Homemade Overnight Cinnamon Rolls

I think in the 12 years I've been married I've made cinnamon rolls once, maybe twice. They never turn out very good. But I wanted some and so I decided to try again. I wanted them for breakfast this morning so I found a recipe you make the night before, put them in the fridge and in the morning you can bake them. Perfect. These came out so good. The dough was sticky so the rolls came out soft, the filling in the center was sweet and ooey-gooey and I had to top them with Cream Cheese Frosting. The kids gave them 11 out of 10 stars and we decided these were going to be our new "special occasion" breakfast. Or maybe just our "whenever we feel like cinnamon rolls" breakfast. Here's the recipe. It looks complicated, but they are easy! Make some tonight!

The dough:
1 package yeast or 1 tablespoon
1 cup warm milk (I just heat mine in the microwave)
2 eggs
1/3 cup melted butter
4 1/2 - 5 cups flour
1 teaspoon salt
1/2 cup white sugar

Mix in order given. Dough should be sticky, not too stiff like bread dough. Place in a greased bowl to rise about 1 hour. I usually turn my oven on to warm for a minute, turn it off and then put the dough in the oven covered with a damp cloth. When double in size roll on a floured surface into a large rectangle. Spread with 1/3 cup softened butter. In a small bowl mix 1 cup brown sugar with 2 1/2 Tablespoons cinnamon. Sprinkled over buttered dough. Starting at the long end, roll the dough tightly. Pinch the seam to secure. Cut into 12 rolls and place rolls in a 9x13 greased pan. The rolls should be touching (I did 8 in a 9x13 pan and then 4 in an 8x8 pan). Cover with plastic wrap and place in fridge overnight. In the morning, let the rolls sit at room temperature for 30-45 minutes. Bake at 350 for 20-25 minutes (do not over bake - you want your rolls soft and gooey). Frost with Cream Cheese frosting while still warm.

Frosting - beat until smooth the following:
1 package cream cheese, softened
1/2 cup butter, softened
2 cups powdered sugar
1 teaspoon vanilla.