1. Mix dough ingredients in order in a mixer using a dough hook. Add enough flour that the dough starts to pull away from the edges of the mixer. (Tip: This dough won't form a ball like regular bread dough does. It will still be VERY sticky when it's ready, so just watch for it to pull away from the edges.)
2. Allow dough to rise for 30 minutes to an hour covered with a cloth.
3. Mix filling ingredients until smooth.
4. Punch down and roll out into a rectangle - approximately 18"x 24".
5. Spread filling evenly over dough.
6. Roll dough from wide end to wide end forming one long roll.
7. Using a serrated knife, cut 1" slices.
8. Spray two 9"x 13" baking dishes with cooking spray.
9. Place rolls snugly in pans.

10. Wrap tightly and refrigerate overnight.

In the Morning:

1. Take out of the refrigerator, unwrap, and set in a warm place covered loosely with a cloth. (I set mine on top of the stove as it's preheating.)

2. Preheat oven to 350 degrees.

3. Bake for 25-30 minutes.

4. Mix icing ingredients.

5. Drizzle icing over the cinnamon rolls.