- 2 packages (1/4 ounce each) active dry yeast
- 1-1/2 cups warm water (110° to 115°)
- 2 large eggs
- 1/2 cup butter, softened
- 1/2 cup sugar
- 2 teaspoons salt
- 5-3/4 to 6-1/4 cups all-purpose flour
- CINNAMON FILLING:
- 1 cup packed brown sugar
- 4 teaspoons ground cinnamon
- 1/2 cup softened butter, divided
- 2 cups confectioners' sugar
- 1/4 cup half-and-half cream
- 2 teaspoons vanilla extract
- 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 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, mix brown sugar and cinnamon. Turn dough onto a floured surface; divide dough in half. Roll one portion into an 18x12-in. rectangle. Spread with 1/4 cup butter to within 1/2 in. of edges; sprinkle evenly with half of the brown sugar mixture.
- Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 12 slices. Place in a greased 13x9-in. baking pan, cut side down. Repeat with remaining dough and filling.
- Cover with kitchen towels; let rise in a warm place until doubled, about 1 hour. Preheat oven to 375°.
- Bake 20-25 minutes or until lightly browned. In a small bowl, mix confectioners' sugar, cream and vanilla; spread over warm rolls. Yield: 2 dozen.
Reviews for Overnight Cinnamon Rolls
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"Did not make these yet, but wonder why non of the cinnamon rolls call for adding raisins and chopped nuts? The ones I remember had them in it and makes the cinnamon rolls taste much better."
"I used this recipe to make a bakery order for 6 dozen rolls for Christmas Eve, AND to make an extra batch for my own family. I made the dough on the 23rd. and tolled, put the filling in, raised, and baked all but my family's on the 24th. I shaped and filled my family's, put them in the baking pan, covered them tightly and then put them back in the fridge until Christmas morning. I took them out 20 minutes before baking and they were perfect..everyone raved about them! Excellent recipe..don't be afraid to shape and fill and then refridgerate. Worked like a charm!!!Owning a bakery I make a LOT of bread and rolls..this dough was easy to work with, low maintenance, and allowed me to get all my orders filled for afternoon pickup due to being able to refridgerate the dough. Highly recommend this recipe!!"
"Crystal42, you can let the dough sit at room temp and rise for an hour if you want to bake the same day, but the reason for putting the dough in the fridge overnight, is that the yeast development is slowed down, while still allowing the enzymes that naturally occur in the flour to do their work (converting starches to sugars, making a more flavorful dough). I will make this sometime this week!"
"Do you have to refrigerate the dough after you make it? I am confused how it is good the following day. Can anyone help?"