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Note the prepared dough requires 1 hour rise time and the assembled rolls require overnight refrigeration.
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In a large bowl, combine yeast and warm water. Stir to dissolve and allow it to sit for a few minutes. Add milk to yeast and combine. Add sugar and egg, mixing thoroughly.
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Gradually stir in 1 cup of flour and mix well. Pour in melted butter and salt and combine by hand.
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Add the rest of the flour and combine by hand until dough forms a large ball and pulls away from sides of bowl. Cover the dough and let it rise for about an hour.
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Once dough as doubled in size, lightly flour a working surface. Turn dough out onto the work surface and knead several times, adding flour to top and bottom of dough to ensure that it doesn't stick, if needed. Roll dough to about 1/4 inch thick, into a large rectangle or oblong shape.
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For the filling:
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Spread the softened butter all over the dough, coming right to the edges. Sprinkle cinnamon and sugar over top of butter.
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Starting from the long edge, roll dough into a log. Using a serrated or other sharp knife, cut dough into twelve pieces.
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Place into a lightly greased 9x13 baking pan with swirl side up. Cover and refrigerate overnight (or at least 8 hours).
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In the morning, remove rolls from refrigerator and uncover. Let them rest for about about 45 minutes in a warm place.
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Preheat oven to 350 F. Bake cinnamon rolls for 20-25 minutes, or until tops are golden brown. Remove from oven and frost with cream cheese frosting.
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For the cream cheese frosting:
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While cinnamon rolls are baking, cream together butter and cream cheese with an electric mixer or stand mixer with fitted paddle attachment. Slowly add powdered sugar, 1/2 cup at a time. Once everything is combined, beat in heavy cream and mix until smooth.
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Frost cinnamon rolls once done baking. Enjoy!
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Lightly adapted from Taste of Home.
