Homemade Overnight Cinnamon Rolls

sallysbakingaddiction.com

Erin Dorn

Dough

1 cup (240ml) whole milk, warmed to about 100°F (38°C)

⅔ cup ( 135g) granulated sugar, divided

1 and ½ Tablespoons ( 14g) active dry or instant yeast (2 standard size packets)*

½ cup ( 8 Tbsp; 113g) unsalted butter, softened to room temperature and cut into 4 pieces

2 large eggs, at room temperature

½ teaspoon salt

4 and ½ cups ( 563g) all-purpose flour or bread flour ( spooned & leveled), plus more as needed

2 teaspoons canola, vegetable, or olive oil for bowl (or use nonstick spray)

Filling

½ cup ( 8 Tbsp; 113g) unsalted butter, softened to room temperature

⅔ cup ( 135g) packed light or dark brown sugar

1 and ½ Tablespoons ground cinnamon

Cream Cheese Icing

4 ounces ( 113g) full-fat brick cream cheese, softened to room temperature

1 cup ( 120g) confectioners’ sugar

1 Tablespoon (15ml) heavy cream or milk

½ teaspoon pure vanilla extract

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