These Overnight Cinnamon Rolls are made with a gooey caramel sauce base and topped with a rich cream cheese frosting that melts right into the warm rolls.
Once risen, punch down the dough and transfer it to a lightly floured surface. Roll into a rectangle and spread the softened butter all over the dough, getting all the way to the edges.
Then add the cinnamon filling evenly over the dough, leaving a small border around the edges and I like to use my fingers to kind of rub it into the butter.
Cover the pan tightly with plastic wrap and refrigerate overnight (8-12 hours). The next morning: Remove the rolls from the fridge, let them sit at room temperature for 45-60 minutes, until puffy. Then preheat oven to 350°F.
While the rolls bake, beat together the cream cheese and butter until smooth and creamy. Add powdered sugar, vanilla bean paste, and a pinch of salt. Beat until light, fluffy, and spreadable.
Let the rolls cool for ~10 minutes, then spread generously with frosting while warm so it slightly melts into the rolls. Serve immediately because you’ve waited all this time and deserve it! 🙂