Buns in the Oven

When my pregnant neighbor mentioned her craving for cinnamon rolls, I really had no choice but to put on my apron and mix up some sweet dough.
It requires a little forethought, though, as you have to relax the dough overnight. But the extra effort is definitely worth the patience. This is one of my first successful batches of homemade cinnamon rolls, as I usually don't give the sweet dough enough time to work its magic. Since I was so excited about my pastry triumph, I have included my recipe and the steps I took.
A.P. Flour 3 1/2 C 454 g
Yeast 1 1/2 tsp 5 g
Milk, warmed 3/4 C 185 g
Eggs 2 ea 100 g
Sugar 1/3 C 70 g
Butter 6 tbsp 70 g
Salt 2 1/2 tsp 12 g

Cinnamon Smear

Butter 1/2 C 115 g
Brown Sugar 1 C 220 g
Egg 1 ea 50 g
Cinnamon 1 tbsp

Heat the milk to 110 and then add in the active dry yeast and let sit for 5 minutes. Add all ingredients together and mix for 4 minutes on low speed, and then 4 minutes on medium speed. Leave this covered for 1 hour at room temperature, and then place in the refrigerator to rest overnight (8-12 hours). Take it out, divide it into two equal portions, and let it come to room temperature in a warm place (I heat water in my microwave and then place the dough inside and close the door quickly so it stays steamy) for roughly 2 hours. When it feels room temperature roll it out on a lightly floured surface to roughly 16x16 inches. Take your cinnamon smear and gently spread it evenly over the dough, and then roll up the dough into a tube. Cut the dough with a sharp knife into 7- 2" portions and then place in a cake pan that has a thin layer of the cinnamon smear on the bottom. Let this sit in a warm place (again I suggest a microwave) for about 1 1/2-2 hours. The dough will expand a bit, and when you poke it with your finger, it will spring back. Throw it in an oven set to 350 for 20-25 minutes, and then get ready for some seriously delicious cinnamon rolls.