Ingredients
Scale
- 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
Instructions
- 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.
- 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.
- In the morning preheat oven to you lowest temperature (around 175 to 200 degrees). Once preheated turn off.
- Meanwhile in a bowl, combine the brown sugar and cinnamon for the filling. Set aside.
- 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.
- 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.
- Repeat steps 5 and 6 with the remaining half of the dough.
- 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.
- Remove from oven and preheat oven now to 375 degrees. Uncover rolls and bake at 375 degrees for 20-25 minutes until lightly browned.
- In a small bowl combine the icing ingredients together, It will be thick. Spread icing over warm rolls. Makes 2 dozen cinnamon rolls.
