Overnight Cinnamon Rolls

By d_s1

Ingredients

• 2 packages active dry yeast
• 1/2 cup warm water (105’ to 115’)
• 2 cups lukewarm milk (scalded then cooled)
• 1/3 cup granulated sugar
• 1/3 cup vegetable oil or shortening
• 3 teaspoons baking powder
• 2 teaspoons salt
• 1 egg
• 6 1/2 to 7 1/2 cups all-purpose flour
• 4 tablespoons margarine or butter, softened
• 1/2 cup granulated sugar
• 1 tablespoon plus 1 teaspoon ground cinnamon
• 1/2 cup powdered sugar
• 1 tablespoon milk
• 1/2 teaspoon vanilla

Preparation

Step 1

Dissolve yeast in warm water in large bowl. Stir in 2 cups lukewarm milk, 1/3 cup granulated sugar, the oil, baking powder, salt, egg and 3 cups of flour. Beat until smooth. Mix in enough remaining flour to make dough easy to handle.

Turn dough onto well-floured surface; knead until smooth and elastic, 8 to 10 minutes. Place in greased bowl; turn greased side up. Cover; let rise in warm place until double, about 1 ½ hours. (Dough is ready if indentation remains when touched.)

Punch down dough; divide in half. Roll 1 half into rectangle, 12 x 10 inches. Spread with 2 tablespoons margarine. Mix ½ cup granulated sugar and cinnamon; sprinkle half of sugar mixture over rectangle. Roll up, beginning at long side. Pinch edge firmly to seal. Stretch roll to make even. Cut roll into twelve 1-inch slices.

Place slightly apart in greased rectangular pan, 13 x 9 x 2 inches. Wrap pan tightly with heavy-duty aluminum foil. Repeat with remaining dough. Refrigerate at least 12 hours but no longer than 48 hours. (To bake immediately, do not wrap. Let rise in warm place until double, about 30 minutes. Bake as directed below.)

Heat oven to 350’. Remove foil from pans. Bake until golden, 30 to 35 minutes. Mix powdered sugar, 1 tablespoon milk and the vanilla until smooth. Spread over rolls while warm (frosts 1 pan rolls). 2 dozen rolls.