Overnight Morning Cinnamon Buns

In a small saucepan, heat 1/2 cup whole milk and 1/4 cup unsalted butter until the butter is just melted and the mixture is warm to the touch (about 110 degrees F).

In a stand mixer bowl, whisk together 2 3/4 cups all-purpose flour, 1/4 cup granulated sugar, 1/2 tsp kosher salt, and 2 1/4 tsp instant yeast.

Add the warm milk mixture and 1 large egg to the dry ingredients. Knead with a dough hook on medium speed for 5 minutes until a smooth, slightly tacky dough forms.

Transfer the dough to a lightly oiled bowl, cover tightly, and let rest for 10 minutes.

Roll the rested dough out on a lightly floured surface into a 14x8-inch rectangle. Spread 1/4 cup softened unsalted butter evenly over the dough, leaving a 1/2-inch border at the edges.

Mix 1/2 cup dark brown sugar and 1 1/2 tbsp ground cinnamon together, then sprinkle evenly over the buttered dough. Gently rub the mixture into the butter.

Roll the dough tightly starting from the long end. Cut into 8 equal slices and place them in a greased 9x9-inch baking dish.

Cover the baking dish tightly with plastic wrap and place in the refrigerator overnight (up to 14 hours).

The next morning, take the buns out of the fridge and let them sit at room temperature for 45 minutes to take the chill off and rise slightly. Preheat the oven to 350 degrees F.

Bake the buns for 20 to 25 minutes until golden brown on top and cooked through.

While the buns bake, whisk together 1 cup powdered sugar, 2 tbsp whole milk, and 1/2 tsp vanilla extract until smooth.

Let the buns cool for 5 minutes before drizzling the glaze evenly over the top. Serve warm.