Overnight Cinnamon Rolls: Make-Ahead

Instructions:

1. Combine warm milk, a pinch of sugar, and yeast. Let sit for 5-10 minutes until foamy.
2. Add flour, remaining sugar, salt, egg, and softened butter to the mixer. Pour in the yeast mixture.
3. Mix on low until a shaggy dough forms, then increase to medium. Knead for 5-7 minutes until the dough is smooth, elastic, and pulls away cleanly from the sides of the bowl.
4. On a floured surface, roll the dough into a 12x18 inch rectangle.
5. Use a pastry brush to spread the softened butter edge-to-edge.
6. Mix brown sugar and cinnamon; sprinkle evenly over the butter.
7. Tighten the dough into a log starting from the long edge. Seal the seam tightly.
8. Use dental floss to slice the log into 12 even rolls.
9. Place rolls in a greased 9x13 pan, cover tightly with plastic wrap, and refrigerate overnight (8-12 hours).
10. Bake for 25 minutes until golden brown.
11. Whisk together softened cream cheese, butter, powdered sugar, heavy cream, and vanilla extract. Spread over warm rolls.