Biscuits, Cakes & Cupcakes, Pancakes & Waffles, Quick Bread

Overnight Cinnamon Rolls

overnight-cinnamon-rolls-lr

Prep Time: 02 Hours 30 Minutes

Total Time: 3 Hours 5 Minutes

overnight-cinnamon-rolls-lr

Ingredients

  • 2 packets active dry yeast
  • 1/2 C. warm water
  • 2 C. lukewarm milk (scalded, then cooled)
  • 1/3 C. granulated sugar
  • 1/3 C. Crisco® Pure Vegetable Oil
  • 3 tsp. Clabber Girl® Baking Powder
  • 2 tsp. salt
  • 1 egg
  • 6 1/2 to 7 1/2 C. unbleached white flour
  • 4 Tbsp. margarine or butter, softened
  • 1/2 C. granulated sugar
  • 1 Tbsp. plus 1 tsp. Spice Islands® Ground Saigon Cinnamon
  • 2/3 C. walnuts or pecans, chopped

For Frosting:

  • 1 C. powdered sugar
  • 1 Tbsp. milk
  • 1/2 tsp. Spice Islands® Pure Vanilla Extract

Directions

    1. Preheat the oven to 350° F.
    2. In a large bowl, dissolve yeast in warm water. Stir in milk, 1/3 C. sugar, vegetable oil, baking powder, salt, egg and 2 to 3 cups of the flour. Beat with mixer until smooth. By hand, mix in enough of the remaining flour to make the dough easy to handle. Turn dough onto well-floured surface; knead until smooth and elastic, about 10 minutes. Place in a greased bowl; turn greased side up. Cover, let rise in a warm place until double, about 1 1/2 hours (dough is ready if indentation remains when touched).
    3. Grease two 13x9x2-inch baking pans; set aside. Punch down dough; divide in half. Cover and let rest 10 minutes. Roll one half of the dough into a 12×10-inch rectangle. Spread with 2 Tbsp. of the butter. Mix 1/2 C. sugar and the cinnamon. Sprinkle half of the cinnamon-sugar mixture over the rectangle. Sprinkle with half of the chopped nuts, if desired. Roll up, beginning at the 12-inch side. Pinch edge of the dough into the roll to seal. Stretch the roll to make it even.
    4. Cut the roll into twelve 1-inch slices. Place slightly apart in one of the baking pans. Wrap the pan tightly with heavy-duty aluminum foil. Let rise in warm place until double, about 30 minutes. Repeat with the remaining dough. Let rolls rise on countertop for 1/2 hour before refrigerating. Refrigerate 12 hours, but no longer than 48 hours. Next morning take rolls from refrigerator and let sit for about 1/2 hour before baking.
    5. To make Frosting, mix powdered sugar, milk and vanilla until smooth and of spreading consistency. Frosts 1 pan of rolls.
    6. Remove foil from pans. Bake for 30 to 35 minutes or until golden. Frost with powdered sugar frosting while warm.
    7. Makes 2 dozen rolls.

Overnight Cinnamon Rolls

overnight-cinnamon-rolls-lr

Prep Time: 02 Hours 30 Minutes

Total Time: 3 Hours 5 Minutes

Ingredients

  • 2 packets active dry yeast
  • 1/2 C. warm water
  • 2 C. lukewarm milk (scalded, then cooled)
  • 1/3 C. granulated sugar
  • 1/3 C. Crisco® Pure Vegetable Oil
  • 3 tsp. Clabber Girl® Baking Powder
  • 2 tsp. salt
  • 1 egg
  • 6 1/2 to 7 1/2 C. unbleached white flour
  • 4 Tbsp. margarine or butter, softened
  • 1/2 C. granulated sugar
  • 1 Tbsp. plus 1 tsp. Spice Islands® Ground Saigon Cinnamon
  • 2/3 C. walnuts or pecans, chopped

For Frosting:

  • 1 C. powdered sugar
  • 1 Tbsp. milk
  • 1/2 tsp. Spice Islands® Pure Vanilla Extract

Directions

    1. Preheat the oven to 350° F.
    2. In a large bowl, dissolve yeast in warm water. Stir in milk, 1/3 C. sugar, vegetable oil, baking powder, salt, egg and 2 to 3 cups of the flour. Beat with mixer until smooth. By hand, mix in enough of the remaining flour to make the dough easy to handle. Turn dough onto well-floured surface; knead until smooth and elastic, about 10 minutes. Place in a greased bowl; turn greased side up. Cover, let rise in a warm place until double, about 1 1/2 hours (dough is ready if indentation remains when touched).
    3. Grease two 13x9x2-inch baking pans; set aside. Punch down dough; divide in half. Cover and let rest 10 minutes. Roll one half of the dough into a 12×10-inch rectangle. Spread with 2 Tbsp. of the butter. Mix 1/2 C. sugar and the cinnamon. Sprinkle half of the cinnamon-sugar mixture over the rectangle. Sprinkle with half of the chopped nuts, if desired. Roll up, beginning at the 12-inch side. Pinch edge of the dough into the roll to seal. Stretch the roll to make it even.
    4. Cut the roll into twelve 1-inch slices. Place slightly apart in one of the baking pans. Wrap the pan tightly with heavy-duty aluminum foil. Let rise in warm place until double, about 30 minutes. Repeat with the remaining dough. Let rolls rise on countertop for 1/2 hour before refrigerating. Refrigerate 12 hours, but no longer than 48 hours. Next morning take rolls from refrigerator and let sit for about 1/2 hour before baking.
    5. To make Frosting, mix powdered sugar, milk and vanilla until smooth and of spreading consistency. Frosts 1 pan of rolls.
    6. Remove foil from pans. Bake for 30 to 35 minutes or until golden. Frost with powdered sugar frosting while warm.
    7. Makes 2 dozen rolls.

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