Homemade Overnight Cinnamon Rolls

This recipe yields a pan of buttery soft gooey cinnamon sweet and extra fluffy homemade cinnamon rolls topped with tangy cream cheese icing. You can make the cinnamon rolls within a few hours or get started the night before using the overnight preparation option.
Ingredients
Dough
1 cup 240ml whole milk warmed to about 100F 38C
23 cup 135g granulated sugar divided
1 and 12 Tablespoons 14g active dry or instant yeast 2 standard size packets
12 cup 8 Tbsp 113g unsalted butter softened to room temperature and cut into 4 pieces

2 large eggs at room temperature
12 teaspoon salt
4 and 12 cups 563g allpurpose flour or bread flour spooned leveled plus more as needed
2 teaspoons canola vegetable or olive oil for bowl or use nonstick spray
Filling
12 cup 8 Tbsp 113g unsalted butter softened to room temperature
23 cup 135g packed light or dark brown sugar
1 and 12 Tablespoons ground cinnamon
Cream Cheese Icing
4 ounces 113g fullfat brick cream cheese softened to room temperature
1 cup 120g confectioners sugar
1 Tablespoon 15ml heavy cream or milk
12 teaspoon pure vanilla extract
Instructions
Prepare the dough Whisk the warm milk 2 Tablespoons sugar and the yeast together in the bowl of your stand mixer fitted with a dough hook or paddle attachment. Cover and allow mixture to sit for about 5 minutes or until foamy on top. If you do not own a mixer you can do this in a large mixing bowl and in the next step mix the dough together with a large wooden spoonsilicone spatula. It will take a bit of arm muscle. A hand mixer works but the sticky dough repeatedly gets stuck in the beaters. Mixing by hand with a wooden spoon or silicone spatula is a better choice.
On medium speed beat in the remaining sugar which should be 12 cup100g and the softened butter until it is slightly broken up. Add the eggs and salt and beat on medium speed until combined. The butter wont really be mixing into the mixture so dont be alarmed if it stays in pieces. Switch the mixer down to low speed and with it running add 1 cup of flour at a time making sure its fully incorporated before adding the next. Stop the mixer and scrape down the sides of the bowl as needed. After 4 cups have been added add the last 12 cup and beat until the dough comes together and pulls away from the sides of the bowl about 3