Overnight Cinnamon Rolls, from the Kijabe Cookbook
Want fresh, hot cinnamon rolls for Christmas morning, but don’t want to wake up at 5am to start them? This is a great alternative.
2 cups warm water
2 T. yeast
2 tsp. sugar
1/2 cup sugar
2 tsp. salt
1/4 cup oil
6-7 cups all-purpose flour
Cinnamon Sugar mixture: 1 cup sugar + 1 T. cinnamon
Glaze: 1/2 cup butter + 1 cup brown sugar + 1/4 cup light corn syrup
Melt glaze ingredients together, bring to a boil. Pour in two 9 x 13 pans.
Combine warm water, yeast and sugar. Let stand for 15 minutes in a draft free warm place till slightly bubbling…
Add 1/2 cup sugar, salt, oil, egg and flour. Blend altogether in a Kitchen Aid Mixer with a dough hook. Add more flour if needed.
Divide dough into two pieces. Roll each out into a rectangle of approx. 10 x 15″…
Brush each with melted butter. Sprinkle 2/3 – 1 cup cinnamon sugar mixture on top.
Roll up and cut each rectangle into 15 rolls. Place rolls on top of glaze.
Put in refrigerator overnight (covered).
Bake the next morning at 350 F for approx. 30 minutes. If using two racks, switch pans at the 15 minute mark to ensure even baking.
When golden brown, remove from oven and flip onto a cookie sheet.
Modification: you can add chopped Pecans to cinnamon sugar mixture if desired.