Best-Ever Overnight Cinnamon Rolls

Ingredients

• For the Dough:
• 1 cup whole milk
• 1/4 cup granulated sugar
• 2 1/4 teaspoons active dry yeast
• 1 large egg, at room temperature
• 1 large egg yolk, at room temperature
• 4 tablespoons unsalted butter, melted
• 4 cups all-purpose flour
• 1 1/4 teaspoons salt
• For the Filling:
• 6 tablespoons unsalted butter, softened
• 1 cup dark brown sugar, packed
• 2 tablespoons ground cinnamon
• 1/4 teaspoon salt
• For the Cream Cheese Frosting:
• 8 ounces cream cheese, softened
• 6 tablespoons unsalted butter, softened
• 2 cups powdered sugar
• 1 teaspoon vanilla extract
• 1 to 2 tablespoons whole milk
• 1/8 teaspoon salt

Steps

1. 1

   Warm the milk to about 110°F, then pour it into a large bowl or the bowl of a stand mixer. Stir in the sugar and yeast and let the mixture sit for 5-10 minutes, until it becomes foamy.

2. 2

   Whisk the egg, egg yolk, and melted butter into the milk mixture. If using a stand mixer, attach the dough hook. Add the flour and salt, and mix on low speed until a shaggy dough forms. Increase the speed to medium and knead for 8-10 minutes, until the dough is smooth and elastic.

3. 3

   Transfer the dough to a lightly oiled bowl and cover it with plastic wrap. Let it rise in a warm place for 1 to 1.5 hours, or until it has doubled in size.

4. 4

   While the dough rises, prepare the filling by beating the softened butter, brown sugar, cinnamon, and salt in a small bowl until well combined and creamy.

5. 5

   Once risen, turn the dough out onto a lightly floured surface. Gently press it into a rectangle, then use a rolling pin to shape it into an 18x12-inch rectangle.

6. 6

   Spread the filling mixture evenly over the dough, leaving a 1/2-inch border along one of the long edges.

7. 7

   Roll the dough up tightly, starting from the long edge without the border. Pinch the seam to seal it. Use unflavored dental floss or a sharp knife to cut the log into 12 equal-sized rolls.

8. 8

   Arrange the rolls in a buttered 9x13-inch baking pan. Cover securely with plastic wrap and transfer to the refrigerator for at least 8 hours, or up to 18 hours.

9. 9

   When ready to bake, remove the pan from the refrigerator and let it sit at room temperature while the oven preheats to 375°F. Uncover the pan.

10. 10

    Bake the rolls for 25-30 minutes, until they are golden brown and an instant-read thermometer inserted into the centermost roll reads 190-200°F. Let them cool in the pan for 10-15 minutes.

11. 11

    To make the frosting, combine the softened cream cheese and butter in a medium bowl and beat with an electric mixer until smooth and fluffy. Gradually add the powdered sugar, followed by the vanilla, salt, and 1 tablespoon of milk. Beat until smooth, adding the second tablespoon of milk if needed to reach a spreadable consistency.

12. 12

    Spread the frosting generously over the warm rolls before serving.