Overnight Cinnamon Rolls

Name: Overnight Cinnamon Rolls
Ingredients: 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; 2 teaspoons salt; 5-3/4 to 6-1/4 cups all-purpose flour; 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

13 ingredients

6 steps

Ingredients

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
2 teaspoons salt
5-3/4 to 6-1/4 cups all-purpose flour
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

Directions

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
4

, cut side down. Repeat with remaining dough and filling.
5

Cover with kitchen towels; let rise in a warm place until doubled, about 1 hour. Preheat oven to 375°.
6

Bake 20-25 minutes or until lightly browned. In a small bowl, mix confectioners' sugar, cream and vanilla; spread over warm rolls.