Make-Ahead Gooey Cinnamon Rolls

Ingredients

• 1 cupmilk, warmed to about 110°F
• 2¼ tspinstant yeast, 1 packet
• ¼ cupsugar
• ⅓ cupbutter, melted
• 2eggs, room temperature
• 4 cupflour, plus more for rolling
• 1 tspsalt
• ½ cupbutter, very soft, for the filling
• ⅔ cupbrown sugar, packed
• 2 tbspcinnamon
• ½ cupheavy cream
• 4 ozcream cheese, softened
• ¼ cupbutter, softened, for the frosting
• 1½ cuppowdered sugar
• 1 tspvanilla extract

Method

1. Stir the warm milk, yeast and sugar in a large bowl, then mix in the melted butter and eggs. Add the flour and salt and stir until a shaggy dough forms.

2. Knead on a floured counter or in a stand mixer until smooth and elastic.

   ⏱ 7 min

3. Put the dough in a greased bowl, cover and let it rise somewhere warm until doubled.

   ⏱ 60 min

4. Roll the dough into a 16 x 12-inch rectangle. Spread with the soft butter, then sprinkle evenly with the brown sugar and cinnamon.

5. Roll it up tightly from the long side and cut into 12 even rolls with a sharp knife or dental floss. Arrange in a greased 9 x 13-inch pan.

6. Cover and either refrigerate overnight (up to 16 hours) or let rise until puffy and touching.

   ⏱ 45 min

7. If refrigerated, let the pan sit at room temperature for 30 minutes. Heat the oven to 350°F and pour the cream over and around the rolls.

8. Bake until golden brown on top and cooked through in the center.

   ⏱ 27 min

9. Beat the cream cheese, butter, powdered sugar and vanilla until fluffy and spread it over the warm rolls.