Overnight cinnamon rolls

Ingredients:

Dough

• 4 large egg yolks at room temperature
• 1 large egg at room temperature
• 60 g sugar, about 1/4 cup
• 60 g melted unsalted butter, about 6 tbsp.
• 60 g of sour milk or kefir at room temperature
• 560 g of premium flour (about 4 cups) + extra for working with the dough
• 1 packet dry instant yeast, about 2 and 1/4 tsp.
• 1 and 1/4 teaspoons coarse salt
• Vegetable oil or cooking spray

Filling

• 220 g light brown sugar, about 1 tbsp.
• 1 tbsp. ground cinnamon
• A pinch of salt
• 20g melted unsalted butter, about 1.5 tbsp

Glaze

• 70g softened cream cheese, about 1/4 cup
• 3 tbsp. milk
• 150 g powdered sugar, about 1.5 tbsp.

Preparation:

1. Dough:
   
   In the bowl of a stand mixer fitted with the whisk attachment, beat the egg yolks, whole egg, sugar, butter, and buttermilk together. Add about 2 cups of flour along with the yeast and salt; beat until smooth. Replace the mixer attachment with the dough hook. Add all but 3/4 cup of the remaining flour and mix on low speed for 5 minutes. Check the consistency of the dough and add more flour if needed; the dough should be soft and moist, but not sticky. Knead on low speed for another 5 minutes, or until the dough begins to pull away from the sides of the bowl.
2. Turn the dough out onto a lightly floured work surface and knead it with your hands for about 30 seconds. Lightly grease a large bowl. Transfer the dough to the bowl, lightly grease the top of the dough with oil, cover, and let it rise until doubled in size, about 2–2.5 hours.
3. Combine brown sugar, cinnamon, and salt in a medium bowl. Set aside until ready to use.
4. Grease a 22x32cm glass baking dish. Turn the dough out onto a lightly floured work surface. Gently shape the dough into a rectangle, with the long side closest to you. Roll out to a 45x30cm rectangle. Brush the dough with 20g of melted butter, leaving a 1cm border around the top. Sprinkle the filling mixture over the dough, leaving a 2cm border around the top; gently press the filling into the dough.
5. Starting from the long edge closest to you, roll the dough into a tight log. Pinch the seam tightly to seal and turn the log seam-side down. Gently press the log to create an even thickness. Using a serrated knife, cut into 4-cm-thick rolls; you'll make 12 rolls. Place them cut-side down in a baking dish; cover tightly with plastic wrap and refrigerate overnight or for up to 16 hours.
6. Remove the buns from the refrigerator and place them in the turned-off oven. Fill a shallow saucepan 2/3 full with boiling water and place it on a rack underneath the buns. Close the oven door and let the buns rise until slightly puffy, about 30 minutes. Remove from the oven.
7. Preheat oven to 175°C.
8. When the oven is preheated, place the buns on the middle rack and bake until golden brown or until the internal temperature reaches 185°F (88°C) on a digital thermometer, about 30 minutes.
9. While the buns are cooling, prepare the glaze by beating the cream cheese in the bowl of a stand mixer until creamy. Add the milk and beat until smooth. Sift in the powdered sugar and beat until smooth. Spread the glaze over the buns and serve warm.