PT180M 12 servings 1 tablespoon active dry yeast 1/2  cup of water (tepid to touch) 4 1/2 cups all-purpose flour 1 teaspoon salt 4 large eggs 1/4 cup sugar 1/2 cup unsalted butter room temperature

Overnight Cinnamon Rolls

Ooey gooey goodness awaits with these overnight cinnamon rolls. Nothing beets homemade cinnamon rolls freshly baked on a Saturday morning. Making them a favorite of kids and adults alike. Cinnamon rolls bring memories of days gone by when you had a grandma that baked these gooey rolls for you on the holidays. The dough is moist, flaky, filled with cinnamon and brown sugar and topped with a vanilla icing just waiting to be devoured.

Overnight Cinnamon Rolls

1 tablespoon active dry yeast

1/2  cup of water (tepid to touch)

4 1/2 cups all-purpose flour

1 teaspoon salt

4 large eggs

1/4 cup sugar

1/2 cup unsalted butter room temperature

Filling:

1/2 cup of butter, room temperature

3/4 cup packed brown sugar

1 tablespoon cinnamon or to taste. I add 2 tablespoons because I like the cinnamony taste.

Glaze:

1 cup powdered sugar

3 tablespoons butter, melted

2 tablespoons milk

1 teaspoon vanilla extract

In a stand mixer, sprinkle the yeast over the 1/2 cup tepid water, allow to bloom and whisk until smooth. Whisk in 1/2 cup all-purpose flour. Cover with plastic wrap and let stand in a warm spot for 30 minutes.

Add the eggs, sugar, butter, salt and remaining 4 cups of flour and yeast mixture. Fit the mixer with a dough hook and knead on medium speed until smooth 10-12 minutes. Add a bit more flour to reduce stickiness if needed.

Cover with plastic wrap, set in a warm area and let rise until doubled, approximately 2 hours.

While the dough rises make the glaze. Take 2 tablespoons butter and set aside. Mix the brown sugar, and cinnamon together. Take remaining butter and mix until smooth and easy to spread.

Butter a 9x13 baking dish.

Transfer raised dough to a work surface. Roll out into a rectangle about 15x10 inches. Spread the butter onto the dough. Use a spoon or fingers to distribute the sugar and cinnamon mixture over the butter evenly. Roll up length-wise into a log. Score the roll so yu know you're going to cut evenly. Cut 12 rolls and place into the butter dish, leaving a small amount of room between them. Melt the reserved 2 tablespoons of butter and brush the top of the rolls. Cover tightly with plastic wrap and place in refrigerator overnight.

The next morning, remove from refrigerator and let rise until half again as high, about 1 to 2 hours.

Preheat oven to 350 degrees. Bake the rolls for 30 to 40 minutes until the internal temperature of the middle rolls reaches 190 degrees.

While rolls are rising mix the glaze ingredients until combined.

Let the rolls cool in the pan for 15 minutes before glazing.

Enjoy!