1/2 cup milk in place of the 1 cup half-and-half. This gives a closer match to half-and-half than straight heavy cream.
- Icing dairy options: I prefer heavy cream, which gives the vanilla icing a rich, smooth finish. Start with 2 tablespoons and add more only as needed. Half-and-half or milk also works, but start with just 1 tablespoon and add more 1 teaspoon at a time because you'll likely need much less liquid.
- Regular rising time: In my 68°F kitchen, the shaped rolls take approximately 2 hours to double in size. Warmer kitchens are usually faster, and cooler kitchens can take longer.
- Optional oven proof box: I briefly warm my oven on its lowest setting, around 165 to 170°F, for about 5 minutes and then turn it off. Before placing the covered rolls inside, let the oven cool and confirm it is only gently warm, approximately 90 to 100°F. The rolls may double in about 30 to 45 minutes. Never place yeast dough in a hot oven, and remove the rolls before preheating to bake.
- Cinnamon sugar: Use the full 1/4 cup sugar and 1 tablespoon cinnamon mixture, even when it seems like a lot.
- Butter: Brush half the melted butter on before the cinnamon sugar, then drizzle the rest on afterward.
- Frozen roll shortcut: Instead of the homemade dough, use 15 frozen dinner rolls, such as Rhodes, in a greased 9x13-inch dish. Thaw and let rise according to the package instructions, then add the same butter and cinnamon sugar topping. Bake at 350°F until cooked through, beginning to check around 15 minutes, and finish with the vanilla icing made with heavy cream or your preferred substitute. This shortcut's exact bake time should be confirmed with a test batch.
- Leftovers: Refrigerate iced leftovers in an airtight container. Warm individual rolls briefly before serving.