Overnight Cinnamon Rolls
- 1 tablespoon active dry yeast
- 1/2 cup of warm water
- 4 1/2 cups of all-purpose flour
- 4 large eggs
- 1/4 cup sugar
- 1 1/4 cup or 2.25 sticks of salted butter, softened
- 3/4 cup brown sugar, packed
- 2 tablespoons of cinnamon
- 4 ounces of cream cheese, softened
- 1 1/2 cups of confectioners sugar
- 1/2 teaspoon vanilla
- 1-2 tablespoons of milk
How to make:
Using a stand mixer (if you have one–if not then a large mixing bowl), combine warm water and yeast. Then add in only a half cup of the flour. Cover with plastic wrap and let stand in a warm place for about thirty minutes.
Next, add in the eggs, sugar, 1/2 cup of softened butter, salt, and remaining four cups of flour. Knead on medium speed, or by hand until smooth. Add more flour as needed to reduce the stickiness.
Turn the dough out onto a floured surface. Continue to knead if not completely smooth. In a greased bowl, place the dough, cover with plastic wrap or a towel, return it to the warm place, and let sit until it has doubled in size. Roughly 1.5 – 2 hours.
Once ready, put the dough back on the floured surface and roll out to a 12-inch by 18-inch rectangle. Melt 1/2 butter and brush over the entire surface of the dough. Mix together brown sugar and cinnamon and spread on top of the melted butter.
Roll up the dough. Using a very sharp knife or dental floss, slice the roll in half, then into quarters, and continue slicing until you have 12 equal size pieces. Place the rolls flat side down into a buttered 9 x 13 baking dish. Cover with plastic wrap and let it refrigerate overnight.
In the morning, remove and place on the counter for an hour to return to room temperature. Rolls will rise.
Preheat oven to 350 degrees. Bake for 30 minutes or until tops have browned.
To make the glaze, whip together cream cheese and butter until light and fluffy. Add confectioners sugar, vanilla, and just enough milk to make the mixture a glaze.
Once the rolls have cooled slightly, glaze and serve.