- Rich and fluffy sweet yeast bread dough - A gooey swirl of cinnamon sugar and cream cheese frosting - A convenient overnight option with minimal prep the next day
- Buttermilk - Active dry yeast - Eggs - Honey - Kosher salt - All-purpose flour - Unsalted butter
- Cinnamon - Granulated sugar - Brown sugar - Cream cheese - Powdered sugar - Vanilla extract - 2% milk
Warm buttermilk to 110F and dissolve yeast in buttermilk. Allow to sit 5 minutes until foamy.
Add eggs, honey, and salt to yeast mixture and mix until smooth.
Add flour and butter to liquid mixture and mix until dough pulls away from sides of bowl. Knead dough until elastic, cover with plastic wrap, and allow to rise 1-1/2 hours.
In a medium bowl, combine granulated sugar, brown sugar, and cinnamon.
Punch risen dough down and turn onto a floured surface. Roll dough out into a 12x16 rectangle and spread softened butter and cinnamon sugar on top.
Roll dough up tightly and pinch edges to seal at the end.
Cut dough into 12 even pieces, arrange in a greased 9x13 baking dish, and cover with plastic wrap.
Place cinnamon rolls in refrigerator and allow to chill 8 hours or up to 16.
The next day, remove cinnamon rolls from refrigerator and allow to sit at room temperature 1-1/2 hours. Bake cinnamon rolls at 350F 25-30 minutes.
Beat cream cheese and powdered sugar together until creamy. Mix in vanilla and just enough milk to achieve a drizzling consistency.
Frost slightly cooled rolls with cream cheese frosting and allow to set 10 minutes before serving. Enjoy!