Make-Ahead Overnight Cinnamon Rolls

Instructions:

1. Warm the milk to 110°F (43°C). Stir in the granulated sugar and active dry yeast, and let it sit for 5–10 minutes until a foamy layer forms on top.
2. Add the 85g softened butter, egg, and salt to the yeast mixture, then gradually incorporate the flour until a soft, slightly tacky dough forms.
3. Knead the dough on a floured surface or in a mixer for 5–7 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm spot for 30 minutes.
4. Roll the dough into a rectangle roughly 12x18 inches. Spread the 55g soft butter evenly across the surface, then sprinkle with the brown sugar and ground cinnamon. Stir vanilla extract into the filling if desired.
5. Roll the dough tightly into a log starting from the long edge. Use dental floss or a serrated knife to slice the log into 12 even rolls.
6. Place rolls in a 9x13 inch baking pan. Cover tightly with plastic wrap and refrigerate overnight (8–12 hours).
7. Remove from the fridge and let the rolls sit at room temperature for 45–60 minutes. Preheat oven to 350°F (180°C).
8. Bake for 20–25 minutes until the tops are mahogany gold and the internal temperature reaches 190°F (88°C).
9. Whisk together the light cream cheese, 30g melted butter, powdered sugar, and heavy cream until smooth. Spread the glaze over the rolls while they are still warm.