Ingredients: |
Ingredients: 5-6 cups flour
2 packages active dry yeast (4 ½ tsp.) (SAF brand yeast is the best! – their instant yeast still produces bread products equivalent to active dry yeast).
½ c. sugar
1 ½ tsp. salt
½ cup margarine or butter, softened (not melted)
1 ½ cups hot water (approx. 120 degrees)
2 eggs
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½ c. cinnamon/sugar mixture
¼ cup margarine, softened
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Caramel:
1 c. margarine, melted
2/3 c. brown sugar
2 tbsp. corn syrup
Icing:
2 cups powdered sugar
2 tbsp. margarine
2 tbsp. milk
1 tsp. vanilla
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Directions: |
Directions:Day 1
1. Combine 2 cups flour, yeast, sugar, and salt in a large mixing bowl. Stir well to blend.
2. Add margarine. Stir.
3. Add hot water.
4. Beat with electric mixer on medium speed for 2 minutes.
5. Add eggs and 1 c. more of the flour
6. Beat with electric mixer at high speed for 1 minute.
7. On low speed, gradually stir in just enough of the remaining flour (about 2 cups) to make a soft dough which leaves the sides of the bowl.
8. Put dough hook on mixer and knead by machine for several minutes.
9. Turn out onto counter and knead by hand for a couple of minutes. Dough will be smooth and elastic when finished kneading.
10. Roll dough out to 18x10 rectangle.
11. Spread dough with softened ¼ c. margarine.
12. Sprinkle entire surface with cinnamon/sugar mixture.
13. Roll up tightly, beginning with longest side. Pinch edge to seal firmly. Stretch to make it even.
14. Using a string, cut dough into 18 one-inch pieces.
15. If making caramel rolls, mix together caramel ingredients. Place in bottom of sprayed pans (one 9x13 and one 8x8). Place cinnamon rolls, cut side down, on top of caramel mixture.
16. If making frosted rolls, spray pans and place cinnamon rolls in pan.
17. Cover with plastic wrap and refrigerate overnight.
Day 2
1. Warm oven to approximately 80 degrees. I preheat oven to lowest temperature possible, then shut it off and open door for awhile until a warm, cozy environment is created for the rolls. Shut the door and turn on the light. Put rolls in and let rise for approximately one hour.
2. Take rolls out of oven. Preheat to 350 degrees. Bake 15-20 minutes or until light brown.
3. If making caramel rolls, let sit for about one minute and then invert onto foil.
4. If making frosted rolls, combine frosting ingredients and spread over cooled rolls. |
This recipe for Overnight Cinnamon Rolls is from