General tips
Making dough by hand: If you don’t have a stand mixer, knead the dough together on a work surface until smooth and elastic, 8 to 10 minutes.
Cutting the rolls: For soft sweet rolls, unflavored dental floss slices cleanly without squishing the dough or flattening the layers. A serrated knife will also work, but saw gently to preserve the swirls. Avoid a regular straight-edge knife as it can drag and compress the dough, ruining the rise and layers.
Make ahead: The rolls can be assembled, arranged in the baking dish, covered, and refrigerated overnight. Before baking, let them sit at room temperature for 45 minutes to 1 hour until puffy and rolls are touching each other, then uncover and bake as directed.
Storage
Let the glazed rolls cool completely, then either cover the pan or transfer the rolls to an airtight container and refrigerate for up to 4 days. For longer storage, wrap the rolls first in plastic wrap, then in foil, and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
Reheating: For refrigerated rolls, place them in a baking dish, loosely cover with foil, and heat in a 300°F oven just until heated through and the icing becomes creamy again, 8 to 10 minutes. For frozen rolls, thaw overnight in the refrigerator, then reheat the same way, adding a few extra minutes if needed. To reheat a single refrigerated roll, microwave until warm and the icing softens but is not fully melted, about 30 seconds on medium power.
