Overnight Cinnamon Rolls

Ingredients

• 4 cups all-purpose flour (divided, plus more for kneading and rolling)
• 1/2 cup sugar
• 1 tablespoon active dry yeast (or two packets)
• 1 teaspoon salt
• 1 cup milk (divided)
• 1/3 cup butter
• 1 large egg (beaten)
• 1 cup packed light brown sugar
• 2 tablespoons ground cinnamon
• 1/2 cup butter (very softened, but not melted)
• 2 cups powdered sugar
• 2 tablespoons melted butter
• 2 teaspoons vanilla extract
• Zest and juice of one large orange
• 0-2 tablespoons milk (to thin as needed)
• 2 cups powdered sugar
• 2 tablespoons melted butter
• 1/2 teaspoon maple extract/flavoring
• 1/4 cup maple syrup
• 0-2 tablespoons milk (to thin as needed)

Instructions

1. 1

   To make the dough: In a large bowl, combine 2 cups of the flour with the sugar, yeast, and salt. Set aside.

2. 2

   In a small saucepan over medium-low heat, combine 1/2 cup of milk and 1/3 cup of butter. Heat until warm and the butter is melted. Remove from heat and add in the remaining 1/2 cup of milk.

3. 3

   Pour the melted butter mixture into the flour mixture, add the egg, and stir until well combined (it should be on the wet side). Stir in an additional 1 cup of the flour.

4. 4

   Turn out the dough onto a floured surface, and knead in the additional 1 cup of flour. Continue kneading until the dough is very soft and pliable, about five minutes—depending on humidity that day, you might need to add more flour to keep the dough from being too sticky.

5. 5

   Transfer the dough to a clean, well-oiled bowl, cover, and let rise in a warm spot until doubled in size, about one hour.

6. 6

   Meanwhile, grease one 9 x 13-inch baking pan, two 8-inch cake pans, or two 10-inch cast iron skillets, set aside.

7. 7

   In a small bowl, begin making the filling by combining the brown sugar and cinnamon, and set aside.

8. 8

   On a floured surface, roll out the dough into a rectangle approximately 20" x 16" in size. Spread with the butter for the filling, then sprinkle liberally with the brown sugar and cinnamon mixture.

9. 9

   Starting with the long end, roll the dough up lengthwise, pinching the seam closed when finished. Use your hands to gently squeeze the tube to even it out, seal it together, and stretch it out a bit.

10. 10

    Using a bit of unflavored dental floss or a very sharp knife, cut off both ragged ends (you can bake these, but they just aren't as pretty!), and slice the remaining roll into 12 even slices about 1" to 1 1/2” thick each. Arrange in prepared baking dish(es).

11. 11

    Cover with plastic wrap sprayed with cooking spray, then place in the fridge overnight (or up to two days). The rolls will rise slowly in the fridge.

12. 12

    When it’s time to bake, remove the rolls an hour before and place them in a warm spot in your kitchen to continue rising until the rolls are nice and puffy. We like to use the oven off but with the oven light on.

13. 13

    When the rising time is up, preheat oven to 350°F. Bake rolls, uncovered, for about 20 minutes, or until the tops are golden brown.

14. 14

    While the rolls are in the oven, make the frosting of your choice by combining all ingredients with a hand mixer or whisk until very smooth and creamy. Cover and set aside.

15. 15

    Remove the rolls from the oven, let cool for about five minutes, and then slather on the frosting liberally. Serve immediately.