1. In the bowl of an electric stand mixer, combine all of the dough ingredients. Mix on low-med speed with the dough hook for 5-10 minutes. Turn into a greased mixing bowl, and cover with a tea towel. Allow this to rest for 20 minutes.

   Alternatively, you can stir all of the ingredients together by hand in a large bowl until you have a shaggy dough (with all of the flour worked in). Allow this to rest for 20-30 minutes, and then proceed with the directions until the dough is smooth and taut.

   Note: For making the dough by hand, I recommend melting the butter to make it easier to incorporate.

2. Stretch and fold the dough by grabbing a handful of dough from the side of the bowl and stretching it upward as high as you can without breaking it. Fold it back down on itself, and repeat from different sides 2-3 more times. Allow the dough to rest again, covered, for another 20 minutes.

3. Stretch and fold the dough one more time, and cover with plastic wrap or a damp tea towel. Allow the dough to rise at room temperature for 3-4 hours, or until 1.5-2 times its original size.

4. Turn the dough out onto a lightly floured work surface, press into a rectangle shape, and roll out into a 10x15" rectangle (about 1/4" thick). No need to "punch the dough down" - pressing and rolling it into shape will do that for you!)

5. Combine the filling ingredients in the bowl of an electric mixer or a small bowl. Mix until smooth.

6. Spread the mixture over the surface of the dough, and spread it evenly right to the edges of 3 sides, keeping a little lip of plain dough along the short side farthest from you (to seal the roll when you make it).

7. Start with the side closest to you, and roll the dough jelly-roll-style, pinching the last, plain edge of the roll to seal it.

8. Place the roll, seam-side down, on the table. Cut the log into 12 equal sized pieces (about 1" wide each), and lay them onto a parchment-lined 10x15" baking pan (with sides) or a greased 9x13" baking dish (cut side up). Cover tightly with plastic wrap, and refrigerate overnight.

The next day

1. The next morning, preheat the oven to 375 degrees F. Remove the plastic wrap from the rolls. (They will not appear very risen at this point.)

2. When the oven has come to temperature, bake the rolls for 35-40 minutes (or until golden brown and the rolls sound hollow when tapped).

   If you baked the rolls in a 9x13 pan, allow them to rest in the pan for about 5 minutes, and then turn out onto wire rack to cool.

3. Cinnamon rolls are best served the day they are baked. Top these rolls with your favorite glaze or cream cheese icing.

Cream cheese frosting:

1. In the bowl of an electric mixer, whip the butter and cream cheese until smooth. Add the vanilla and icing sugar; beat until the mixture comes together, and then add the milk or cream, 1 Tbsp at a time, until you have a good thick, smooth cream cheese frosting. Store in the refrigerator until use.