Saturday, January 16, 2010

Overnight Cinnamon Rolls

2 packages active dry yeast in
1/2 cup warm water (105 to 115 degrees)

Stir in:
2 cups lukewarm milk (scalded then cooled)
1/3 cup sugar
1/3 cup butter
3 teaspoons baking powder
2 teaspoons salt
1 egg
3 cups flour

Beat until smooth, then mix in:
3 1/2 to 4 1/2 cups additional flour, enough to make dough easy to handle.

Turn out onto well-floured surface, knead until smooth & elastic, 8 to 10 min. Place in greased bowl, turn greased side up, cover, let rise un warm place until double, about 1 1/2 hours (dough is ready if indentation remains when touched).

Punch down dough, divide in half, roll each half into 12 x 10 inch rectangle. Spread each half with 2 tablespoons soft butter or margarine, then sprinkle each half with 1/4 cup sugar mixed with 2 teaspoons cinnamon. Roll up from 12 inch side, pinch edge firmly to seal, cut each roll into 12 slices, place slightly apart in 2 greased pans, 13 x 9 x 2 inches. Cover tightly with aluminum foil, refrigerate at least 12 hours but no longer than 48 hours.

Heat oven to 350, remove foil, bake until golden, 30 to 35 min. Frost each pan with: 1 cup powdered sugar, 1 tablespoon milk, & 1/2 teaspoon vanilla, mixed until smooth. Makes 2 pans of 12 rolls each, or 24 rolls total.

To bake immediately, do not wrap. Let rise in warm place until double, about 30 min, then bake as directed.

The original recipe called for vegetable oil or shortening in the dough, but I use butter; I heat up the milk in the microwave in a large Pyrex measure & then drop in the butter, which melts & cools down the milk.

by: Ann

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