Overnight Cinnamon Rolls

2 pkg. dry yeast
1/2 C. warm water
2 C. milk, heated to bubbling
1/3 C. sugar
1/3 C. vegetable or canola oil
3 tsp. baking powder
2 tsp. salt
1 egg
6 1/2-7 C. all-purpose flour, divided
4 Tbsp. butter, melted
1/2 C. sugar
2 tsp. cinnamon

Icing:
1/4 C. softened cream cheese
3 Tbsp. milk
~ 1 1/2 C. confectioners sugar

Dissolve yeast in warm water. Cool milk to lukewarm; stir into yeast with 1/3 C. sugar, oil, baking powder, salt, egg, and 3 C. flour. Using electric mixer with dough hook, beat until smooth.
Stir in enough flour to make dough easy to handle. Knead dough 10 min. Cover and let rise in a warm place until doubled in size, 1-1 1/2 hrs. Punch down dough and divide in half, rolling each half into a 1/4 in. thick rectangle. Combine melted butter, 1/2 C. sugar, and cinnamon and spread evenly on dough rectangles. Starting on the long side of each rectangle, roll up and pinch edges to secure. Slice into 1 in. thick slices. Place slices on two greased 13" X 9" baking sheets. Cover with foil and refrigerate up to 48 hrs. Bake in 350 degree oven 30-35 min.
Meanwhile, using electric mixer, blend icing ingredients. Spread icing evenly over rolls when removed from oven.