Cinnamon Rolls - Overnight

Cinnamon Rolls - Overnight

Ingredients

Dough
  • 2 packages yeast (1/4 ounce each)
  • 1.5 c warm water (110-115 F)
  • 2 large eggs (room temperature)
  • 1/2 c butter (softened)
  • 1/2 c sugar
  • 2 t salt
  • 6.5 c AP flour (see Notes)
    • Filling
  • 1 c light brown sugar (packed)
  • 4 t cinnamon
  • 1/2 c butter (softened)
    • Glaze
  • 2 c powdered sugar
  • 1/4 c cream (half and half will do)
  • 2 t vanilla
  • 1 c chopped pecans (optional)

    • Directions

    1. In a small bowl, dissolve yeast in warm water.
    2. In a large bowl, combine eggs, butter, sugar, salt, yeast mixture and 3 cups flour.
    3. Beat on medium until smooth.
    4. Stir in enough flour to form a very soft dough (dough will be sticky). DO NOT KNEAD.
    5. Cover and refrigerate overnight.
    6. The next morning, in a small bowl, mix brown sugar and cinnamon for the filling.
    7. Turn out the dough on a floured surface and divide in half.
    8. Roll one portion into an 18x12-inch rectangle.
    9. Spread with 1/4 butter and sprinkle evenly with half of the brown sugar/cinnamon mixture.
    10. Roll up, jelly roll style, starting with a long side and pinch seam to seal.
    11. Cut into 12 slices and place into a greased 9/X13 pan.
    12. Repeat with 'Next Moring' steps with the other half of the dough.
    13. Cover with kitchen towels and allow to raise in a warm place for 1 hour.
    14. Preheat oven to 375 F.
    15. Bake for 20-25 minutes (until lightly browned).
    16. Mix glaze ingredient in a small bowl and spread over warm rolls.
    17. Sprinkle with chopped pecans (if desired).
    18. Serve.

    Notes

  • el***filling.
  • light brown sugar (packed).
  • cinnamon.
  • tter (softened).
  • el***glaze.
  • powdered sugar.
  • eam (half and half will do).
  • vanilla.
  • chopped pecans (optional).
  • Directions.
  • In a small bowl, dissolve yeast in warm water.
  • In a large bowl, combine eggs, butter, sugar, salt, yeast mixture and 3 cups flour.
  • Beat on medium until smooth.
  • Stir in enough flour to form a very soft dough (dough will be sticky). do not knead.
  • Cover and refrigerate overnight.
  • The next morning, in a small bowl, mix brown sugar and cinnamon for the filling.
  • Turn out the dough on a floured surface and divide in half.
  • Roll one portion into an 18x12-inch rectangle.
  • Spread with 1/4 butter and sprinkle evenly with half of the brown sugar/cinnamon mixture.
  • Roll up, jelly roll style, starting with a long side and pinch seam to seal.
  • Cut into 12 slices and place into a greased 9/x13 pan.
  • Repeat with 'next moring' steps with the other half of the dough.
  • Cover with kitchen towels and allow to raise in a warm place for 1 hour.
  • Preheat oven to 375 f.
  • Bake for 20-25 minutes (until lightly browned).
  • Mix glaze ingredient in a small bowl and spread over warm rolls.
  • Sprinkle with chopped pecans (if desired).
  • Serve.
  • Notes.
  • May need anywhere from 5.5 to 6.5 cups of flour.
  • Makes 24 rolls.
  • Need two(2) 9x13 pans.

    • Category

  • Dessert

    • Keywords

  • Yeast

    • C u i s i n e S c h u l z