Overnight Cinnamon Rolls (Print Version)

# Ingredients:

→ Sweet Yeast Dough

01 - 1 cup warm whole milk (heated to around 110°F)
02 - 2/3 cup granulated sugar, separated
03 - 1½ tablespoons active dry yeast (about 2 packets)
04 - ½ cup unsalted butter, room temperature and cubed
05 - 4½ cups all-purpose flour, plus extra for dusting
06 - 2 large eggs, brought to room temperature
07 - ½ teaspoon fine salt
08 - 2 teaspoons vegetable oil for greasing bowl

→ Cinnamon Sugar Filling

09 - ½ cup softened unsalted butter
10 - 2/3 cup packed brown sugar
11 - 1½ tablespoons ground cinnamon

→ Tangy Cream Cheese Frosting

12 - 4 ounces cream cheese, softened completely
13 - 1 cup powdered sugar
14 - 1 tablespoon heavy cream or whole milk
15 - ½ teaspoon pure vanilla extract

# Instructions:

01 - In your stand mixer bowl, whisk together the warm milk, 2 tablespoons of sugar, and yeast. Cover and let sit for 5-10 minutes until it becomes foamy and bubbly on top.
02 - Add the remaining sugar and butter pieces to the yeast mixture. Beat on medium speed until butter breaks up slightly. Mix in 1 cup of flour, both eggs, and salt on low speed for 30 seconds, then scrape the bowl and add remaining flour.
03 - Beat on medium speed for 2 minutes until dough pulls away from bowl sides. The dough should be soft and slightly tacky. Add flour by the tablespoon if too sticky, or milk by the teaspoon if too dry.
04 - Continue mixing on low speed for 5 full minutes (or knead by hand on floured surface). The finished dough should feel smooth, supple, and spring back when poked. Test with the windowpane method if desired.
05 - Place dough in an oiled bowl, turning to coat all sides. Cover with plastic wrap and let rise at room temperature for 1½ to 2 hours until doubled in size.
06 - Grease a 9×13-inch baking dish thoroughly. Punch down the risen dough and transfer to a lightly floured work surface.
07 - Roll dough into a 12×18-inch rectangle with even thickness. Spread softened butter over entire surface, then sprinkle with the cinnamon-brown sugar mixture. Roll tightly into an 18-inch log.
08 - Using a very sharp knife, cut the log into 12 equal pieces, each about 1½ inches thick. Arrange cut-side up in the prepared baking dish.
09 - Cover the pan and let rolls rise until puffy, about 1 hour at room temperature. For overnight preparation, refrigerate covered for 8-12 hours, then let come to room temperature and rise 1-2 hours before baking.
10 - Preheat oven to 350°F. Bake rolls for 25-28 minutes, rotating pan halfway through, until lightly golden on top. Tent with foil if browning too quickly. Cool on rack for 10 minutes.
11 - Beat cream cheese until smooth and creamy. Add powdered sugar, cream, and vanilla. Beat on low for 30 seconds, then high speed for 1 minute until fluffy. Spread over warm rolls and serve immediately.

# Notes:

01 - These rolls can be prepared entirely in advance using the overnight method - perfect for special breakfast occasions
02 - The dough should be soft and slightly tacky, not dry - this creates the signature fluffy texture
03 - Rolls stay fresh covered at room temperature for 2 days or refrigerated for up to 5 days
04 - Can be frozen for up to 3 months using various methods - before second rise, par-baked, or fully baked

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