Overnight Cinnamon Rolls

So if you’re kinda in the mood for something sweet, something warm, something cinnamon-y, then this is that! They’re called Overnight Cinnamon Rolls but you don’t have to make them the night before, you can make them now! They just need a cozy space to rest and rise, but this recipe is really easy and straightforward. Filled or not, they’re a home run with smokey, thick-cut bacon! And coffee. And just try them! Xo

Ingredients

• 2 packages (1/4 ounce each) active dry yeast
• 1-1/2 cups warm water (110° to 115°)
• 2 large eggs
• 1/2 cup butter, softened
• 1/2 cup sugar
• 2 teaspoons salt
• 5-3/4 to 6-1/4 cups all-purpose flour
• CINNAMON FILLING:
• 1 cup packed brown sugar
• 4 teaspoons ground cinnamon
• 1/2 cup softened butter, divided
• GLAZE:
• 2 cups confectioners' sugar
• 1/4 cup half-and-half cream
• 2 teaspoons vanilla extract

Instructions

In a small bowl, dissolve yeast in warm water. In a large bowl, combine eggs, butter, sugar, salt, yeast mixture and 3 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a very soft dough (dough will be sticky). Do not knead. Cover with plastic wrap; refrigerate overnight. In a small bowl, mix brown sugar and cinnamon. Turn dough onto a floured surface; divide dough in half. Roll one portion into an 18x12-in. rectangle. Spread with 1/4 cup butter to within 1/2 in. of edges; sprinkle evenly with half of the brown sugar mixture.  Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 12 slices. Place in a greased 13x9-in. baking pan, cut side down. Repeat with remaining dough and filling. Cover with kitchen towels; let rise in a warm place until doubled, about 1 hour. Preheat oven to 375°. Bake 20-25 minutes or until lightly browned. In a small bowl, mix confectioners' sugar, cream and vanilla; spread over warm rolls.

Credit: Taste of Home