Homemade Overnight Cinnamon Rolls

gluten. When you return to the dough it should stretch out much easier.
For the filling Spread the softened butter all over the dough. The softer the butter is the easier it is to spread in this step. Microwave it for a few seconds to soften if needed. In a small bowl mix the sugar and cinnamon together. Sprinkle evenly over the butter. Tightly roll up the dough to form an 18inchlong log. If some filling spills out sprinkle it on top of the roll. With an extra sharp knife cut into 12 even rolls about 1 5 inches each. Arrange in the prepared baking pan.
2nd Rise Cover the rolls tightly and allow to rise until puffy about 1 hour. Or use the overnight option in the Notes below.
Preheat the oven to 350F 177C.
Bake for about 2528 minutes or until they are lightly browned on top. After about 15 minutes tent a piece of aluminum foil over the top of the pan to prevent the tops from browning too quickly. Remove pan from the oven and place pan on a wire rack for about 10 minutes as you make the icing.
Make the icing In a medium bowl using a handheld or stand mixer fitted with a paddle or whisk attachment beat the cream cheese on medium speed until smooth and creamy. Add the confectioners sugar creammilk and vanilla. Beat on low speed for 30 seconds then switch to high speed and beat for 1 minute. Spread the icing over the warm rolls and serve immediately.
Cover leftover frosted or unfrosted rolls tightly and store at room temperature for up to 2 days or in the refrigerator for up to 5 days.