Overnight Cinnamon Rolls

Start with the dough. Whisk together the yolks, egg, sugar, butter and buttermilk. Add 2 cups flour with yeast and salt and whisk well until combined. Replace whisk attachment with the dough hook. Add in 1 1/4 cups flour and knead on low 5 minutes. Add more flour, if necessary. Dough should be soft and moist, but not stickly. Turn dough out onto lightly floured surface and hand-knead for 30 seconds. Oil a large bowl and put dough in, then turning over so oil is on top also. Cover and let rise 2 to 2 1/2 hours.

For the filling: In a small bowl combine the brown sugar, cinnamon and salt. Mix well and set aside.

Butter a 9 x 13 glass baking dish. turn out the dough onto a lightly floured surface. Roll out and gently shape into an 18 x 12 rectangle. Brush with the melted butter and sprinkle the filling ingredients, leaving a 3/4“ border around the edges. Roll the dough lengthwise and cut into 1 1/2” rolls. Place the rolls, cut side down, in the baking dish. Cover tightly with plastic wrap and refrigerate overnight.

Remove the rolls from the refrigerator and place in a cold oven. Fill another 9 x 13 baking dish 2/3 full of boiling water and place on the rack below the rolls. Shut oven door and let the rolls rise 30 minutes.

Remove both pans from the oven and preheat to 350 degrees. Bake the rolls for about 30 minutes. Whisk together all of the icing ingredients and ice the warm rolls.

Serve immediately.