Jumbo Overnight Cinnamon Rolls

Step 1

Make the Dough (Night Before): In a large bowl, mix warm milk, melted butter, and sugar until the sugar dissolves.

Step 2

Sprinkle yeast over the milk mixture and let it sit for 5 minutes until foamy.

Step 3

Add the eggs and whisk until combined.

Step 4

Stir in 4 cups of flour until a thick batter forms.

Step 5

Let the dough rest for 15 minutes to hydrate the flour.

Step 6

Add salt and the remaining flour gradually until the dough becomes soft and slightly sticky.

Step 7

Knead the dough for 5–8 minutes until smooth and elastic.

Step 8

First Rise: Cover the bowl and let the dough rise for about 1 hour until it becomes puffy and roughly doubles in size.

Step 9

Roll and Fill: Roll the dough on a lightly floured surface into an 18 × 12 inch rectangle.

Step 10

Spread 1 cup softened butter evenly across the dough.

Step 11

Sprinkle brown sugar, cinnamon, vanilla, and a pinch of salt evenly over the butter.

Step 12

Roll the dough tightly from the long side to create a log.

Step 13

Slice the log into 12 thick rolls.

Step 14

Overnight Rise: Place the rolls in a greased baking pan, leaving a little space between them. Cover the pan tightly and refrigerate for 8–14 hours.

Step 15

Bake 8-14 hours later: Remove the rolls from the refrigerator and let them sit at room temperature for 30–45 minutes.

Step 16

Pour ¼ cup heavy cream around the rolls in the pan to keep them soft.

Step 17

Bake at 350°F (175°C) for 25–30 minutes, until the tops are lightly golden and the centers are soft but cooked.

Step 18

Make the Frosting: In a bowl, beat cream cheese, butter, powdered sugar, vanilla, milk, and salt until smooth and creamy.

Step 19

Let the rolls cool for 10 minutes, then spread the frosting over the warm rolls so it melts slightly into the layers.