Overnight Cinnamon Rolls

Dough

• 1 cup Milk, warmed
• 1 2/3 tsp Yeast — Instant/quick-rise: stir straight into the dry ingredients, no proofing needed.
• 1/3 cup Granulated sugar
• 1 Egg
• 1/3 cup Butter, melted
• 1 tsp Salt
• 4 cups All-purpose flour

Filling

• 1/3 cup Butter, softened
• 3/4 cup Brown sugar, packed
• 2 tbsp Ground cinnamon

Icing

• 1 cup Icing (powdered) sugar
• 2 tbsp Milk
• 1 tsp Vanilla extract

Dough

1. Stir the yeast and sugar into the warm milk and let stand until foamy.
2. Whisk in the egg and melted butter, then stir in salt and flour to form a soft dough. Knead 8 minutes until smooth.

Rise

1. Cover and let rise in a warm spot until doubled.

Fill

1. 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

1. Arrange in a greased 9x13 pan, cover tightly with plastic wrap, and refrigerate overnight. (Tip: Anywhere from 8 to 16 hours works. The dough is still slowly rising the whole time — that's the point.)

Warm

1. The next morning, take the pan out and let it sit at room temperature until puffy again. (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

1. Bake at 175°C (350°F) until golden brown.

Icing

1. Whisk the icing sugar, milk, and vanilla until smooth and spread over the warm buns.