One-Bowl, Overnight Cinnamon Rolls

seriouseats.com

RobGlo

subheading: For the Frosting:

4 ounces plain, full-fat cream cheese (8 tablespoons; 115g), softened to about 70°F (21°C)

2 teaspoons (10ml) vanilla extract

5 ounces powdered sugar (about 1 ¼ cups; 141g)

subheading: For the Filling:

4 ounces unsalted butter (8 tablespoons; 115g), creamy and soft, about 70°F (21°C)

6 ounces light brown sugar (¾ cup, gently packed; 170g)

½ ounce ground cinnamon (about 2 tablespoons; 15g)

½ teaspoon grated nutmeg

¼ teaspoon (1g) Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight

subheading: For the Dough:

16 ounces all-purpose flour (about 3 ½ cups, spooned; 450g), such as Gold Medal, plus more for rolling

3 ½ ounces sugar (about ½ cup; 100g)

2 teaspoons instant yeast, such as SAF (not rapid-rise; see note)

1 ¾ teaspoons (7g) Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight

¼ teaspoon baking soda

4 ounces unsalted butter (8 tablespoons; 115g)

4 ounces milk (8 tablespoons; 115g), any percentage will do

8 ounces plain, unsweetened Greek yogurt (about 1 cup; 225g), any percentage will do

4 ounces toasted pecan halves, roughly chopped (a shy cup; 115g), or more to taste

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