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My review
Overnight Cinnamon Rolls I
25
DENDES5238
"Make the night before, rolls rise in the fridge overnight and bake the next morning. Easy and delicious. Enjoy!"
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Ingredients
2 h servings 388Original recipe yields 12 servings (12 rolls)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Heat the milk in a small saucepan until it bubbles, then remove from heat. Add the butter and stir until melted; let cool until lukewarm.
- In a large mixing bowl, dissolve the yeast in the milk mixture. Add the sugar, 3 cups of flour, salt and eggs; stir well to combine. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and supple, about 8 minutes.
- Lightly oil a large mixing bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
- Deflate the dough and turn it out onto a lightly floured surface and roll into a 10x 14 inch rectangle. Lightly brush the far edge with water. In a small bowl combine the cinnamon and 3/4 cup brown sugar and sprinkle over the rectangles. Then sprinkle the raisins and chopped nuts over the dough. Roll up the dough into a log and seal the seam.
- Cut the dough into 12 equal pieces; place the pieces in a greased 9x13 inch baking pan, or 12 inch deep dish pizza pan. Cover with plastic wrap and place in the refrigerator to rise overnight.
- The next morning, preheat oven to 375 degrees F (190 degrees C). Take the rolls out of the refrigerator and let stand at room temperature for 30 minutes.
- Bake the rolls for 25 to 30 minutes or until golden. Meanwhile, combine the corn syrup with the vanilla in a small bowl. Whisk in the powdered sugar and enough cream to make a thick glaze; set aside. Drizzle the glaze over the rolls and serve warm.
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Footnotes
- Tip
- Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews
Read all reviews 333423 Ratings
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Most helpful positive review
9/2/2004
I have made these twice and so far I think it would be safe to say that they are nothing short of wonderful! I do have a few modifications of my own. I made the dough in my bread machine on...
Most helpful critical review
12/11/2011
I made this one to spec to be fair and found a number of serious problems: 1. The dough comes out extremely dense for a cinnamon roll - I even cut back by almost a full 1/2 cup and, while the r...
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9/2/2004
I have made these twice and so far I think it would be safe to say that they are nothing short of wonderful! I do have a few modifications of my own. I made the dough in my bread machine on...
4/21/2005
to avoid flattening the rolls when cutting, use a length of thread, place under the roll where you want to cut it holding the ends. Tie a knot... easy as pie.
4/17/2005
Very good recipe-the dough is easy to work with and they raised very nicely.I save my tuna fish cans and use them as pans instead of a muffin tin.They form perfectly shaped rolls every time. My ...
2/15/2003
Wonderful, charming comfort food, and easier than I thought it would be to cook. I particularly enjoyed checking on them in the morning and seeing how plump and delicious-smelling they had beco...
1/12/2011
i made this recipe twice. first time i followed the directions to the letter(following the advise to use cream cheese frosting). it was ok but the second time i made some changes. i added an ext...
1/17/2001
I doubled the amount of cinammon and thought that a little less brown sugar in the filling would still have been plenty. The recipe calls for one 9x9 pan but two are required. Some tasters won...
5/17/2000
This is excellent for "prepare ahead cinnamon rolls! Easy to prepare, and best of all, it's done the night before! A keeper!
11/27/2005
Like some others, I did find the dough a little goopy, but I added a bit more flour at a time and kneaded it the whole 8 minutes advised and it was smooth and supple by then. I did add about 1 ...
9/13/2008
Outstanding!! This is a GREAT recipe. It was about 87 percent humidity when i made the dough and had my doubts as to whether it would rise properly but it did and they baked up gorgeous and c...