Re: cinamon rolls you refrig overnight & cook fresh the next morn

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: : : I'm looking for a cinamon roll recipe you refrigerate overnite and cook fresh the next morning. one of the girls i work with said her mom always made them but she can't find the recipe. I would like to make them for her before i leave this job. thanks cindy : : Overnight Cinnamon Rolls : : : : Ingredients : : 1 cup milk : : 1/3 cup butter : : 1 (.25 ounce) package active dry yeast : : 1/2 cup white sugar : : 4 1/2 cups all-purpose flour : : 1 teaspoon salt : : 3 eggs : : 3/4 cup brown sugar : : 1 tablespoon ground cinnamon (for filling) : : 1/2 cup raisins (for filling) : : 1 1/4 cups sifted confectioners' sugar : : 1 teaspoon light corn syrup : : 1/2 teaspoon vanilla extract (for glaze) : : 2 tablespoons half-and-half cream (for glaze) : : : : Directions : : 1 Heat the milk in a small saucepan until it bubbles, then remove from heat. Add the butter and stir until melted; let cool until lukewarm. : : 2 In a large mixing bowl, dissolve the yeast in the milk mixture. Add the sugar, 3 cups of flour, salt and eggs; stir well to combine. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and supple, about 8 minutes. : : 3 Lightly oil a large mixing, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour. : : 4 Deflate the dough and turn it out onto a lightly floured surface and roll into a 10x 14 inch rectangle. Lightly brush the far edge with water. In a small bowl combine the cinnamon and 3/4 cup sugar and sprinkle over the rectangles. Then sprinkle the raisins and chopped nuts over the dough. Roll up the dough into a log and seal the seam. : : 5 Cut the dough into 12 egual pieces; place the pieces in a greased 8x8 inch baking pan. Cover with plastic wrap and place in the refrigerator to rise overnight. : : 6 The next morning, preheat oven to 375 degrees F (190 degrees C). Take the rolls out of the refrigerator and let stand at room temperature for 30 minutes. : : 7 Bake the rolls for 25 to 30 minutes or until golden. Meanwhile, combine the corn syrup with the vanilla in a small bowl. Whisk in the powdered sugar and enough cream to make a thick glaze; set aside. Drizzle the glaze over the rolls and serve warm. : : : : : : Makes 12 rolls : :

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