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Overnight Cinnamon Rolls with Cream Cheese Icing

You make these the night before and refrigerate them, then bake fresh in the morning while coffee is brewing. The whole house smells incredible. It's one of those traditions kids will remember.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • 1 packet 2 1/4 tsp active dry yeast
  • 1 cup warm whole milk
  • 1/3 cup sugar
  • 1/3 cup unsalted butter softened
  • 2 large eggs
  • 1 tsp salt
  • 4 cups all-purpose flour
  • 1/2 cup unsalted butter softened (for filling)
  • 3/4 cup packed brown sugar
  • 2 tbsp ground cinnamon
  • 4 oz cream cheese softened
  • 1 1/2 cups powdered sugar
  • 2 tbsp milk

Method
 

  1. Dissolve yeast in warm milk with a pinch of sugar. Let sit 5 minutes until foamy.
  2. Mix in remaining sugar, butter, eggs, and salt. Add flour gradually and knead until a soft dough forms, about 8 minutes. Cover and let rise 1 hour.
  3. Roll dough into a large rectangle. Spread softened butter over the surface, then sprinkle brown sugar and cinnamon evenly.
  4. Roll the dough tightly into a log and cut into 12 even rolls. Place in a greased 9x13 pan, cover, and refrigerate overnight.
  5. In the morning, pull rolls from the fridge 30 minutes before baking. Bake at 375°F for 22 to 25 minutes until golden.
  6. Beat cream cheese, powdered sugar, and milk together until smooth. Spread over warm rolls and serve.