Overnight Cinnamon Rolls

Directions

1. 1
   In a mixer add yeast, warm milk, and 1/4 cup sugar and gently stir. Allow to rest for 5-10 minutes for the yeast to proof and the mixture to get foamy on the top (if this does not happen, try again with fresh active yeast).
2. 2
   Add cream cheese to a mixing bowl and beat with electric mixers until smooth.
3. 3
   Add remaining sugar, salt, egg, butter, and 2 cups of flour.
4. 4
   Add remaining ingredients and beat well until smooth.
5. 5
   Mix for 2 minutes on medium speed. Then add another 2 cups of flour and mix/knead for 5 minutes. The dough should pull away from the bottom and sides of the bowl and should be smooth and elastic but may be slightly sticky when touched.
6. 6
   Add additional milk or powdered sugar to make the frosting thicker, or thinner, as desired. Smooth frosting over cinnamon rolls.
7. 7
   Add a little more flour, if needed.
8. 8
   Remove dough to a large greased bowl and allow it to rise for 1 to 1 1/2 hours.Turn the dough out onto a lightly floured or greased work surface and, using a rolling pin, roll dough into a large rectangle about 1/4 thick. Smooth butter over the top of the dough and then sprinkle sugar, brown sugar, and cinnamon evenly over the top.
9. 9
   Roll the dough into a tight log and use a sharp serrated knife or some tooth floss to cut the dough into slices about 1.5 inches thick.
10. 10
    Place rolls into a greased pan (I use one 9x13 and one 8x8 pan to fit all of the rolls). Cover pan with a lid or tightly with tinfoil and refrigerate overnight, 8-12 hours.
11. 11
    Remove rolls from the refrigerator and let rise in a warm place until puffy, about 1-2 hours. (I like to heat my oven to 250F, then turn it OFF. Stick the covered dough inside the oven and allow it to rise in the warmth for about an hour.)After the rolls have risen, remove them from the oven and preheat the oven to 350F.
12. 12
    Bake for about 20-25 minutes, until they are golden brown.