Overnight cinnamon rolls

Dough

• 240g milk warm

• 7g active dry yeast

• 100g sugar

• 76g butter room temp 1/3cup

• 2 eggs

• 1 tsp salt

• 576g AP or

bread flour( supper tough dough, not recommended)

Cinnamon filling

• 76g soft butter 1/3 cup

• 3.5 table spoon cinnamon

• 200g brown sugar

Frosting

• 1 ½ cup powder sugar

• ½ teaspoon vanilla

• 1/8 teaspoon salt

• Full stick / ¼ cup butter room temp

• 4oz of cream cheese room temp

Instructions

1. Pour yeast into SOME warm milk and salt and sugar in other milk to dissolve.

2. In large bowl mix everything together.

3. Knead until smooth and elastic. Let rest for 1 hour or until double in size.

4. Deflate dough fold sides over and roll out to rectangle.

5. Combine filling in bowel. Spread on dough, roll up, cut into even pieces, place in baking dish.

6. Fridge overnight.

7. Take out 2 hours before baking. Preheat oven 350F when rolls are double size bake for 35 mins.

8. Frost rolls while still hot.