Overnight Cinnamon Rolls

 Overnight Cinnamon Rolls

For cinnamon rolls:

1 c. warm milk, not hot
1/2 T active dry yeast (not instant)
4 T granulated sugar
3 c all-purpose flour, divided (+2-4 T)
1 large egg, room temp
2 T unsalted butter melted, divided
1/2 t. Salt

For filling:

7 T unsalted butter, softened, divded
1/4 c. granulated sugar
1 T cinnamon

For the Icing:

4 T unsalted butter, softened 
4 oz cream cheese, softened
1/2 T vanilla extract
1 c. confectioners, powdered sugar

1. In the bowl of an electric stand mixer, add 1 c warm milk with 1/2 T yeast. Let sit uncovered for 7 minutes at room temperature. Add 1/2 c flour, 2 T sugar and whisk until blended. Cover with plastic wrap and let rise at room temperature for 35-45 min (or in a 100 oven for 25 min) It will look puffy.

2. Whisk in 1 egg, remaining 2 T sugar, 1 T melted butter and 1/2 t salt.

3. Using the dough hook on speed 2, add remaining 2/12 c flour (1/2 c at a time) letting it blend with each addition. Add more flour 1 T at a time just until dough is no longer sticking to fingertips or the walls of the bowl as it mixes then knead/ mix for 10 min. Cover with plates wrap and let rise at room temp 2 hours ( or in a 100 degree oven for 1 hour). Dough should double in size.

4. Generously dust flour over a clean work surface and place dough in the center. Sprinkle dough with flour (just enough to keep the rolling pin from sticking) and toll into even 17"x10" rectangle. Dot the top of dough with 6 T softened butter and spread it out gently with a spatula. 

5. Stir together 1/4 c. sugar and 1 T cinnamon and sprinkle ALL of it evenly over buttered dough. Roll the dough up the starting with one of the longer sides, keeping a tight roll. Once it's rolled, push ends in slightly to make them a little more uniform then slice into 12 equal sized cinnamon rolls. (I used unflavored floss to cut)

6. Butter sides and bottom of a 9x13" pan with 1 T butter and evenly space rolls in pan, cut side down. Cover tightly and refrigerate overnight (up to 8 hours). The following day, remove from refrigerator and keeping them covered, let cinnamon rolls rise at room temperature for 1-1/12 hours (or in a 100 degree over for 35 min) or until puffy.

7. Brush tops with 1 T melted butter and bake at 350 for 22-24 min or until tops are light golden brown. Let cool in pan 15 min then frost warm buns generously with the cream cheese glaze. 

Instructions for Icing:

1. Using an electric mixer, cream together 4 T softened butter, 4 oz soft cream cheese and beat on medium speed until creamy and smooth. Beat in 1/2 T vanilla then add 1 c powdered sugar and continue mixing until fluffy (3-4 min), scraping down the bowl as needed.