Overnight Cinnamon Rolls

2 1/4 teaspoons active dry yeast 

1/2  cup of milk

4 1/2 cups all-purpose flour

1 teaspoon salt

4 large eggs

1/4 cup sugar

1/2 cup unsalted butter at room temperature

Tangzhong Optional:

30 grams flour

150 grams water

Whisk the measured flour and water together in a heatproof dish. Make sure that there are not lumps. Transfer to a stove top and heat at medium heat stirring continuously. Once the mixture is heated to 150 degrees and it is leaving a trail reaching the bottom of the pan as stirred turn off the heat. 

Transfer to a dry bowl and cover tightly with plastic. Cool to room temperature. 

Filling:

1/2 cup of butter, room temperature

3/4 cup packed brown sugar

1 tablespoon cinnamon or to taste. I add 2 tablespoons because I like the cinnamony taste.

Glaze:

1 cup powdered sugar

3 tablespoons butter, melted

2 tablespoons milk

1 teaspoon vanilla extract

Cream Cheese Frosting:

8 oz. cream cheese, room temperature

4 oz. butter, room temperature

2 cups powdered sugar

1 teaspoon vanilla

pinch of salt

In a stand mixer, sprinkle the yeast over 1/2 cup of the tepid milk, allow it to bloom, then whisk in a 1/2 cup all-purpose until smooth. 

Make the Tangshong while the yeast is proofing. Heat in the microwave for 1 minute or 150 degrees F. then cool to 86 degrees before adding it to the dough. This process allows the dough to get a better rise. Discovered by the Japanese.

Add the eggs, sugar, salt, and (cooled Tangshong if using) 4 cups of flour, to the yeast. Fit the mixer with a dough hook and knead on medium speed until smooth for 10-12 minutes. Add a bit more flour to reduce stickiness if needed. Add the butter by tablespoons to the dough, making sure it is incorporated before adding another. Once all the butter has been added, place the dough into a lightly buttered bowl and allow it to rise until doubled. 

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Frosting:

While the dough rises add the cream cheese, butter, salt, and vanilla to a bowl. Using a hand mixer mix together until all the chunks are removed. Add the powdered sugar and mix on low until incorporated into the cream cheese mixture. Once it is combined turn to high and whip.  Place in the refrigerator.  Once they are cooled remove them from the refrigerator and ice the rolls.

Butter a 9×13 baking dish, or use a baking sheet lined with parchment and cook individual rolls. After the dough has risen it is time to make the rolls. 

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Rolling  and Baking:

Transfer the raised dough to a work surface. Roll out into a rectangle about 12×20 inches. Spread the butter onto the dough. Use a spoon or fingers to distribute the sugar, and cinnamon mixture over the butter evenly. Roll up lengthwise into a log. Score the roll so you know you’re going to cut evenly. Cut 12 rolls and place them into the butter dish, or baking sheet, leaving a small amount of room between them. Melt the reserved 2 tablespoons of butter and brush the top of the rolls. Allow both methods to sit for about 30 minutes before baking. 

Preheat the oven to 350 degrees. Bake the rolls for 30 to 40 minutes until the internal temperature of the middle rolls reaches 190 degrees.

Let the rolls cool in the pan for 15 minutes before glazing or frosting. Enjoy!