Overnight Cinnamon Rolls Ingredients :
Dough1 T active dry yeast1/2 C warm water (105 - 115 degrees)4 1/2 C all-purpose flour1 teaspoon salt4 large eggs1/4 cup sugar1/2 cup (1 stick) butter at room temperature.Filling1/2 cup (1 stick) butter, melted3/4 cup packed brown sugar1 T cinnamonGlaze1 cup powdered sugar2 T butter, melted2 T milk or cream1 teaspoon vanilla extract Directions :In the bowl of a stand mixer, combine the yeast with the warm water and let sit for a few minutes.Then add in 1/2 cup of the flour. Cover with plastic wrap and let stand in a warm spot for about 30 minutes.Add the eggs, sugar, butter, salt, and remaining 4 cups flour to the yeast mixture. Using the dough hook, knead on medium speed until smooth 10-12 minutes. Add more flour as needed to reduce stickiness.Turn the dough out on to a floured board and knead a few times by hand to make it smooth. Place the dough into a greased bowl and cover with plastic wrap. Set the bowl in a warm spot and let rise for two hours or until it is doubled in size.After the dough has doubled in size, transfer it to a floured surface. Using a rolling pin, roll out the dough until it is about 15 X 10 inches in length.Brush the melted butter over the entire surface of the dough. Spread the cinnamon/brown sugar mixture on top of the melted butter.Beginning at one end, start rolling the dough up. Slice the dough into 12 pieces, or smaller if you prefer. Place the cinnamon rolls in a buttered 9 X 13 baking dish. Cover with plastic wrap and refrigerate overnight.In the morning, remove the cinnamon rolls from the refrigerator and let come to room temperature, about another hour. They will rise again.Bake in a 350 degree preheated oven for about 30 minutes or until slightly brown.While the cinnamon rolls are baking, prepare your glaze.Allow the cinnamon rolls to cool for 15 minutes before pouring the glaze on top. If you add the glaze too soon, it will melt.
Ingredients :
Directions :
Dough
1 T active dry yeast
1/2 C warm water (105 - 115 degrees)
4 1/2 C all-purpose flour
1 teaspoon salt
4 large eggs
1/4 cup sugar
1/2 cup (1 stick) butter at room temperature.
Filling
1/2 cup (1 stick) butter, melted
3/4 cup packed brown sugar
1 T cinnamon
Glaze
1 cup powdered sugar
2 T butter, melted
2 T milk or cream
1 teaspoon vanilla extract
In the bowl of a stand mixer, combine the yeast with the warm water and let sit for a few minutes.
Then add in 1/2 cup of the flour. Cover with plastic wrap and let stand in a warm spot for about 30 minutes.
Add the eggs, sugar, butter, salt, and remaining 4 cups flour to the yeast mixture. Using the dough hook, knead on medium speed until smooth 10-12 minutes. Add more flour as needed to reduce stickiness.
Turn the dough out on to a floured board and knead a few times by hand to make it smooth. Place the dough into a greased bowl and cover with plastic wrap. Set the bowl in a warm spot and let rise for two hours or until it is doubled in size.
After the dough has doubled in size, transfer it to a floured surface. Using a rolling pin, roll out the dough until it is about 15 X 10 inches in length.
Brush the melted butter over the entire surface of the dough. Spread the cinnamon/brown sugar mixture on top of the melted butter.
Beginning at one end, start rolling the dough up. Slice the dough into 12 pieces, or smaller if you prefer. Place the cinnamon rolls in a buttered 9 X 13 baking dish. Cover with plastic wrap and refrigerate overnight.
In the morning, remove the cinnamon rolls from the refrigerator and let come to room temperature, about another hour. They will rise again.
Bake in a 350 degree preheated oven for about 30 minutes or until slightly brown.
While the cinnamon rolls are baking, prepare your glaze.
Allow the cinnamon rolls to cool for 15 minutes before pouring the glaze on top. If you add the glaze too soon, it will melt.
