Overnight Cinnamon Rolls

Steps

• Dough: Stir the yeast and sugar into the warm milk and let stand until foamy.
  ⏱ Start 8 min timer
• Dough: Whisk in the egg and melted butter, then stir in salt and flour to form a soft dough. Knead 8 minutes until smooth.
• Rise: Cover and let rise in a warm spot until doubled.
  ⏱ Start 60 min timer
• Fill: Roll into a 16x12 inch rectangle, spread with softened butter, and sprinkle with brown sugar and cinnamon. Roll up tightly and slice into 12 pieces.
• Chill: Arrange in a greased 9x13 pan, cover tightly with plastic wrap, and refrigerate overnight.
  ⏱ Start 600 min timer

  Tip: Anywhere from 8 to 16 hours works. The dough is still slowly rising the whole time — that's the point.

• Warm: The next morning, take the pan out and let it sit at room temperature until puffy again.
  ⏱ Start 60 min timer

  Tip: Don't skip this. Baking straight from the fridge cooks the outside before the cold centre has re-expanded, and you'll get a dense ring around a doughy core.

• Bake: Bake at 175°C (350°F) until golden brown.
  ⏱ Start 26 min timer
• Icing: Whisk the icing sugar, milk, and vanilla until smooth and spread over the warm buns.