Overnight Cinnamon Rolls
What you'll need:
For the dough
2 cups of water
1 cup of sugar
1/2 cup of oleo (also known as margarine, to us common folk)
1/4 cup warm water
1 tsp (yes just a teaspoon) instant yeast
2 eggs, lightly beaten
1 tsp vanilla
5 1/2-6 cups all purpose flour
1/2 tsp salt
1 tsp cinnamon
For the filling
1/2 cup butter
1/4 cup brown sugar
1/2 tsp cinnamon
3 T white sugar
1 T honey
For the icing:
2 cups sugar
1 cup heavy whipping cream
1 tsp vanilla extract
1 tsp vanilla extract
Here we go!! This takes a while, but each step takes no more than 10-15 minutes. It's just waiting mostly. I usually start at about 4:00 pm. Bring the water and 1 cup of sugar to a boil for about 2 minutes. Remove from heat, add the oleo (which is apparently what the Amish call margarine. Took a while for that one) and let cool. This will take an hour or so. If you want to speed things up, cool it in the freezer, but watch it because you still want it to be slightly warm.
After it cools, we start mixing up the dough. First, dissolve yeast in 1/4 cup warm water.
Add eggs, vanilla and salt to the cooled butter/sugar mixture.
In a large bowl, combine the flour and cinnamon. You could start by using the beater attachment and add half the flour. Mix well. (This particular time I used the dough hook all the way through. I think I temporarily lost my mind. It did not affect the outcome, however using the beater attachment first ensures good and thorough incorporation of the ingredients).
Now you can transfer to bowl in one of two ways. 1)Grease a large bowl. Make sure to get the entire inside of the bowl. Transfer dough to greased bowl and then flip it over to ensure the other side of the dough is greased as well. Or 2) Grease two bowls. Transfer dough in one and then dump it upside down into the other to grease both sides. With this sticky dough, it is usually easier to do it the second way. See, the finger prints? Don't worry, those will rise right out.
Cover with wax paper and a warm, damp towel and place in a warm place to rise. I usually like to set my oven at the lowest temp for 10 minutes, open the door to vent, place the dough in and close the door after another 5 minutes.
Let rise until doubled. Generally takes an hour or so. Sometimes more, sometimes less, depending on humidity.
Punch dough down, turn out on floured surface. I usually flour the surface pretty good for this sticky dough. Knead about a minute and cover and let rest for 10 minutes.
Roll out to about a 14 inch x 14 inch semblance of a square.
In a small bowl, melt butter for filling. Add the rest of the filling ingredients.
Brush onto rolled out dough and roll up.
Cut into 1/2 inch slices, UNROLL, and connect two slices together to make one large roll. It's easier to do it like this instead dragging your knife through the cinnamon mixture by cutting it into strips and then rolling.
Cover with a GREASED sheet or two of wax paper and a damp towel. And your finished for the night! Place in warm oven to rise overnight.
When you wake up the next morning, you'll have something that looks like this:
Preheat oven to 350 degrees and bake for about 17-20 minutes or until done.
You're looking for the soft ball stage here. 235-236 degrees. Don't have a candy thermometer? You can use the cold-water test. With this particular recipe, I actually go by the smell. I can be weird, but my husband will tell you I'm usually right ;) Once I smell the mixture as it boils (it's a very pronounced smell), I pull the saucepan from the heat, add the vanilla, and plunge it into a large bowl/pan/whatever you have the pan of icing will fit into, of ice water and stir until it starts to thicken.
After you pull the rolls from the oven, I like to use a butterknife and put a small slit into the middle of each one, so that the icing can seep through. YUM!
Pour the icing over the hot cinnamon rolls and enjoy!!
Is it a little work the night before? Yes. Is it hardly any work the next morning? Yes. Is it totally worth it? I can point you to a few dozen people that have had them that will tell you "Hell Yes!"
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