OVERNIGHT CINNAMON ROLLS II
Easy to make but wonderful and very sweet to wake up to! You make it the night before and bake it in the morning.
Provided by ARVILLALAR
Categories Bread Yeast Bread Recipes
Time 1h
Yield 20
Number Of Ingredients 6
Steps:
- Soak the raisins in warm water for 10 minutes; drain.
- Place the rolls in a lightly greased 10 inch Bundt pan or a 13x9 inch cake pan. In a medium mixing bowl combine the brown sugar, pudding mix and cinnamon. Sprinkle the soaked raisins and the cinnamon mixture over the rolls. Pour the melted butter over the rolls, cover with a clean damp cloth and let stand overnight at room temperature.
- In the morning, preheat oven to 350 degrees F (175 degrees C).
- Bake rolls for 25 minutes or until golden brown. Let cool in the pan for 5 minutes and then turn out onto a serving plate.
Nutrition Facts : Calories 213.6 calories, Carbohydrate 38.8 g, Cholesterol 7.7 mg, Fat 4.9 g, Fiber 1.2 g, Protein 4.6 g, SaturatedFat 2 g, Sodium 274.8 mg, Sugar 18.2 g
OVERNIGHT CINNAMON ROLLS
I like to try different fun fillings in these soft rolls, and each one is packed with cinnamon flavor. They are definitely worth the overnight wait. -Chris O'Connell, San Antonio, Texas
Provided by Taste of Home
Time 55m
Yield 2 dozen.
Number Of Ingredients 15
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.
Nutrition Facts : Calories 278 calories, Fat 9g fat (5g saturated fat), Cholesterol 39mg cholesterol, Sodium 262mg sodium, Carbohydrate 47g carbohydrate (23g sugars, Fiber 1g fiber), Protein 4g protein.
OVERNIGHT CINNAMON ROLLS
Make and share this Overnight Cinnamon Rolls recipe from Food.com.
Provided by podapo
Categories Breads
Time 1h25m
Yield 10 rolls
Number Of Ingredients 12
Steps:
- Mix the first 3 ingredients at 6 PM, and let stand 10 minutes.
- Mix next 5 ingredients together while the first mixture is resting.
- Combine the two mixtures and mix well.
- Let stand until 10 PM.
- Divide dough in half and let rest 10 minutes.
- Roll out each piece and add filling (I use white sugar, brown sugar and butter and cinnamon).
- Cut; place in 8 1/2 x 13" pan.
- Cover and let rise overnite. (in refrigerator).
- Bake in the morning at 350 degrees for 20-25 minutes.
OVERNIGHT CINNAMON ROLLS I
Make the night before, rolls rise in the fridge overnight and bake the next morning. Easy and delicious. Enjoy!
Provided by DENDES5238
Categories Bread Yeast Bread Recipes
Time 2h
Yield 12
Number Of Ingredients 14
Steps:
- Heat the milk in a small saucepan until it bubbles, then remove from heat. Add the butter and stir until melted; let cool until lukewarm.
- In a large mixing bowl, dissolve the yeast in the milk mixture. Add the sugar, 3 cups of flour, salt and eggs; stir well to combine. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and supple, about 8 minutes.
- Lightly oil a large mixing 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.
- Deflate the dough and turn it out onto a lightly floured surface and roll into a 10x 14 inch rectangle. Lightly brush the far edge with water. In a small bowl combine the cinnamon and 3/4 cup brown sugar and sprinkle over the rectangles. Then sprinkle the raisins and chopped nuts over the dough. Roll up the dough into a log and seal the seam.
- Cut the dough into 12 equal pieces; place the pieces in a greased 9x13 inch baking pan, or 12 inch deep dish pizza pan. Cover with plastic wrap and place in the refrigerator to rise overnight.
- The next morning, preheat oven to 375 degrees F (190 degrees C). Take the rolls out of the refrigerator and let stand at room temperature for 30 minutes.
- Bake the rolls for 25 to 30 minutes or until golden. Meanwhile, combine the corn syrup with the vanilla in a small bowl. Whisk in the powdered sugar and enough cream to make a thick glaze; set aside. Drizzle the glaze over the rolls and serve warm.
Nutrition Facts : Calories 388.3 calories, Carbohydrate 73.2 g, Cholesterol 62.6 mg, Fat 7.6 g, Fiber 1.9 g, Protein 7.7 g, SaturatedFat 4.1 g, Sodium 262 mg, Sugar 34.8 g
SOFT CINNAMON ROLLS
Cinnamon rolls that you make the night before and bake the next morning. The recipe is my sister's, who is a Home Economics teacher.
Provided by Sharon
Categories Bread Yeast Bread Recipes
Time 1h35m
Yield 12
Number Of Ingredients 9
Steps:
- In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
- In a large bowl, combine the yeast mixture with the sugar, salt, egg and 1 cup flour; stir well to combine. Stir in the remaining flour, 1/2 cup at a time, beating well with 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. Cover with a damp cloth and let rest for 10 minutes.
- Lightly grease an 8x8 inch square baking pan. Roll dough out on a lightly floured surface to 1/4 inch thick rectangle. Smear the dough with butter and sprinkle with cinnamon and brown sugar. Roll up the dough along the long edge until it forms a roll. Slice the roll into 16 equal size pieces and place them in the pan with the cut side up.
- Cover pan with plastic wrap and refrigerate overnight or cover and let rise at room temperature until doubled in volume, about 45 minutes.
- Preheat oven to 400 degrees F (200 degrees C). Bake rolls until golden brown, about 20 minutes.
Nutrition Facts : Calories 172.3 calories, Carbohydrate 28.9 g, Cholesterol 25.7 mg, Fat 4.7 g, Fiber 1 g, Protein 3.8 g, SaturatedFat 2.6 g, Sodium 181.4 mg, Sugar 10.1 g
OVERNIGHT HOT CINNAMON ROLLS
Make and share this Overnight Hot Cinnamon Rolls recipe from Food.com.
Provided by Kari3564
Categories Breads
Time 35m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Place rolls, still frozen, in greased bundt or angel food pan.
- Sprinkle with pudding mix, sugar, nuts and cinnamon.
- Pour butter over all. Cover pan w/ plastic wrap.
- Let sit overnight in oven.
- Next morning, set oven at 350 and bake uncovered, 25-35 minutes or till brown.
- Remove and let sit 10-15 minutes.
- Invert on serving plate.
- Enjoy.
OVERNIGHT CINNAMON ROLLS
For a sweet treat, bake Alton Brown's Overnight Cinnamon Rolls; let the dough rest overnight so they become plump, fluffy and perfect with cream cheese icing.
Provided by Alton Brown
Time 11h45m
Yield 12 rolls
Number Of Ingredients 16
Steps:
- For the dough: in the bowl of a stand mixer with the whisk attachment, whisk the egg yolks, whole egg, sugar, butter, and buttermilk. Add approximately 2 cups of the flour along with the yeast and salt; whisk until moistened and combined. Remove the whisk attachment and replace with a dough hook. Add all but 3/4 cup of the remaining flour and knead on low speed for 5 minutes. Check the consistency of the dough, add more flour if necessary; the dough should feel soft and moist but not sticky. Knead on low speed 5 minutes more or until the dough clears the sides of the bowl. Turn the dough out onto a lightly floured work surface; knead by hand about 30 seconds. Lightly oil a large bowl. Transfer the dough to the bowl, lightly oil the top of the dough, cover and let double in volume, 2 to 2 1/2 hours.
- Combine the brown sugar, cinnamon and salt in a medium bowl. Mix until well incorporated. Set aside until ready to use.
- Butter a 9 by 13-inch glass baking dish. Turn the dough out onto a lightly floured work surface. Gently shape the dough into a rectangle with the long side nearest you. Roll into an 18 by 12-inch rectangle. Brush the dough with the 3/4-ounce of melted butter, leaving 1/2-inch border along the top edge. Sprinkle the filling mixture over the dough, leaving a 3/4-inch border along the top edge; gently press the filling into the dough. Beginning with the long edge nearest you, roll the dough into a tight cylinder. Firmly pinch the seam to seal and roll the cylinder seam side down. Very gently squeeze the cylinder to create even thickness. Using a serrated knife, slice the cylinder into 1 1/2-inch rolls; yielding 12 rolls. Arrange rolls cut side down in the baking dish; cover tightly with plastic wrap and store in the refrigerator overnight or up to 16 hours.
- Remove the rolls from the refrigerator and place in an oven that is turned off. Fill a shallow pan 2/3-full of boiling water and set on the rack below the rolls. Close the oven door and let the rolls rise until they look slightly puffy; approximately 30 minutes. Remove the rolls and the shallow pan of water from the oven.
- Preheat the oven to 350 degrees F.
- When the oven is ready, place the rolls on the middle rack and bake until golden brown, or until the internal temperature reaches 190 degrees F on an instant-read thermometer, approximately 30 minutes.
- While the rolls are cooling slightly, make the icing by whisking the cream cheese in the bowl of a stand mixer until creamy. Add the milk and whisk until combined. Sift in the powdered sugar, and whisk until smooth. Spread over the rolls and serve immediately.
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OVERNIGHT CINNAMON ROLLS RECIPE - NATASHASKITCHEN.COM
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5/5 (150)Category EasyCuisine $4-$6Total Time 2 hrs 53 mins
- In the bowl of an electric stand mixer, add 1 cup warm milk and sprinkle with 1/2 Tbsp yeast. Let sit uncovered for 7 minutes at room temp. Add 1/2 cup flour, 2 Tbsp sugar and whisk until blended. Cover with plastic wrap and let rise at room temperature for 35-45 min (or in a 100˚ oven** for 25 min). It will look puffy.
- Using an electric mixer, cream together 4 Tbsp softened butter, 4 oz soft cream cheese and beat on medium speed until creamy and smooth. Beat in 1/2 Tbsp vanilla then add 1 cup powered sugar and continue mixing until fluffy (3-4 min), scraping down the bowl as needed.
THE BEST EASY OVERNIGHT CINNAMON ROLLS - BAKER BY NATURE
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4.8/5 (32)Category BreakfastCuisine Cinnamon RollsTotal Time 11 hrs 25 mins
- In a medium mixing bowl, combine the melted butter, both sugars, cinnamon, and cloves; mix well until it’s a uniform paste. Using a small spatula or the back of a spoon, spread the sugar/butter combination all over the dough.
- In a large spouted measuring cup, combine all of the ingredients and mix until well combined. If the glaze appears too thick, add a little more cream; if the glaze appears too thin, add a little more confectioner's sugar.
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OVERNIGHT CINNAMON ROLLS RECIPE - TARTISTRY.COM DESSERTS
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- Add the yeast to the warmed milk in a small mixing bowl. Let set for 10 minutes. Stir in egg. Set aside.
- Add powdered sugar to small bowl. Stir in heavy cream. Stir in vanilla bean paste. Add additional heavy cream one teaspoon at a time to achieve desired consistency.
EASY OVERNIGHT CINNAMON ROLLS - LIV FOR CAKE
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5/5 (9)Total Time 2 hrs 30 minsCategory BreakfastCalories 422 per serving
- In a small bowl, dissolve 1 tsp granulated sugar and yeast in warm water. Let stand until frothy, approx 10mins. Make sure it's frothy! If not then your yeast hasn't activated and you need to redo it with a new package. Make sure the water is warm and your yeast is not expired!
- In a small saucepan, warm the milk until it bubbles, remove from heat. Mix in 1/4 cup sugar, 1/4 cup butter and salt; stir until melted (easier if the butter isn't cold). Let cool until lukewarm.
- In a large bowl combine the yeast mixture, milk mixture, eggs, and 1 1/2 cup flour. Stir with a wooden spoon to combine. Add in the remaining flour 1/2 cup at a time, incorporating well after each addition.
- While dough is rising, melt 3/4 cup butter in a small saucepan over medium heat. Stir in 3/4 cup brown sugar and whisk until smooth. Pour into greased 9x13" baking dish. Sprinkle 1/2 cup walnuts over top and set aside.
OVERNIGHT CINNAMON ROLLS RECIPE - ALTON BROWN
From altonbrown.com
4.6/5 (144)Category BreakfastServings 8Estimated Reading Time 4 mins
- Combine the buttermilk, butter, sugar, whole egg, and egg yolks in the bowl of a stand mixer fitted with the paddle attachment and beat on medium speed.
- Butter a 9-by-13-inch glass baking dish with the cold butter. Combine the brown sugar, cinnamon, and salt in a medium bowl and set aside.
- Place the cream cheese in the bowl of a stand mixer fitted with the paddle attachment. Beat until creamy, then add the milk and beat until combined. Sift in the confectioners’ sugar and beat until smooth. Spread over the rolls and serve immediately. (If storing the rolls, see note above).
OVERNIGHT CINNAMON ROLLS - BAKER BETTIE
From bakerbettie.com
4.5/5 (206)Category All Recipes
- Warm the milk up slightly until it is about 110 F. This will feel just slightly warm. You do not want it to be hot.
- Pour the yeast into the milk and add a big pinch of sugar. Stir together and let sit for 5-10 minutes until you see some foaming. This means your yeast is alive. If you see no activity or foaming, your yeast is either old or your liquid was too hot.
- In a large bowl, stir together the sugar, butter, eggs, salt, and flour. Add the milk/yeast mixture and stir together until it forms a dough.
- On a lightly floured surface, knead the dough for about 5 minutes until its smooth and elastic. Alternatively, you can knead with a dough hook in a stand mixer.
OVERNIGHT CINNAMON ROLLS RECIPE | LAURA IN THE KITCHEN ...
From laurainthekitchen.com
- Add the milk and water to a small bowl (I use a glass measuring cup) microwave for 45 seconds, then stir in the yeast and 2 tsp of sugar, set aside to bloom, about 5 minutes.
- In the bowl of a standing mixer, add the flour, sugar, salt, bloomed yeast mixture, butter, egg and vanilla, knead on medium speed for 3-5 minutes or until a dough forms. If the dough seems sticky, add an additional 3/4 cup of flour, slowly until the dough pulls from the sides of the mixer.
- Remove the dough, place in an oiled bowl, cover and allow it to rise until doubled in volume, about 1-1/2 hours.
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