Cinnamon rolls aren’t
exactly my favorite but they are to my family. My siblings and dad ask, ‘When
are you going to make these again?’ I pretty much want to say never. They take
awhile (like 13 hours or more). But I think they are kinda’ to, you
know, to, yes I’m saying it, sweet. But I’ll eat them. I don’t make them real
often but to me often enough. I, again, got this from Sunlight Cooks. Here it is.
Overnight Cinnamon Rolls
Bread of the cinnamon
rolls,
1 cup milk
½ cup butter (half block)
1 pouch (1 Tablespoon) dry
yeast
½ cup white sugar
4½ cups all-purpose flour
1 teaspoon salt
3 eggs
Filling,
¾ cup red sugar (brown
sugar)
½ Tablespoon ground
cinnamon
Glaze,
1 teaspoon light corn
syrup
½ teaspoon vanilla
1½ cups sifted powdered sugar
2-5 Tablespoons milk
·
Heat milk in a
small saucepan til’ bubbles and then remove from heat. Add butter and stir til’
melted; let cool til’ lukewarm, about an hour.
·
In a medium
mixing bowl, dissolve the yeast in the milk mixture. Add sugar, 3 cups flour,
salt, and eggs; stir well to combine.
·
Add the
remaining flour, ½ 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
til’ smooth and elastic, but kinda’ hard, about 10 mins.
·
Lightly oil a
large mixing bowl, place dough in the bowl. Cover with a damp cloth. A dish
towel works great. And let rise in a warm place (ha-ha, always hot here!) for
an hour.
·
Deflate the
dough by gently pressing down with your hands. Turn out onto a lightly floured
surface and roll into a (or close to, I never measure) 10x14 inch rectangle.
Lightly brush the far edges with water. In a small bowl combine red/brown
sugar, cinnamon, and sprinkle over the rectangle. *Roll up* the dough into a
log and seal the seam.
·
Cut into 12
equal pieces; place the pieces in a greased 9x13. Cover with plastic wrap and
place in the refrigerator overnight.
·
The next
morning, take the rolls out of the refrigerator and let stand at room temp. for
30 mins.
·
Preheat oven
to 190C (375F).
·
Bake the rolls
for 25 -30 mins or til’ golden brown.
·
Meanwhile,
combine the glaze ingredients in a small bowl. Set aside; drizzle on top of the
rolls and serve warm.
·
*You can make
these hearts by doing this- Do not roll up into one log, but roll one half to
the middle and then the other half. Then you can cut into 12 equal pieces. But
as you’re putting them in the 9x13, pinch the bottom of the heart. Do everything
after this the same.*
