"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Overnight Cinnamon Rolls Recipe

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This recipe for Overnight Cinnamon Rolls, by , is from My Miscellaneous Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Sheila Chadwick


2 pkgs. (4½ tsp.) active yeast
1½ cups warm water (110º-115º)
2 large eggs, room temperature
½ cup butter, softened
½ cup sugar
2 tsp. salt
5¾ to 6¼ cups bread flour

Cinnamon Filling:
1 cup packed brown sugar
4 tsp. ground cinnamon
½ cup softened butter, divided

2 cups confectioners’ sugar
¼ cup half-and-half cream
2 tsp. vanilla extract

In a small bowl, dissolve yeast in warm water. In a large bowl, combine eggs, butter, sugar and salt into the yeast mixture and 3 cups of flour; beat on medium speed until smooth. Stir in enough remaining flour to form a very soft dough (dough will be sticky). Do not knead. Cover; refrigerate overnight. In a small bowl, mix brown sugar and cinnamon. Turn dough onto a floured surface; divide dough in half. Roll 1 portion into an 8x12-inch rectangle. Spread with ¼ cup butter to within a ½-inch of edges; sprinkle evenly with half of the brown sugar mixture. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 12 slices. Place in a greased 13x9-inch baking pan, cut side down. Repeat with remaining dough and filling. cover with a kitchen towels; let rise in a warm place until doubled, about 1 hour. Preheat oven to 375º. Bake 20-25 minutes or until lightly browned. In a small bowl mix confectioners; sugar, cream and vanilla; spread over warm rolls.




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