Dough:

1. Dissolve yeast in ½ cup warm water. Let stand 10 minutes.
2. In a large bowl or the bowl of a stand mixer fitted with the dough hook, combine the 2 cups hot water, sugar, salt, oil and half of the flour; beat well.
3. Stir in the dissolved yeast and the remaining flour. Mix well. The dough should clean off the sides of the bowl and not be too sticky but it should still be soft.
4. Leaving spoon or dough hook in dough, let dough rest for 10 minutes, stir (turn on your mixer for 10 seconds or use a wooden spoon to stir down the dough). Allow the dough to rest another 10 minutes, then stir again. Repeat 3 more times
5. Turn the dough onto a floured board and knead once or twice until lightly coated with floured. Divide dough in half. Roll each half of dough into a rectangle (about 10×15).

Filling:

1. Combine both sugars and cinnamon in a medium bowl, mix until combined.
2. Divide the butter between the two rectangles and spread evenly. Divide the cinnamon sugar mixture between the two halves and sprinkle on top of the butter. Roll up jelly roll style and pinch seams to seal edges.. Cut each rectangle into 10-12 pieces.
3. Place cinnamon rolls in either two 9×13-inch pans that have been sprayed lightly, or place on a prepared cookie sheet. Cover and let raise until double in size (about 45 mins).
4. Bake at 400 degrees for 14-17 minutes or until edges begin to turn light golden brown.
5. Allow to cool for about 5 minutes before frosting.

Buttercream:

1. In a large bowl beat butter until smooth, add powdered sugar, vanilla and salt and half-n-half. Mix until smooth and well combined. Spread over warm cinnamon rolls.