Overnight Cinnamon Rolls Recipe

Dough:

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

Filling:

1 1/3 cups brown sugar

3 tablespoons ground cinnamon

3 tablespoons all purpose flour

7 tablespoons unsalted butter, room temperature

Glaze:

2 cups powdered sugar

1/4 cup unsalted butter, melted

2 tablespoons milk

1 teaspoon vanilla extract

1/8 teaspoon salt

Directions:

1. Heat the milk in a small saucepan until it reaches a very soft boil and then immediately remove from heat.

2. Stir in butter until melted and let cool.

3. In a large mixing bowl, combine half of your flour, all the yeast, sugar and salt; mix well.

4. Add eggs and the milk mixture; beat well.

5. Add the remaining flour, half a cup at a time, stirring well after each addition.

6. When the dough has just pulled together, turn it out onto a lightly floured surface and knead until smooth, adding more flour as needed.

7. Cover the dough and let rest for 10 minutes.

8. In the meanwhile, prepare the filling by mixing all filling ingredients in a bowl.

9. Roll out dough into a 9×12 inch rectangle. Spread dough evenly with filling mixture. Roll up dough from the long end and pinch seam to seal.

10. Cut into 12 equal size rolls and place cut side up in a 9×12″ baking pan.

11. Cover and refrigerate overnight.

12. The next morning, remove cinnamon rolls from refrigerator and let sit on the counter for about 30 minutes to take the chill off.

13. Preheat oven to 375F.

14. Bake for 20 minutes, or until browned.

15. Prepare glaze by whisking together glaze ingredients.

16. Remove rolls from oven, and pour glaze over hot cinnamon rolls. Serve warm.