Overnight Cinnamon Rolls
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 2
- 2 cups confectioners' sugar
- 1/2 cup butter softened
- 2 teaspoons vanilla extract
- 2 large eggs
- 1 cup packed brown sugar
- 2 teaspoons salt
- glaze:
- 1/2 cup sugar
- 4 teaspoons ground cinnamon
- 1/4 cup half-and-half cream
- cinnamon filling:
- 2 packages (1/4 ounce each) active dry yeast
- 1-1/2 cups warm water (110â° to 115â°)
- 5-3/4 to 6-1/4 cups all-purpose flour
- 1/2 cup softened butter divided
- Carbohydrate 337.896972847291 g
- Cholesterol 680.581512217099 mg
- Fat 106.669756849302 g
- Fiber 2.77886658732096 g
- Protein 14.7917617931998 g
- Saturated Fat 64.1998055170725 g
- Serving Size 1 1 dozen. (624g)
- Sodium 14799.4885410425 mg
- Sugar 335.11810625997 g
- Trans Fat 8.38194210703112 g
- Calories 2318 calories
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 375degrees., Bake 20-25 minutes or until lightly browned. In a small bowl, mix confectioners' sugar, cream and vanilla; spread over warm rolls.
