Overnight Cinnamon Rolls

On my first trip to California a few years ago to visit my bf...she spoiled me rotten and one of her many generous gifts was a cookbook, "Family Meals" by Maria Helm Sinskey. This has a lot of nice family meals and a few recipes I always go back to. I think my all time favorite has to be the overnight Cinnamon rolls. I have done a few variations to the original recipe and hope you try these soon! They do require some time in the morning to rise, but it is worth the wait!

In the bowl of a stand mixer sprinkle yeast over the water and allow to bloom for a few minutes, then whisk till smooth. Add in flour and cover with plastic wrap, place in a warm spot and let it stand for about 30 minutes.

Next add the eggs, sugar, salt, and remaining four cups of flour to the mixture and with the dough hook attachment on your mixer, knead on medium speed until smooth. Add the butter and continue to knead, adding a little flour to reduce the stickiness if needed and continue to knead for about 10-12 minutes. Cover with plastic wrap and allow to rise till it has doubled, about 2 hours. Transfer the dough to a floured surface and roll into a 15x10 inch rectangle. Mix softened butter with brown sugar and cinnamon and spread over the rolled dough.

Beginning on the long side, begin to roll dough and pinch seam together. Seam side down, cut into 12 rolls. Place in a greased 9x13 baking dish and spread melted butter over tops of rolls. Cover with plastic wrap and place in refrigerator overnight. The next morning remove and let rise again on the counter for about an hour. Place rolls in preheated oven and bake for about 30 minutes. While rolls are baking mix ingredients for the icing. Remove rolls from oven and let sit for about 10 minutes and then pour the glaze over the top of them..if you can wait that long that is! They are delicious!! I think I should work on sizing mine better, but in the end it really didn't matter too much!

Overnight Cinnamon Rolls

adapted from "Family Meals"

For the dough;

1 TBLS active dry yeast

1/2 cup warm water

4 1/2 cup all purpose flour

1 tsp kosher salt

4 large eggs

1/4 cup sugar

1/2 cup butter, room temperature

In the bowl of a stand mixer sprinkle yeast over the water and allow to bloom for a few minutes, then whisk till smooth. Add in flour and cover with plastic wrap, place in a warm spot and let it stand for about 30 minutes.

Next add the eggs, sugar, salt, and remaining four cups of flour to the mixture and with the dough hook attachment on your mixer, knead on medium speed until smooth. Add the butter and continue to knead, adding a little flour to reduce the stickiness if needed and continue to knead for about 10-12 minutes. Cover with plastic wrap and allow to rise till it has doubled, about 2 hours.

Filling;

1/2 cup butter, divided

3/4 cup packed brown sugar

1 TBLS cinnamon

Remove 2 TBLS of butter and set aside. Mix remaining butter with brown sugar and cinnamon. Transfer the dough to a floured surface and roll into a 15x10 inch rectangle. Spread mixture over dough, using your fingers if necessary. Beginning on the long side, roll and press the seam to seal. Cut dough into 12 rolls and place in a buttered 9x13 inch pan. With the butter that was set aside, melt and spread over the top of the rolls. Cover with plastic wrap and place in refrigerator overnight. The next morning remove and allow to rise on the counter for about an hour. Bake at 350 degrees for 30 minutes.

Icing

1 Cup powdered sugar

2 TBLS butter, melted

2 TBLS milk

1 tsp vanilla extract

Mix and pour over rolls. Enjoy!