Overnight Cinnamon Rolls

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.*