Overnight Cinnamon Rolls

If you would rather bake the cinnamon rolls right away, instead of leaving them in the refrigerator overnight, allow them to rise about 40 minutes in a warm place.  Bake in a preheated 350 oven and bake 20 minutes or until golden.

2 pkg fast-rise instant yeast
3/4 c. warm water (105-115 degrees)
2 Tbl. Sugar
2 c. Milk
8 Tbl. (1 stick) butter
4 eggs, beaten
1 tsp. Salt
1/2 c. Sugar
9 c. Bread flour, more for rolling out

For the filling:
1 c. Brown Sugar
1/2 c. White Sugar
3/4 c. Butter, at room temp
4 Tbl Cinnamon

For the frosting:
1/2 c. Butter, at room temp
12 oz. cream cheese, at room temp
2 1/2 c. Powdered Sugar
Splash of heavy cream
2 tsp vanilla



Stir yeast and sugar into warm water.  Let sit for 10-15 min while you prepare the milk.

Meanwhile, heat milk to just below boiling, stir in butter, allowing it to melt.  Allow mixture to cool to warm.

Stir the beaten eggs into the yeast mixture.  Pour the cooled milk mixture into the yeast mixture in a steady stream, whisking constantly.  Whisk in the remaining 1/2 cup of sugar and the salt.

Add half of the flour to the bowl, using a spoon to combine.  Add the remaining flour, and stir.  Then switch to dough hook and beat until dough is soft and springy, about 6 minutes.  The dough should be tacky and shouldn't coat your finger when you touch it.  If it is still too sticky, add a bit more flour


Place dough in a grease bowl, cover loosely and place in warm spot to rise for about an hour, or until doubled in size.

Punch the dough down and turn onto a floured surface.  Roll or press the dough to a rectangle, approx. 12 inches by 24 inches.

Spread butter evenly over dough.  Sprinkle sugars and cinnamon evenly over top.  Sprinkle raisens over top if desired.

Cut rectangle in half so there are two 12x12 inch squares.  Roll each square into a tight log and then cut it into 12 roll slices.  Place rolls into a buttered dish,  8 in a 9x13 pan or 6 in a 9 inch pie pan.  Cove the rolls loosely with Saran Wrap.  Refrigerate the rolls overnight, for 8-12 hours.

In the morning, take the pans out of the refrigerator and allow them to rise in a warm place  for 45
minute or so until puffed.

Bake in preheated 350 degree oven for about 20 minutes or until tops are golden and set.  Don't overbake.

Make frosting by beating powdered sugar, cream, vanilla until smooth and creamy.  Frost rolls while warm OR store rolls in frosted, then frost and reheat the rolls for a few minutes before serving.