SMALL BATCH OVERNIGHT CINNAMON ROLLS

In a large bowl, add the warm milk and sugar. Then, sprinkle the yeast on top. Allow to sit for 5 minutes until frothy.
Then, add in the eggs and butter. Mix until incorporated.
Add in the salt and flour, and use a wooden spoon to mix until the flour is incorporated.
Remove the dough from the bowl and knead with your hands on a lightly floured surface until the dough becomes elastic and smooth.
Place the dough in a lightly oiled bowl, cover with a kitchen towel, and allow to rise in a warm environment until doubled in size (~30min - 1 hr).
Make the cinnamon filling. Combine all ingredients in a medium bowl and mix until well combined.
Once the dough is risen, turn onto a lightly floured surface. Flour your rolling pin and roll the dough out to a 12x8” rectangle.
Spread the cinnamon filling across the surface of the dough, leaving a 1/2” border.
Roll the dough up tightly, starting on the long side.
Cut into 6 rolls and place in a greased small baking pan. Cover the rolls with foil and place in the fridge overnight.
Once ready to bake in the morning, remove the rolls from the fridge and preheat the oven to 375F.
Once the oven is preheated, warm the heavy cream. Pour the heavy cream over the rolls and bake at 375F for 20-25 minutes.
While the rolls are baking, make the maple cram cheese frosting by combining all of the ingredients in a medium bowl and beating until smooth.
Spread the frosting over the the slightly cooled rolls.
Enjoy!