Overnight Cinnamon Rolls
Xmas Morning – Nana
Ingredients
- 2 packages 1/4 ounce each active dry yeast
- 1 ½ cups warm water 110° to 115°
- 2 large eggs
- ½ cup butter softened
- ½ cup sugar
- 2 teaspoons salt
- 5 ¾ to 6 ¼ cups all-purpose flour
- CINNAMON FILLING:
- 1 cup packed brown sugar
- 4 teaspoons ground cinnamon
- ½ cup butter divided
- OR
- ¼ cup white sugar
- 1 tablespoon cinnamon
- 7 tablespoons butter softened
- GLAZE:
- 2 cups confectioners sugar
- ¼ cup half and half cream
- 2 teaspoons vanilla extract
Instructions
- In a small bowl, dissolve yeast in warm water. In a large bowl, combine eggs, butter, sugar, salt, yeast mixture and three cups of flour. Beat on medium speed until smooth. Stir in enough remaining flour to form a very soft dough (dough will be sticky). Do not knead. Cover with plastic wrap; refrigerate overnight
- In a small bowl whisk in one egg, remaining 2 tablespoons sugar, one tablespoon melted butter and 1/2 teaspoon salt.
- Using the dough Hulk on Speed 2, add remaining 2 1/2 cups flour 1/2 cup at a time letting it blend with each addition. Add more flour one tablespoon at a time just until dough is no longer sticking to fingertips or the walls of the bowl as it mixes then need slash mix for 10 minutes. Covered with plastic wrap and let rise at room temperature for two hours or in 100° oven for one hour period dose should double in size.
- Generously dust flower over a clean work surface and place dough in the center. Sprinkle dough with flour just enough to keep the rolling pin from sticking and roll into even 17" x 10" rectangle. Got the top of dough with six tablespoons softened butter and spread it out gently with a spatula.
- Stir together 1/4 cup flour and one tablespoon cinnamon and sprinkle all of it evenly over buttered dough roll the dough up starting at one end of the long sides, keeping a tight roll. Once it’s rolled up push ends in slightly to make them a little more uniform than slice into 12 equal sized cinnamon rolls.
- Butter sides and bottom of 9" x 13" baking pan with one tablespoon butter and evenly spaced cinnamon rolls and pan cut side down. Cover tightly with plastic wrap and refrigerate overnight up to 18 hours. The following day, remove from refrigerator and keeping them covered let cinnamon rolls rise at room temperature 1 1/2 hours or in a 100°F oven for 35 minutes or until puffy.
- Brush tops with one tablespoon melted butter and bake at 350°F for 22 to 24 minutes or until tops are like golden brown. Let cool and pan 15 minutes then frost warm buns generously with the cream cheese glaze.
- How to make Cream Cheese Icing:
- With spoons softened butter, 4 ounces soft cream cheese and beat on medium speed until creamy and smooth. Beat in 1/2 tablespoon vanilla then add 1 cup powdered sugar and continue mixing until fluffy three to four minutes, scraping down the bowl as needed.
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