A yummy recipe to share.

For the last couple days I've really been wanting some cinnamon rolls.  While I love the thought of having warm rolls for breakfast getting up at 4am to make them wasn't something I loved the thought of doing.  I found this recipe for overnight cinnamon rolls so I decided to try them.  They were very easy to put together and very yummy (not to mention how nice the house smelled this morning as they were baking).  Next time I will cut the recipe in half because this makes 24 rolls (the recipe didn't say how many it would make).  At least we have cinnamon rolls for awhile :)

Overnight Cinnamon Rolls:*

Dough:

1/4 Cup warm water

1 tsp sugar

1 pkg dry yeast (or 2 1/4 tsp)

2 cups warm milk

3/4 cup sugar

1/2 cup oil (I used olive oil)

1 1/2 tsp salt

6-7 cups flour

Filling:

1/4 cup sugar

1/2 cup brown sugar

1-2 TB cinnamon

Softened butter

Pecans and/or raisins (optional)

Icing: (if desired)

1 cup powdered sugar

1 TB cinnamon

3-4 TB milk (or until desired consistency)

1 tsp vanilla

Mix the first 3 ingredients, let stand until yeast is dissolved.  Add the remaining dough ingredients and mix well.  Turn out onto a lightly floured surface and knead until dough is smooth and no longer sticky.  Place in greased bowl and cover.  Let rest 3-4 hours.  Roll out dough into a large rectangle.  Spread generously with softened butter.  Mix sugar, brown sugar and cinnamon.  Sprinkle heavily over butter.  If using chopped pecans or raisins sprinkle these over sugars.  Roll up the rectangle starting from the short end seal edge.  cut into 1-inch slices and place into ungreased 9X13 pans.  Cover, put in refrigerator to rise over night.  

The next morning take out of refrigerator.  Preheat oven to 350 degrees.  Uncover rolls and bake for 20-25 minutes.  Cool Slightly.  Drizzle with icing.  Yield: 24

* you will want to start these early in the evening as they do need to rise 3-4 hrs before shaping and putting into the fridge.