Recipe/Overnight Cinnamon Rolls

1 cup milk, warmed to 110 degrees

2 eggs, room temperature

1/3 cup butter, melted

4 1/2 cups bread flour

1 teaspoon salt

1/2 cup sugar

2 1/2 teaspoons quick rise yeast

1 cup brown sugar

2 1/2 tablespoons cinnamon

1/3 cup butter, softened

1 cup chopped walnuts (optional)

In a stand mixer, add the first 7 ingredients to bowl in order listed.  With your dough hook in place, turn on mixer to speed 2 and let it mix and knead until a nice smooth ball.

Remove ball from bowl, knead a couple more times before placing in a medium glass bowl.  Cover bowl with plastic wrap, and let it rise for 90 minutes, or double in size.

Next, stir together the brown sugar and cinnamon.  Set it aside.

Roll dough out on lightly floured surface into a 14x22-inch rectangle. Spread soften butter evenly on the dough. Next, sprinkle with the cinnamon and sugar mixture and chopped walnuts.

Beginning on 22-inch side, roll it up pinching edges of dough to hold it together.   Using a knife, cut about 14 rolls. Place rolls in parchment lined (or greased) 15x10.25-inch cast iron roaster.  Cover with plastic wrap and place in refrigerator. (If you want to bake right away, then cover, and let rise until double, about 30 minutes).

The next morning, remove pan from refrigerator, and bring to room temperature, about 45 minutes. Preheat oven to 400 degrees.  Bake uncovered for 15-20 minutes or until golden brown.  When still warm, frost with Cream Cheese Frosting or serve on the side.

Cream Cheese Frosting:

1 1/2 cups powdered sugar

2 to 3 tablespoons milk

4 tablespoon butter, soften

1/2 teaspoon vanilla

3-ounce cream cheese, soften

Mix all ingredients together and spread on warm cinnamon rolls.