Overnight Cinnamon Rolls

Make the dough

1. Heat milk until about 95°F (where milk is warm to the touch but not hot), using either the stove or microwave.  Add to bowl of a stand mixer, add warm milk, sugar and yeast.  Stir and let sit for 5-10 minutes.
2. After the 5-10 minutes, the mixture should be foamy and smell “yeasty”.  This step to to activate the yeast and make sure it’s still good.  If mixture doesn’t look foamy, discard and start over with new yeast.
3. Fit the stand mixer with the dough hook attachment and add butter, eggs and salt, then mix on LOW speed until combined.
4. Gradually add the flour, in roughly 1 cup increments.  When 4 cups of flour has been added, increase mixer speed to MED and knead about 5-6 minutes, until a soft dough forms.  Dough should be soft and smooth, slightly tacky but not sticky.  If dough is too sticky, add extra flour, 1 Tbsp at a time, and mix until it’s soft and smooth.  If dough is too stiff, add some water, about 1/4 tsp, and mix until dough is soft.
5. Lightly grease a large mixing bowl and set aside.
6. Lightly flour your counter or other flat surface and transfer dough onto it.  Dust your hands with a little bit of flour and gently knead the dough for a minute or so.  
7. Form into a ball and transfer to prepared mixing bowl.  Cover loosely with plastic wrap and a clean kitchen towel.  Place bowl in a warm spot for about 2 hours, or until roughly doubled in size.
8. Punch down the dough, then turn dough out onto lightly floured surface and roll into a rectangle, roughly 12x18” in size, and even in thickness.

Make the filling and roll

1. In a small bowl, combine granulated sugar, brown sugar and cinnamon.
2. Dot the dough with the softened butter, then sprinkle on the cinnamon sugar mixture. Pat the dough with your hands a bit so the sugar mixture sticks to the butter.
3. Starting with one of the longer sides of the rectangle, roll up tightly into a log shape.  I find starting to roll one side, rolling away from you once, then moving down the line a bit and doing the same thing, repeating until you’re all the way across gives you the most even rolling method.
4. Once you have an 18” log shape, carefully slice into 12 evenly sized rolls.
5. Butter the bottom and sides of a 9x13” baking dish.  Arrange rolls in baking dish, cut side up.
6. Cover tightly with foil and refrigerate for 8-18 hours.

Second rise and bake

1. Remove baking dish with rolls from the refrigerator and let sit in a warm spot for about 1-2 hours, until puffy.
2. Once the rolls have risen, preheat the oven to 375°F.  Bake rolls for about 25 minutes, until golden.  Halfway through, cover loosely with foil so the tops don’t brown too much.

Cool slightly and top with icing

1. Let baking dish of baked rolls cool on a wire cooling rack for about 7-10 minutes.
2. Using a handheld mixer, or stand mixer with a paddle attachment, beat butter and cream cheese together until smooth.
3. Add vanilla and powdered sugar and beat another 3 minutes or so, until fluffy and creamy.
4. Spread icing over the cinnamon rolls and serve.