Overnight Cinnamon Rolls (ourbestbites)

By shelliec

Ingredients

• Dough:
• 1 T active dry yeast
• 1/2 C warm water (105 deg F)
• 4 1/2 C all-purpose flour (22 1/2 oz)
• 1 t kosher salt
• 4 large eggs
• 1/4 C sugar
• 1/2 C (1 stick) real butter at room temp
• Filling:
• 1/2 C (1 stick) real butter at room temp, divided
• 3/4 C packed brown sugar
• 1 T cinnamon
• Glaze:
• 1 C powdered sugar
• 2 T butter, melted
• 2 T milk or cream
• 1 t vanilla extract

Preparation

Step 1

In the bowl of a stand mixer, sprinkle the yeast over the water, allow to bloom for a few minutes, then whisk until smooth. Whisk in 1/2 C of the flour. Cover with plastic wrap and let stand in a warm spot for about 30 minutes.

Add the eggs, sugar, butter, salt, and remaining 4 cups flour to the yeast mixture. Fit the mixer with the dough hook and knead on medium speed until smooth 10 minutes. Add a bit more flour to reduce stickiness if needed.

Cover with plastic wrap, set in a warm spot and let rise until doubled, about 2 hours.

While dough is rising, prepare filling. Take 2 T of the stick of butter and set aside. Beat remaining butter, brown sugar, and cinnamon together until combined and slightly fluffy, about 1 minute. It will be rather thick.

Butter a 9×13 baking dish. Transfer the dough to a floured work surface. Roll out into a rectangle about 15×10 in. Spread filling onto dough. Use a spoon (or your fingers) to spread it out evenly and then roll up length-wise.

Cut the rolls with dental floss (makes 12) & place cut side up in baking dish. Melt the reserved 2 T butter and brush on top of rolls. Cover tightly with plastic wrap and place in the fridge overnight.

The next morning:
Remove from refrigerator and let rise until half again as high, about 1 hour.

While rising, mix glaze ingredients until combined.

BAKE 350° until golden brown, about 30 minutes.

Let cool in the pan for 15 minutes. Then spread the glaze over them and serve.