Overnight Cinnamon Rolls I
Serves: 2
Jailyn Upton
1 January 1970
Based on User reviews:
49
Spice
47
Sweetness
55
Sourness
39
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
1 cup
Milk1 cup
Butter1 cup
White Sugar4.5 cups
All-Purpose Flour1 tsp
Salt3
Eggs3 cup
Brown Sugar1 tbsp
Ground Cinnamon1 cup
Raisin1 tsp
Light Corn Syrup1 tsp
Vanilla Extract1.25 cups
Sugar (sifted confectioners')Directions:
1
Heat the milk in a small saucepan until it bubbles, then remove from heat
2
Add the butter and stir until melted; let cool until lukewarm
3
In a large mixing bowl, dissolve the yeast in the milk mixture
4
Add the sugar, 3 cups of flour, salt and eggs; stir well to combine
5
Add the remaining flour, 1/2 cup at a time, stirring well after each addition
6
When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and supple, about 8 minutes
7
Lightly oil a large mixing bowl, place the dough in the bowl and turn to coat with oil
8
Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour
9
Deflate the dough and turn it out onto a lightly floured surface and roll into a 10x 14 inch rectangle
10
Lightly brush the far edge with water
11
In a small bowl combine the cinnamon and 3/4 cup brown sugar and sprinkle over the rectangles
12
Then sprinkle the raisins and chopped nuts over the dough
13
Roll up the dough into a log and seal the seam
14
Cut the dough into 12 equal pieces; place the pieces in a greased 9x13 inch baking pan, or 12 inch deep dish pizza pan
15
Cover with plastic wrap and place in the refrigerator to rise overnight
16
The next morning, preheat oven to 375 degrees F (190 degrees C)
17
Take the rolls out of the refrigerator and let stand at room temperature for 30 minutes
18
Bake the rolls for 25 to 30 minutes or until golden
19
Meanwhile, combine the corn syrup with the vanilla in a small bowl
20
Whisk in the powdered sugar and enough cream to make a thick glaze; set aside
21
Drizzle the glaze over the rolls and serve warm