Overnight Cinnamon Rolls

For the dough:

• 1/4 cup warm milk

• 1 packet instant yeast (about 2 1/4 tsp.)

• 3 Tbs. sugar, divided

• 3 cups all purpose flour

• 1 tsp. salt

• 3 eggs

• 1 tsp. vanilla extract

• 1 stick (8Tbs. ) unsalted butter at room temperature

For the filling:

• 1 stick (8 Tbs) unsalted butter at room temperature

• 1 Tbs. ground cinnamon

• 1/2 cup white sugar

• pinch of salt

For the cream cheese frosting:

• 4 oz. cream cheese

• 2 Tbs. unsalted butter

• 1 cup powdered sugar

• pinch of salt

• 1 Tbs. heavy cream or milk

• 1 tsp. vanilla extract

In the bowl of a stand mixer add the milk, yeast, and 1 Tbs. sugar. Mix well and let the mixture sit for about 5 minutes or until frothy and bubbly.

Add the flour, salt, and remainder of the sugar to the bowl and fitted with a dough hook turn the mixer on low. Add in the eggs one at a time followed by the vanilla. Mix until your dough comes together, about 2 to 3 minutes. With the mixer on low, add in the butter, a couple tablespoons at a time, wating until the previous tablespoons are combined before adding more.

Knead the dough for 5 to 7 minutes or until the dough is smooth. Form the dough into a ball and place into ta bowl and cover with plastic wrap until it doubles in size, about an hour.

While the dough proofs, make the filling by mixing together the butter, cinnamon, and salt in a small bowl.

Butter 1 or 2 oven safe baking dishes. (I have made 1 giant batch in a 9x13” tray or 2 batches in smaller 8” oval dishes)

When dough has risen punch it down then place on a clean surface. Roll the dough into rectangle about 12 x 18”. Spread the filling over the rectangle careful to go to the edges but not over the edges.

Roll the dough starting at one of the shortest edges. Place dough on a sheet tray and let cool in the refrigerator for about 10 minutes. Using a sharp knife cut the dough into 12 to 14 rolls about 2 - 2" 1/2” inches thick. Place the rolls into the tray(s), cover with plastic wrap and store in the fridge overnight (up to 12 hours).

About 1 to 2 hours before you want to bake the cinnamon rolls, remove from the fridge and place in a warm part of your kitchen. Let the rolls come to room temperature and proof until they have doubled in size (it could take anywhere from 1 to 2 hours depending on how cold your kitchen is, as well as how well your tray holds in temperature. For example cast iron will stay cold a lot longer than a metal tray will)

Preheat oven to 350°F.

Bake the cinnamon rolls for about 18 -20 minutes or until golden brown. Let cool slightly.

While the cinnamon rolls are cooling make the cream cheese frosting by combining the cream cheese, butter, powdered sugar, salt, vanilla extract, and cream. Mix until creamy and smooth. (This make a super rich and dense cream cheese frosting. If you want it to be lighter add more powdered sugar).

Spread the cream cheese frosting over the cinnamon rolls and eat immediately.

Makes about 12 - 14 cinnamon rolls.