Overnight Cinnamon Rolls

Ingredients

• 2 packages (1/4 ounce each) active dry yeast
• 1-1/2 cups warm water (110° to 115°)
• 2 large eggs, room temperature
• 1/2 cup butter, softened
• 1/2 cup sugar
• 2 teaspoons salt
• 5-3/4 to 6-1/4 cups all-purpose flour
• CINNAMON FILLING:
• 1 cup packed brown sugar
• 4 teaspoons ground cinnamon
• 1/2 cup softened butter
• GLAZE:
• 2 cups confectioners' sugar
• 1/4 cup half-and-half cream
• 2 teaspoons vanilla extract

Instructions

1. 1

   Make the dough: In a small bowl, dissolve yeast in warm water. In a large bowl or stand mixer, combine eggs, butter, sugar, salt, yeast mixture (once proofed) and 3 cups of flour. Beat the mixture on medium speed until fully combined and smooth. Stir in enough remaining flour to form a very soft dough. Editor's note:The dough will be sticky at this point. Do not knead. Cover and refrigerate it overnight.

2. 2

   Make filling: In a small bowl, mix together brown sugar and cinnamon. Turn out the chilled dough onto a floured surface and divide the dough in half. Roll one portion in an 18x12 inch rectangle and spread with 1/4 cup of butter to within 1/2 inch of edges. Sprinkle the rectangle with half of the brown sugar and cinnamon mixture.

3. 3

   Roll and repeat: Roll jelly-roll style, starting with a long side. Punch at the seam to seal, and then cut into 12 slices. Place each slice in a greased 13x9-in. baking pan, cut side down. Repeat these steps with the remaining dough and filling.

4. 4

   Rise and bake: Cover rolls with kitchen towels and let dough rise in a warm place until doubled, about one hour. Preheat oven to 375°F. Once the oven reaches the desired temperature, bake the rolls for 20 to 25 minutes or until lightly golden brown.

5. 5

   Make glaze: Meanwhile, in a small bowl mix confectioner's sugar, cream and vanilla and spread it over warm rolls and serve.