2012 (1)
18 Mar 2011
Overnight Cinnamon Rolls
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Sweet Dough:2 packages active dry yeast¾ cup warm water ¾ cup sugar½ cup shortening, melted¼ cup butter, melted 3 eggs 1½ cups milk 6-7 cups bread flour1 teaspoon salt Filling:½ cup granulated sugar¼ cup brown sugar 1 tablespoon ground cinnamon6 tablespoons butter, melted
Glaze:¾ cup powdered sugar1 teaspoon vanilla extract milk In a bowl, dissolve yeast in warm water. Combine the sugar, melted shortening, ¼ cup melted butter, eggs and 1½ cup milk in the bowl of a stand mixer. Blend together quickly, using the paddle attachment. Add yeasted water and blend together quickly. In another bowl, stir the flour and salt together. Add the dough hook attachment to the mixer, adding flour a cup at a time to the liquid ingredients. Mix until thoroughly blended and the dough starts to pull away from the sides of the bowl. Remove dough from bowl, place on counter, and knead until it’s smooth and elastic (about 5 minutes). Transfer dough to a buttered bowl, cover with plastic wrap and place in the refrigerator. The dough will rise slowly overnight. In the morning, preheat the oven to 400°F and make the filling. In a bowl, combine the granulated sugar, brown sugar and cinnamon. Roll dough in a rectangle that is about a quarter-inch thick and about 24” long by 10” wide. Brush dough with remaining 6 tablespoons melted butter. Sprinkle cinnamon filling over the melted butter, covering all the dough. Roll the dough up like a jellyroll, starting at one of the rectangle’s long sides. Slice roll into 16 - 1½ inch rounds. Arrange them on 1 or 2 large buttered sheet pans. Leave about 1 inch of space between the rolls. Bake cinnamon rolls for about 20 minutes or until they are golden brown. While baking make the glaze by whisking together the powdered sugar, vanilla, and milk – a little milk if you like thick, frosting style glaze, more if you like a thinner glaze. Cover and set aside. Cool baked cinnamon rolls for 5 minutes and drizzle with glaze. They are delicious and contain less calories without the glaze. Serve hot. Yield: 16 servings.
Recipe provided by blog chefs
POSTED AT 12:00 AM
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Steve (May 5, 2011, 12:39 am)I made this for ten people.....doubled everything but the hashbrowns, which I put into a 9x13 pan. I baked it and then froze it until the night before serving it. Reheated it and it turned out just great! -
Roxy (April 6, 2011, 3:24 pm)Thanks Shelly! I need all the help I can get in the cooking department! Everything you've fed Bobby & I have always been delicious, so I'm excited about having new recipes to try! Missed seeing you last Wednesday night!