Posted by sherry on February 19, 2001 at 21:58:49:
In Reply to: cinamon rolls you refrig overnight & cook fresh the next morn posted by cindy on February 19, 2001 at 18:30:15:
: I'm looking for a cinamon roll recipe you refrigerate overnite and cook fresh the next morning. one of the girls i work with said her mom always made them but she can't find the recipe. I would like to make them for her before i leave this job. thanks cindy
Overnight Cinnamon Rolls
Ingredients
1 cup milk
1/3 cup butter
1 (.25 ounce) package active dry yeast
1/2 cup white sugar
4 1/2 cups all-purpose flour
1 teaspoon salt
3 eggs
3/4 cup brown sugar
1 tablespoon ground cinnamon (for filling)
1/2 cup raisins (for filling)
1 1/4 cups sifted confectioners' sugar
1 teaspoon light corn syrup
1/2 teaspoon vanilla extract (for glaze)
2 tablespoons half-and-half cream (for glaze)
Directions
1 Heat the milk in a small saucepan until it bubbles, then remove from heat. Add the butter and stir until melted; let cool until lukewarm.
2 In a large mixing bowl, dissolve the yeast in the milk mixture. Add the sugar, 3 cups of flour, salt and eggs; stir well to combine. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and supple, about 8 minutes.
3 Lightly oil a large mixing, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
4 Deflate the dough and turn it out onto a lightly floured surface and roll into a 10x 14 inch rectangle. Lightly brush the far edge with water. In a small bowl combine the cinnamon and 3/4 cup sugar and sprinkle over the rectangles. Then sprinkle the raisins and chopped nuts over the dough. Roll up the dough into a log and seal the seam.
5 Cut the dough into 12 egual pieces; place the pieces in a greased 8x8 inch baking pan. Cover with plastic wrap and place in the refrigerator to rise overnight.
6 The next morning, preheat oven to 375 degrees F (190 degrees C). Take the rolls out of the refrigerator and let stand at room temperature for 30 minutes.
7 Bake the rolls for 25 to 30 minutes or until golden. Meanwhile, combine the corn syrup with the vanilla in a small bowl. Whisk in the powdered sugar and enough cream to make a thick glaze; set aside. Drizzle the glaze over the rolls and serve warm.
Makes 12 rolls