Beginning on an 18-inch side tightly roll dough into a cylinder. Pinch the seam to seal (brushing a little egg white underneath helps if needed).
Cut into 12 equal portions using a large sharp knife (they should be 1 1/2-inch each). Arrange rolls, spacing evenly apart on prepared baking sheet.
Cover with plastic wrap (leave plastic it a little loose but be sure it fully encloses to keep air out. Also see notes for overnight method as this would be the point to chill**).
Let rise in a warm place until doubled in volume, about 1 1/2 hours. Preheat oven to 375 degrees near the last 20 minutes of rolls rising.
Bake rolls in preheated oven until centers are no longer doughy, about 18 – 22 minutes (center should be 185 degrees on an instant read thermometer). If needed during the last 5 minutes of baking you can tent with foil to prevent excess browning, all ovens vary.
While rolls are baking in a medium mixing bowl using an electric hand mixer whip together butter and cream cheese until smooth and fluffy. Add in vanilla and powdered sugar and whip until light and fluffy.
Spread icing over hot from the oven rolls. Rolls are best served warm. If you have leftover rolls store in an airtight container once cool and rewarm individually on a plate in microwave for about 15 seconds or until soft and warm.
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