Overnight Cinnamon Rolls

Make the dough:

1. In the bowl of a stand mixer fitted with a dough hook, combine 2 cups of the flour, yeast, sugar and salt and stir until blended.
2. Place water and butter in a microwave-safe bowl. Microwave in 15-second increments until very warm but not hot to the touch (approximately 120°F to 130°F - the butter won't melt completely). Add the wet ingredients to the flour mixture, followed by the egg.
3. Beat for 2 minutes at medium speed, scraping down the bowl occasionally. Add 1 cup flour; beat for 2 minutes at high speed, scraping bowl occasionally. Stir in just enough remaining flour so that the dough will form into a ball.
4. Knead the dough on a lightly floured surface until smooth and elastic and the dough springs back when lightly pressed with 2 fingers, about 6 to 8 minutes. Cover with a towel; let rest for 10 minutes.

Make the filling:

1. For the filling, combine brown sugar, and cinnamon in a small bowl. Stir together until well combined. Set aside.
2. Roll dough into a 15 x 10-inch rectangle using a rolling pin. Spread 3 tablespoons of softened butter over the dough, stopping at least 1/2-inch from the edges on the long sides. Sprinkle evenly with the cinnamon sugar mixture. Beginning at the long end of the rectangle, roll up tightly. Pinch seams to seal. 
3. Cut the roll into 12 equal pieces. Place the pieces, cut sides down, in a greased 13x9-inch baking pan.

For overnight rolls:

1. Cover the pan with plastic wrap and place in the refrigerator for 8 hours or overnight.
2. The next morning, remove the rolls from the refrigerator and let sit at room temperature for 30 minutes while the oven preheats. Remove plastic wrap.
3. Bake in a preheated 350°F oven for 25 to 30 minutes or until rolls are golden brown. Cool on a wire rack for at least 20 minutes.

To make the rolls the same day:

1. Cover the pan with a clean tea towel; let rise in a warm place until doubled in size, about 1 hour.
2. Bake in a preheated 350°F oven for 25 to 30 minutes or until rolls are golden brown. Cool on a wire rack for at least 20 minutes.

Frost the rolls:

1. Combine all frosting ingredients (start with 2 tablespoons milk and add more if needed) in a large bowl and beat until creamy. Spread over the rolls while they are still warm.