Overnight Brioche Cinnamon Rolls with Cream Cheese Frosting

In a large bowl, whisk together the flour, yeast, sugar, and salt.

In a separate bowl, whisk together the eggs and milk. Add to the dry ingredients along with the softened butter.

Mix on low speed until a shaggy dough forms. Increase speed to medium and knead for 8-10 minutes, until the dough is smooth and elastic.

Place the dough in a lightly oiled bowl, turning to coat. Cover and refrigerate overnight (or up to 24 hours).

The next day, gently punch down the dough. On a lightly floured surface, roll the dough into a large rectangle, about 12x18 inches.

In a small bowl, combine the brown sugar and cinnamon.

Spread softened butter evenly over the dough, then sprinkle with the brown sugar mixture.

Starting from one long edge, tightly roll up the dough into a log. Pinch the seam to seal.

Using a sharp knife or dental floss, cut the log into 12 equal slices.

Place the rolls in a greased 9x13 inch baking dish. Cover loosely and let rise in a warm place for 30-45 minutes, or until puffy.

Preheat oven to 350°F (175°C).

Bake for 25-30 minutes, or until golden brown.

While the rolls are baking, prepare the frosting: In a large bowl, beat together the softened cream cheese and butter until smooth and creamy.

Gradually add the powdered sugar, beating until smooth. Stir in the vanilla extract and milk, adding more milk as needed to reach desired consistency.

Let the rolls cool slightly before frosting. Spread generously with cream cheese frosting and serve warm.