FOR THE DOUGH
2 package dry yeast
1/2 cup warm (105-115f.) water
2 cup warm milk (scalded, cooled)
1/3 cup sugar
1/3 cup vegetable oil
3 tsp baking powder
2 tsp salt
1 each egg
7 1/2 cup flour
FOR THE FILLING
1/4 cup margarine
1/2 cup sugar
4 tsp cinnamon
FOR THE FROSTING
1 cup powdered sugar
1 tbsp milk
1/2 tsp vanilla
A Recipe for
Overnight Cinnamon Rolls
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| Elsie de Wolfe (Lady Mendl) |
This Recipe for Overnight Cinnamon Rolls is one of thousands in the Recipes-to-go Bread Cookbook.
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This is a recipe for Overnight Cinnamon Rolls from the recipe cookbook of Recipes-to-go (Bread)
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PREPARE DOUGH: DISSOLVE YEAST IN WARM WATER IN A LARGE BOWL. STIR IN
MILK, SUGAR, OIL, BAKING POWDER, SALT, EGG, AND 3 CUPS FLOUR. BEAT
UNTIL SMOOTH. STIR IN ENOUGH FLOUR TO MAKE DOUGH EASY TO HANDLE. TURN
DOUGH ONTO A WELL FLOURED SURFACE AND KNEAD UNTIL SMOOTH AND ELASTIC,
8 TO 10 MINUTES. PLACE IN A GREASED BOWL AND TURN TO COAT TOP. COVER
AND LET RISE UNTIL DOUBLED IN SIZE, ABOUT 1 1/2 HOURS. PUNCH DOWN AND
DIVIDE IN HALF. ROLL EACH HALF INTO A 12" X 10" RECTANGLE. SPREAD
WITH HALF THE MARGARINE. COMBINE CINNAMON AND SUGAR AND SPRINKLE OVER
THE MARGARINE. ROLL UP FROM LONG SIDE AND PINCH EDGES TO SEAL.
STRETCH ROLL SLIGHTLY TO MAKE EVEN THICKNESS. REPEAT WITH OTHER HALF.
CUT EACH ROLL INTO 12 SLICES. PLACE SLIGHTLY APART IN TWO GREASED 9"
X 13" X 2" PANS. WRAP EACH PAN TIGHTLY WITH ALUMINUM FOIL.
REFRIGERATE FOR AT LEAST 12 HOURS BUT NO MORE THAN 48 HOURS. PREHEAT
OVEN TO 350 DEG F. REMOVE FOIL FROM PANS. BAKE UNTIL GOLDEN IN COLOR,
35 TO 40 MINUTES. WHILE ROLL BAKE PREPARE FROSTING. COMBINE POWDERED
SUGAR, MILK, AND VANILLA. BEAT UNTIL SMOOTH. FROST ROLLS WHILE STILL
WARM.
Serves: 12
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