Big and Fluffy Overnight Cinnamon Rolls

Steps

1. 1. In the bowl of a stand mixer, combine the flour, yeast, brown sugar, and salt. Add the warm milk, eggs, and 6 tablespoons of butter. Using the dough hook, mix until the flour is completely incorporated, about 4-5 minutes. If the dough seems sticky, add a 1/4 cup of flour at a time. Cover the bowl with plastic wrap and let sit at room temperature for 15 minutes or up to 1 hour.2. To make the filling. In a bowl, combine the brown sugar, sugar, and cinnamon. Butter a 9×13 inch baking pan or a similar size round pan. 3. Punch the dough down and roll out onto a lightly floured surface, creating a large rectangle about 12 x 18 inches. Spread the butter evenly over the dough. Sprinkle on the cinnamon sugar. Starting with the long edge closest to you, roll the dough into a log, keeping it tight as you go. When you reach the edge, pinch along the edge to seal. Using a sharp knife, cut into 12 rolls. Place the rolls into the prepared baking dish. 4. Cover with plastic wrap and let rise for 20 minutes or transfer to the fridge to rise overnight. 5. Remove the rolls from the fridge. Preheat the oven to 350° F. Bake the rolls for 25 to 30 minutes or until golden brown.6. To make the icing. Add the butter to a pot set over medium heat. Allow the butter to brown lightly until it smells toasted, about 2-3 minutes. In a bowl, whisk the cream cheese. Add the brown butter, then add the powdered sugar, hazelnut liqueur (if using), vanilla, and a pinch of salt. Spread the icing over the warm rolls. Serve and enjoy!