Twelve Overnight Cream Cheese Cinnamon Rolls

Mix yeast and 2 tbsp of the 133g sugar into milk warmed to 43°C; rest 5–10 minutes until foamy, then add remaining sugar and dough butter.

Mix in about 125g of the 563g flour, eggs and salt, then add remaining flour and mix about 2 minutes.

Knead another 5 minutes, place in an oiled bowl, cover and let rise at room temperature 1.5–2 hours until doubled.

Punch down and roll dough into about a 30×45cm rectangle, then spread the 113g softened filling butter evenly.

Mix and sprinkle the filling brown sugar and cinnamon, roll tightly, cut into 12 and arrange in a 23×33cm pan.

For same-day baking cover and proof about 1 hour. For overnight preparation, refrigerate shaped rolls 8–12 hours, then keep covered at room temperature 1–2 hours the next morning until puffy.

Preheat oven to 177°C, bake 25–28 minutes until lightly golden and cool in the pan 10 minutes.

Beat cream cheese, confectioners' sugar, icing milk and vanilla until smooth; spread over warm rolls and serve.

Cover iced leftovers and refrigerate within two hours; eat within 3–4 days.