Overnight cinnamon rolls
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Overnight cinnamon rolls
  Cinnamon    Rolls  
Last updated 6/12/2012 12:43:16 AM. Recipe ID 2372. Report a problem with this recipe.
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      Title: Overnight cinnamon rolls
 Categories: Breads
      Yield: 12 Servings
 
MMMMM-----------------------FOR THE DOUGH----------------------------
      2 pk DRY YEAST
    1/2 c  WARM (105-115F.) WATER
      2 c  WARM MILK (SCALDED, COOLED)
    1/3 c  SUGAR
    1/3 c  VEGETABLE OIL
      3 ts BAKING POWDER
      2 ts SALT
      1 ea EGG
  7 1/2 c  FLOUR

MMMMM----------------------FOR THE FILLING---------------------------
    1/4 c  MARGARINE
    1/2 c  SUGAR
      4 ts CINNAMON

MMMMM----------------------FOR THE FROSTING---------------------------
      1 c  POWDERED SUGAR
      1 tb MILK
    1/2 ts VANILLA
 
  PREPARE DOUGH: DISSOLVE YEAST IN WARM WATER IN A LARGE BOWL. STIR IN
  MILK, SUGAR, OIL, BAKING POWDER, SALT, EGG, AND 3 CUPS FLOUR. BEAT
  UNTIL SMOOTH. STIR IN ENOUGH FLOUR TO MAKE DOUGH EASY TO HANDLE. TURN
  DOUGH ONTO A WELL FLOURED SURFACE AND KNEAD UNTIL SMOOTH AND ELASTIC,
  8 TO 10 MINUTES. PLACE IN A GREASED BOWL AND TURN TO COAT TOP. COVER
  AND LET RISE UNTIL DOUBLED IN SIZE, ABOUT 1 1/2 HOURS. PUNCH DOWN AND
  DIVIDE IN HALF. ROLL EACH HALF INTO A 12" X 10" RECTANGLE. SPREAD
  WITH HALF THE MARGARINE. COMBINE CINNAMON AND SUGAR AND SPRINKLE OVER
  THE MARGARINE. ROLL UP FROM LONG SIDE AND PINCH EDGES TO SEAL.
  STRETCH ROLL SLIGHTLY TO MAKE EVEN THICKNESS. REPEAT WITH OTHER HALF.
  CUT EACH ROLL INTO 12 SLICES. PLACE SLIGHTLY APART IN TWO GREASED 9"
  X 13" X 2" PANS. WRAP EACH PAN TIGHTLY WITH ALUMINUM FOIL.
  REFRIGERATE FOR AT LEAST 12 HOURS BUT NO MORE THAN 48 HOURS. PREHEAT
  OVEN TO 350 DEG F. REMOVE FOIL FROM PANS. BAKE UNTIL GOLDEN IN COLOR,
  35 TO 40 MINUTES. WHILE ROLL BAKE PREPARE FROSTING. COMBINE POWDERED
  SUGAR, MILK, AND VANILLA. BEAT UNTIL SMOOTH. FROST ROLLS WHILE STILL
  WARM.
 




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Recipe ID 2372 (Apr 03, 2005)

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