Overnight Cinnamon Rolls

The workers arrive at my daughter's house each morning by 7:00. I know I get up earlier than most people on the planet, but even at that, I can't always have baked things finished by 7. These overnight cinnamon rolls make this task easy.

For the Dough

1 cup whole milk or low fat
2 1/4 tsp rapid rise yeast
1/2 cup granulated sugar
1/3 cup unsalted butter, softened
2 eggs, room temp
1 tsp salt
4 cups all-purpose flour

For the Filling

1/3 cup unsalted butter, softened
3 TBSP cinnamon
1 cup brown sugar, packed

For the Frosting

1/4 cup unsalted butter, softened
4 oz cream cheese, softened
1 tsp vanilla
2 cups powdered sugar

Directions:

For the Dough

1. In a saucepan, heat the milk over medium heat until it just starts to barely bubble. Just under a simmer. Remove the milk from the heat, pour into a bowl, and let cool for 5 minutes.
2. When the milk is cooled to warm, add the yeast to the milk and stir together. Let sit for 5 minutes to proof.
3. In a large bowl, stir together the sugar, butter, eggs, salt, and flour. Add the milk/yeast mixture and stir together until it forms a dough.
4. On a lightly floured surface, knead the dough for about 5 minutes until its smooth and elastic. Alternatively, you can knead with a dough hook in a mixer.
5. Place the dough in an buttered bowl, turn to coat, cover with a towel, and let rise in a warm place for about 1 hour. It does not rise a lot.

1. Deflate the dough and place on a floured surface, pat the dough out to a rectangle. Use a lightly floured rolling pin to roll the dough out to about a 16X12″ rectangle.
2. Combine all of the ingredients for the filling together in a bowl. Spread the filling evenly over the rolled out dough, leaving about a 1/2″ border. Starting on the long end, roll the dough into a log and pinch the seam closed.
3. Cut the roll in half and then cut each half in half. Cut the roll into 12 pieces by cutting each section in 3 even pieces.
4. In an buttered 9X13 pan, space the rolls out evenly. Lay a piece of plastic wrap directly on top of the rolls and press down so no rolls are exposed. Refrigerate the rolls overnight.
5. About 2 hours before baking, take the rolls out of the refrigerator, remove the plastic wrap, cover with a towel, and let come to room temp and rise. You can proof themin an oven set to 100 degrees.
6. Remove the rolls from the oven and preheat the oven to 350F. Bake them for 35 minutes.
7. Frost the rolls while still hot so the frosting seeps into the rolls.