Mix all of the dough ingredients together in a large mixing bowl. Knead it in the bowl or on the counter until smooth and elastic, adding flour as necessary to keep it from sticking. ~7 minutes.

Place the dough in a greased bowl, cover, and let rise until doubled in size ~ 8 hours.

After the dough has risen punch it down and turn it out onto a lightly floured surface. Pat into a 12x19 rectangle.

Spread over the 1/3 cup of softened butter evenly on the dough.

In a small bowl combine the brown sugar and cinnamon. Stir and then spread evenly over the buttered dough.

Roll up the dough to make a log and then pinch the seam shut.

Slice the dough log into 12 cinnamon rolls and place in a greased 9x13 pan.

Cover with plastic wrap and let the rolls rest/rise in the fridge overnight. Remove them from the fridge 1-2 hours before baking to bring them to room temp.

Bake at 350 for 20 minutes or until light golden brown.

While the rolls bake make the frosting. In a medium size bowl, beat the cream cheese, butter, powdered sugar, and vanilla together until you have a smooth thick frosting. Set aside.

Once the rolls are out of the oven immediately frost them with as much of the frosting as you'd like. If you use all of it the layer of frosting will be pretty thick but that's what we normally do. Store at room temp for up to 2 days. After that they need to be refrigerated or frozen.