Overnight Cinnamon Rolls

Dough
1 tablespoon quick active dry yeast
1/2 cup warm water
4 1/2 cups all-purpose flour
1 teaspoon kosher salt
4 large eggs
1/4 cup sugar
1/2 cup real butter at room temp

Filling
1/2 cup real butter at room temp
3/4 cup packed brown sugar
1 tablespoon cinnamon

Glaze
1 cup powdered sugar
2 tablespoon butter, melted
2 tablespoons milk or cream
1 teaspoon vanilla extract

Mix the eggs, sugar, butter and water in a stand mixer. Add flour and yeast. Fit the mixer with the 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 spot and let rise until doubled, about 2 hours.
While dough is rising, prepare filling. Take 2 T of the stick of butter and set aside. Beat remaining butter, brown sugar, and cinnamon together until combined and slightly fluffy, about 1 minute.


Butter a 9x13 baking dish. Transfer the dough to a floured work surface. Roll out into a rectangle about 15x10 in. Spread filling onto dough and roll up length-wise.


Use string or dental floss to score and cut the dough into rolls. You can make 12 small rolls, 10 medium ones, or 8 large. Place cut side up in baking dish. Melt the reserved 2 T butter and brush on top of rolls. Cover tightly with plastic wrap and place in the fridge overnight.

The next morning remove from refrigerator and let rise until half again as high, about 1 hour. While rising mix glaze ingredients until combined. Preheat the oven to 350. Bake until golden brown, about 30 minutes. Let cool in the pan for 15 minutes. Spread the glaze over warm rolls and serve.

recipe from www.ourbestbites.com