Overnight cinnamon rolls are a type of cinnamon roll that is made the night before and then left to rise in the refrigerator overnight. These rolls are usually made with a dough that is enriched with eggs and butter, which helps to give them a rich and fluffy texture. After the dough has been rolled out and filled with a cinnamon sugar filling, it is then rolled up and cut into individual rolls. The rolls are then placed on a baking sheet, covered, and left in the fridge overnight. In the morning, the rolls are baked until they are golden brown and then served with a cream cheese frosting.
FOR THE FILLING1/4 cMARGARINE4 ts CINNAMON1/2 cSUGARFOR THE FROSTING1 cPOWDERED SUGAR1/2 ts VANILLA1 tb MILK 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 WELLFLOURED SURFACE AND KNEAD UNTIL SMOOTH AND ELASTIC, 8 TO 10 MINUTES.
PLACEIN A GREASED BOWL AND TURN TO COAT TOP.
COVER AND LET RISE UNTIL DOUBLEDIN SIZE, ABOUT 1 1/2 HOURS.
PUNCH DOWN AND DIVIDE IN HALF.
ROLL EACH HALFINTO A 12 X 10 RECTANGLE.
SPREAD WITH HALF THE MARGARINE.
COMBINECINNAMON AND SUGAR AND SPRINKLE OVER THE MARGARINE.
ROLL UP FROM LONG SIDEAND PINCH EDGES TO SEAL.
STRETCH ROLL SLIGHTLY TO MAKE EVEN THICKNESS.
REPEAT WITH OTHER HALF.
CUT EACH ROLL INTO 12 SLICES.
PLACE SLIGHTLY APARTIN TWO GREASED 9 X 13 X 2 PANS.
WRAP EACH PAN TIGHTLY WITH ALUMINUMFOIL.
REFRIGERATE FOR AT LEAST 12 HOURS BUT NO MORE THAN 48 HOURS.
PREHEATOVEN TO 350 DEG F.
REMOVE FOIL FROM PANS.
BAKE UNTIL GOLDEN IN COLOR, 35TO 40 MINUTES.
WHILE ROLL BAKE PREPARE FROSTING.
COMBINE POWDERED SUGAR,MILK, AND VANILLA.
BEAT UNTIL SMOOTH.
FROST ROLLS WHILE STILL WARM.
Ingredients
Directions
FOR THE FILLING1/4 cMARGARINE4 ts CINNAMON1/2 cSUGARFOR THE FROSTING1 cPOWDERED SUGAR1/2 ts VANILLA1 tb MILK 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 WELLFLOURED SURFACE AND KNEAD UNTIL SMOOTH AND ELASTIC, 8 TO 10 MINUTES.
PLACEIN A GREASED BOWL AND TURN TO COAT TOP.
COVER AND LET RISE UNTIL DOUBLEDIN SIZE, ABOUT 1 1/2 HOURS.
PUNCH DOWN AND DIVIDE IN HALF.
ROLL EACH HALFINTO A 12 X 10 RECTANGLE.
SPREAD WITH HALF THE MARGARINE.
COMBINECINNAMON AND SUGAR AND SPRINKLE OVER THE MARGARINE.
ROLL UP FROM LONG SIDEAND PINCH EDGES TO SEAL.
STRETCH ROLL SLIGHTLY TO MAKE EVEN THICKNESS.
REPEAT WITH OTHER HALF.
CUT EACH ROLL INTO 12 SLICES.
PLACE SLIGHTLY APARTIN TWO GREASED 9 X 13 X 2 PANS.
WRAP EACH PAN TIGHTLY WITH ALUMINUMFOIL.
REFRIGERATE FOR AT LEAST 12 HOURS BUT NO MORE THAN 48 HOURS.
PREHEATOVEN TO 350 DEG F.
REMOVE FOIL FROM PANS.
BAKE UNTIL GOLDEN IN COLOR, 35TO 40 MINUTES.
WHILE ROLL BAKE PREPARE FROSTING.
COMBINE POWDERED SUGAR,MILK, AND VANILLA.
BEAT UNTIL SMOOTH.
FROST ROLLS WHILE STILL WARM.
