Overnight Cinnamon Rolls

I LOVE hot, gooey cinnamon rolls in the morning (with a cup of hot chocolate, mmm....) but can't will myself to get out of bed early enough in the morning to make them for breakfast. These are made the night before, then raise in the fridge, so it just takes an hour total in the morning.

Dough:
4 large egg yolks, room temperature
1 large whole egg, room temperature
1/4 C sugar,
6 T unsalted butter, melted,
6 ounces buttermilk, room temperature
4 C all-purpose flour, plus additional for dusting
1 package instant dry yeast, (or RapidRise) approximately 2 1/4 teaspoons
1 1/4 teaspoons kosher salt
Vegetable oil or cooking spray

Filling:
1 C packed light brown sugar,
1 tablespoon ground cinnamon
Pinch salt
1 1/2 T unsalted butter, melted,

Icing:
1/4 C cream cheese, softened,
3 tablespoons milk
1 1/2 C powdered sugar,

For the dough: Put all the ingredients in the bread machine in the order recommended... (mine wants wet ingredients, then dry). Start the machine on the dough setting. If you want the directions the old-fashioned way (no bread machine), click here. The dough should feel moist but not sticky.

Combine the brown sugar, cinnamon and salt in a medium bowl. Set aside until ready to use.

Butter a 9 by 13-inch glass baking dish. Turn the dough out onto a lightly floured work surface. Gently shape the dough into a rectangle with the long side nearest you. Roll into an 18 by 12-inch rectangle. Brush the dough with the 3/4-ounce of melted butter, leaving 1/2-inch border along the top edge. Sprinkle the filling mixture over the dough, leaving a 3/4-inch border along the top edge; gently press the filling into the dough. Beginning with the long edge nearest you, roll the dough into a tight cylinder. Firmly pinch the seam to seal and roll the cylinder seam side down. Very gently squeeze the cylinder to create even thickness. Using a serrated knife, slice the cylinder into 1 1/2-inch rolls; yielding 12 rolls. Arrange rolls in the baking dish; cover tightly with plastic wrap and store in the refrigerator overnight or up to 16 hours.

Remove the rolls from the refrigerator and place in an oven that is turned off. Fill a shallow pan 2/3-full of boiling water and set on the rack below the rolls. Close the oven door and let the rolls rise until they look slightly puffy; approximately 30 minutes. Remove the rolls and the shallow pan of water from the oven.

Preheat the oven to 350 degrees F.

When the oven is ready, place the rolls on the middle rack and bake until golden brown, approximately 30 minutes.

Make the icing by whisking the cream cheese until creamy. Add the milk and whisk until combined. Sift in the powdered sugar, and whisk until smooth. Spread over the rolls and serve immediately.