- 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 forOvernight Cinnamon Rolls
"This recipe seems to be straight out of Betty Crocker. Have been making these for over 40 yrs.Instant yeast makes life easier. These are always very welcome. Diff in recipes is 1/2 c. more water & more flour & no milk in this one, which makes them even richer more tender."
"This recipe makes the most wonderful dough to work with. easy to make and easier to eat!!!!"
"These are amazing! I can't understand the negative reviews! I used "rapid rise" yeast, which you do NOT have to proof & does NOT require a double rise. I made it exactly as written, except I made the rolls and then refrigerated overnight. The dough was amazing to work with. The rolls turned out light and fluffy. Definitely a keeper!!"
"These turned out great! I rolled, cut and place into a 9x13 then covered and chilled overnight in the pan to save a step in the morning. I removed the pan of cinnamon rolls about an hour before baking so they could finish rising and come to room temp before baking. Then I baked as directed and frosted."
"Very good, light texture. Dough is easy to work with. I added raisins to the filling. Definitely making again!"
"Delicious recipe and so easy to make! Nice light, fluffy rolls. Will definitely make again."
"@melel1717, there is no kneading, no rising, no punching down in this recipe. I'm not sure why you'd want to. There's plenty of recipes that are no knead, meaning not every yeast recipe has to rise, has to be punched down. I make some pretty fabulous hamburger buns that are no rise. They're soft and oh so delicious. Make sure to use the right amount of yeast, the right kind of yeast, and mix as directed. I make a delicious bread that is no knead, no punching down....just follow the recipe. Happy baking!"
"Will punching down and letting the dough rise make the dough softer??? And how about kneading it??? Please explain for I am confused between kneading and punching down and rise and how many time should it be done..."