Overnight Cinnamon Rolls Recipe
Each one of the fun fillings you can put in these soft rolls are packed with cinnamon flavor. And they're definitely worth the wait overnight. —Chris O'Connell, San Antonio, Texas
- 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
- 1. 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.
- 2. 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.
- 3. 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.
- 4. Cover with kitchen towels; let rise in a warm place until doubled, about 1 hour. Preheat oven to 375°.
- 5. 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.
1 roll equals 278 calories, 9 g fat (5 g saturated fat), 39 mg cholesterol, 262 mg sodium, 47 g carbohydrate, 1 g fiber, 4 g protein.
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