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Overnight Cinnamon Rolls


  • 2 pkgs. or 4 1/2 tsp active dry yeast
  • 1 1/2 cup warm water
  • 1/2 cup sugar
  • 2 eggs
  • 1/2 cup butter, softened
  • 2 tsp salt
  • 5 3/4 to 6 1/4 cups flour
  • Filling:
  • 1 cup brown sugar
  • 4 tsp cinnamon
  • 1/2 cup butter, softened
  • Icing:
  • 3 cups powdered sugar
  • 1/3 cup whipping cream
  • 1 tsp vanilla


  1. In a small bowl, combine the yeast with the warm water. The sprinkle about 1 Tbsp from the 1/2 cup of sugar over the mixture.
  2. In a large bowl combine the remaining amount of the sugar with the eggs, butter, salt and 3 cups of flour. Then add in the yeast mixture and remaining flour to form a smooth soft dough. Dough will be sticky. Spray a piece of plastic wrap with non stick cooking spray to cover the bowl of dough. Place dough in the refrigerator overnight.
  3. In the morning preheat oven to you lowest temperature (around 175 to 200 degrees). Once preheated turn off.
  4. Meanwhile in a bowl, combine the brown sugar and cinnamon for the filling. Set aside.
  5. Remove dough from the fridge and divide in half. Spray your work surface with non-stick cooking spray. Roll out the first half of the dough to a 18 x 12 inch rectangle. Spread 1/4 cup the butter over the dough with in 1/2 inch of the edges. Sprinkle half of the sugar mixture over the dough.
  6. Roll up the dough jelly roll style staring with the long side. Cut roll into 12 slices and place into a grease 9 x 13 inch baking dish.
  7. Repeat steps 5 and 6 with the remaining half of the dough.
  8. Cover each dish with a sheet of plastic wrap sprayed with non-stick cooking spray and place in the warm over and let rise until double in size for around 30 minutes.
  9. Remove from oven and preheat oven now to 375 degrees. Uncover rolls and bake at 375 degrees for 20-25 minutes until lightly browned.
  10. In a small bowl combine the icing ingredients together, It will be thick. Spread icing over warm rolls. Makes 2 dozen cinnamon rolls.
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