Overnight Caramel Latte Cinnamon Rolls Food

OVERNIGHT CINNAMON ROLLS

Steps:

• 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; refrigerate overnight., In a small bowl, mix brown sugar and cinnamon. Turn dough onto a floured surface; divide dough in half. Roll 1 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.

OVERNIGHT CARAMEL LATTE CINNAMON ROLLS

Steps:

• Line 9-inch square pan with foil, with ends of foil extending over sides; spray with cooking spray. Roll out bread dough on lightly floured surface into 16x8-inch rectangle.
• Mix 2 Tbsp. half-and-half, and 1 Tbsp. each coffee and cinnamon in medium bowl until blended. Add sugar and butter; mix well. Spread onto dough.
• Roll up, starting at one long side. Pinch seams together to secure. Cut crosswise into 16 slices; place, cut sides up, in prepared pan. Cover.
• Refrigerate 8 hours.
• Remove rolls from refrigerator; let stand at room temperature 45 min. to 1 hour or until doubled in size.
• Heat oven to 350°F. Bake rolls, uncovered, 20 to 25 min. or until golden brown. Cool 10 min.
• Meanwhile, microwave caramels with remaining half-and-half, coffee and cinnamon in microwaveable bowl on HIGH 2 to 3 min. or until caramels are completely melted and sauce is well blended, stirring after each minute.
• Remove rolls from pan to wire rack. Place wire rack on baking sheet. Drizzle caramel sauce over rolls; sprinkle with nuts. Serve warm.

OVERNIGHT CARAMEL PECAN ROLLS

Steps:

• Warm the milk in a small saucepan until it bubbles, then remove from heat. Let cool until lukewarm. In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
• In a large bowl, combine yeast mixture, milk, sugar, oil, baking powder, salt, egg and 3 cups flour. Beat until smooth. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, 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.
• Heat brown sugar and 1/2 cup butter until melted. Remove from heat; stir in corn syrup. Divide mixture between two 9x13 inch baking pans. Sprinkle 1/2 cup pecans in each pan.
• When dough has doubled in size, punch down and turn out onto a lightly floured surface. Roll out into a large rectangle and spread with butter. Sprinkle with sugar and cinnamon. Starting with the long side, roll up the rectangle into a log, and slice into 1 inch wide rolls. Place the rolls slightly apart in pans. Wrap pans with aluminum foil and refrigerate at least 12 hours but no longer than 48.
• Remove rolls from refrigerator and let stand in a warm place until doubled in size, about 30 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
• Bake uncovered in preheated oven until golden 30 to 35 minutes. Immediately invert pan on heatproof serving plate. Wait for 1 or 2 minutes before removing pan, so that caramel drizzles over rolls.

EASY OVERNIGHT OOEY-GOOEY PULL-APART CARAMEL ROLLS

Steps:

• The night before; generously grease a tube pan (you MUST grease the pan VERY GENEROUSLY) if using a 12- cup bundt pan reduce the rolls to 12.
• If using the cinnamon mix with the melted butter.
• Sprinkle about 3/4 cup chopped nuts into the bottom of the pan.
• Place the frozen rolls into the pan around and on top of each other over the nuts.
• Sprinkle the dry pudding mix over the rolls, then sprinkle brown sugar over the pudding mix.
• Sprinkle remaining 3/4 cup chopped nuts over the brown sugar.
• Drizzle the melted butter over all.
• To prevent the dough from forming a hard crust while rising cover with a lightly damp tea towel over top, or place a piece of plastic wrap very loosely over the top and allow to hang at the sides (do not make the wrap tight as these will rise to double).
• Allow to rise overnight at room temperature or about 8-10 hours.
• Set oven to 350 degrees F.
• Bake for 22-25 minutes (baking times will vary for different ovens, so watch closely).
• Remove the pan from oven and allow to cool for 5 minutes.
• Turn the pan over and invert onto a serving plate.
• Serve by pulling apart chunks with a fork.