Step 1

For the sponge:

Step 2

In the morning, mix your sponge, mixing the three ingredients until combined. Cover with plastic wrap and allow to rest in a warm spot for about 4 hours, or until it has doubled in size. Once the sponge has doubled in size, mix your dough.

Step 3

For the dough:

Step 4

Place all of the sponge, then add in all ingredients but the soft butter in a stand mixer with a hook attachment on low speed for 4 minutes. Turn to medium speed and allow to mix for 2 minutes to further develop the gluten. After two minutes, turn back to low speed, and add the soft butter, slowly mixing until incorporated.

Step 5

Once all the butter is incorporated, the dough should appear smooth and glossy. Place the dough in a lightly greased bowl, wrap with plastic wrap, and immediately place in the fridge overnight.

Step 6

The following morning, remove the cold dough from the fridge, allowing it to sit at room temperature while you mix your cinnamon and brown sugar together.

Step 7

For the cinnamon-sugar filling:

Step 8

In the microwave, soften two sticks of butter so it is easy to spread with a butter knife.

Step 9

To assemble:

Step 10

Roll the dough out to 16 inches deep by 20 inches wide. Spread the softened butter on top of the dough into an even layer. Take your cinnamon sugar mixture, and heavily sprinkle it over the butter, ensuring that you leave a 1/2-inch strip of just butter at the bottom of your rectangle to make a "seal" for the roll. (*it's okay if you have leftover cinnamon/sugar mixture- don't feel that you HAVE to use it all!)

Step 11

Gently begin to roll up the dough into a spiral. I find it easiest to roll it towards me, but you just need to make sure that the butter strip is NOT on the inside of the roll, it will be on the outside to create the seal. Place the log on a baking sheet and allow to rest in the freezer for 30 minutes.

Step 12

While your dough is resting, take two 8- by 8-inch pans, spray with baking spray, then line with a piece of parchment paper.

Step 13

For the cream cheese topping:

Step 14

Prep your cream cheese topping that will be used when your cinnamon rolls have finished baking. In your stand mixer with a paddle attachment, combine the cream cheese and soft butter.

Step 15

Once smooth and creamy, add the powdered sugar, mixing until smooth.

Step 16

Lastly, add the vanilla, salt, and heavy cream.

Step 17

Ensure mixture is completely combined and smooth, then place in a container and store in the fridge overnight.

Step 18

To bake:

Step 19

Remove the cinnamon roll log from the freezer, cutting 1-inch sections to create your rolls. In your first pan, place the rolls 4 by 3 by 4, and in the second pan, place the rolls 3 by 3.

Step 20

Wrap again with plastic wrap and allow to chill in the fridge for the day, pulling them out of the fridge and allowing them to rest on the kitchen counter (still wrapped!) just before you go to bed that night.

Step 21

The following morning, preheat your oven to 350 F. Once oven is hot, bake the rolls for 18 minutes, rotating halfway through. Use a toothpick or cake tester to check the rolls, ensuring they are fully baked (as time could vary due to ovens).

Step 22

Once they are finished baking, pull from the oven, allow to cool for 15 minutes, then spread the cream cheese topping evenly over the rolls.