Overnight Cinnamon Rolls

tasteofhome.com

Suew50

Prep: 35 min. rising Bake: 20 min.

2 dozen

2 packages (¼ ounce each) active dry yeast

1-½ cups warm water (110° to 115°)

2 large eggs

½ cup butter, softened

½ cup sugar

2 teaspoons salt

5-¾ to 6-¼ cups all-purpose flour

subheading: CINNAMON FILLING:

1 cup packed brown sugar

4 teaspoons ground cinnamon

½ cup softened butter, divided

subheading: GLAZE:

2 cups confectioners' sugar

¼ cup half-and-half cream

2 teaspoons vanilla extract

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 ¼ cup butter to within ½ in. of edges; sprinkle evenly with half of the brown sugar mixture.

Directions at tasteofhome.com

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