1. Mix the warm milk, yeast and sugar in a large mixing bowl, or bowl of your stand mixer fitted with the dough hook attachment. Allow to sit for 5-10 minutes, or until the yeast appears frothy/foamy. If it is not frothy, the yeast is not active (it could have been old yeast, or the liquid could have been too hot). I recommend discarding and starting over if the mixture is not frothy.

2. Add the remaining ingredients and mix on medium speed for 5 minutes.

3. Place dough in a lightly greased bowl, covered and allow to rise for 60 minutes.

4. Punch down dough and roll into a 12×18 inch rectangle on a lightly floured surface.

5. Spread softened butter over dough, then sprinkle brown sugar/cinnmamon mixture over dough. Use your hand to gently spread the brown sugar/cinnamon mixture evenly over dough.

6. Starting at the short end, roll up dough into a log. Using a serrated knife or dental floss, cut into 9 rolls.

7. Place in a lightly greased 8×8 pan. Cover and place in refrigerator overnight.

8. Remove rolls 1 ½ hours before baking from refrigerator. For a faster rise, you can preheat your oven to 100F, turn the oven off, then place rolls in warm oven for 30 minutes. Remove rolls from oven and preheat oven to 350F.

9. Place rolls in preheated oven and bake for 20-25 minutes.

10. To make the cream cheese frosting, place all ingredients in mixing bowl. Using the paddle attachment or a handheld mixer, mix until smooth and creamy. Spread the cream cheese frosting on the warm cinnamon rolls and enjoy!