Overnight Cinnamon Rolls With Cream Cheese Frosting Food

OVERNIGHT CINNAMON ROLLS WITH CREAM CHEESE FROSTING

Steps:

• Pour the yeast into a large bowl. Pour warm water over the yeast and stir to dissolve.
• Pour the warm milk over the yeast. You want all your liquid ingredients to feel warm, but not hot.
• Stir in the sugar and beaten egg.
• Add 2 cups of the flour and salt, and then mix well by hand.
• Pour melted (but not too hot) butter in, and mix.
• Add the remaining 1 1/2 cups of flour, and mix by hand until the dough is sticky, but pulls away from the sides of the bowl into one large ball.
• Cover the bowl and allow the dough to rise in a warm place for 1 1/2 hours.
• Turn the dough out of the bowl onto a well floured surface. I usually use another 1/4 cup of flour on my work surface, adding some to the top and bottom of the dough as I roll it out to prevent it from sticking to the counter.
• Roll the dough out to about 1/4 inch thick, into the shape of a rectangle measuring 12 by 18 inches.
• Smear your softened butter all over the dough. Then sprinkle sugar and cinnamon over the butter, taking care to go to the edges.
• Starting with a long edge of the rectangle, roll the dough up.
• Using a sharp serrated knife or dental floss, cut the rolled up dough in half. Cut each half in half again. Then cut each quarter into equal thirds so you have 12 pieces.
• Place each piece into a greased 9 by 13 inch baking dish with the spiral side up.
• Cover the baking dish and refrigerate overnight.
• In the morning, remove the baking dish from the fridge and let it sit in a warm spot in your kitchen for one hour. I usually turn my oven on for 30 seconds, then I turn it off and let the rolls rise covered in the just warm oven. Or you may have a "bread proof" setting on your oven.
• Preheat your oven to 350 degrees. Place the baking dish on the center rack of your oven, and bake for 24-27 minutes. The tops will be golden brown.

JIFFY CINNAMON ROLLS WITH CREAM CHEESE FROSTING

Steps:

• In a large mixing bowl, combine 3 cups flour, cake mix, yeast, salt, and warm water; mix until smooth.
• Add enough remaining flour to form a soft dough.
• Turn out onto a lightly floured surface and knead until smooth (6-8 minutes).
• Roll dough into a 9 X 18-inch rectangle.
• Spread with butter and sprinkle with sugar and cinnamon.
• Roll dough jelly-roll style, starting with the long end.
• Slice the roll into 1-inch circles with a piece of dental floss or heavy thread placed under roll.
• Bring ends of floss up and crisscross at top of roll and pull strings in opposite directions.
• Place rolls on a greased cookie sheet.
• Cover and let rise on a warm place until doubled, about 15 minutes.
• Bake at 350 for 15-18 minutes.
• While rolls are baking, beat together cream cheese, butter, confectioners sugar, vanilla extract, and salt.
• Spread frosting on warm rolls before serving.

CINNAMON ROLLS WITH CREAM CHEESE FROSTING

Steps:

• In bread machine pan, place dough ingredients in order suggested by the manufacturer. Select "dough" setting on the bread machine. Check dough after 5 minutes of mixing and add water or flour if needed, a Tablespoon at a time.
• When cycle is completed, turn dough onto a lightly floured surface. Let dough rest 10 minutes. Mix brown sugar and cinnamon together in a small bowl. Roll dough into a 20x10-inch rectangle. Spread with 3 Tablespoons butter; sprinkle with brown sugar/cinnamon mixture. Roll up jelly-roll style, starting with the long side; pinch the seam to seal. Cut into 20 1-inch thick slices. Place 12 slices, cut side down, into a greased 9x13-inch pan, and the remaining 9 slices in a greased 7x11-inch pan. Cover and let rise in a warm place until doubled, about 45 minutes.
• Bake in a 350°F oven for approximately 20 minutes or until golden brown. Cool on a wire rack for 5 minutes before frosting.
• In a mixing bowl, beat frosting ingredients until well mixed. Frost warm rolls. Remove rolls from pans and store in refrigerator.
• NOTE: The use of the delay timer is not recommended for this recipe.

OVERNIGHT CINNAMON ROLLS

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 PUMPKIN SPICE ROLLS WITH CREAM CHEESE ICING

Steps:

• In small bowl, mix warm milk, yeast and 1 tablespoon of the granulated sugar. Set aside until yeast becomes foamy while you gather remaining ingredients.
• In another small bowl, mix pumpkin, vanilla and egg.
• In large bowl, mix 2 1/2 cups of the flour (reserve the last 1/4 cup to bring together the dough if needed), 1/2 teaspoon salt, 1/2 teaspoon cinnamon and remaining 3 tablespoons sugar. Cut in 1/4 cup butter by pinching it into the flour with your fingers, using a pastry blender, or a fork until mixture is sandy and butter is mostly incorporated.
• Mix yeast mixture and pumpkin mixture into the dough using dough hook on stand mixer or with wooden spoon until wet dough forms. If using mixer, beat dough with dough hook 10 minutes on medium speed until dough starts to pull away from side of bowl and becomes elastic. If dough is still very wet and stringy, add remaining 1/4 cup flour. If you are mixing dough by hand, you will likely need additional flour so you can handle dough enough to knead it. For hand mixing, knead dough about 5 minutes, until it becomes elastic and fairly smooth. Shape dough into a ball and place into oiled bowl; cover with plastic wrap, and set in warm place 1 to 2 hours or until double in size.
• In another small bowl, beat sugar and spices for Filling with whisk. Lightly oil 13x9-inch pan; set aside.
• Place dough on floured work surface. Roll dough with rolling pin to 15x12-inch rectangle. Spread 1/4 cup melted butter over dough, leaving about 1 inch of unbuttered space on each of the longer sides. Sprinkle with sugar-spice mixture. Starting with 1 of the longer sides of the dough, roll it up into a log, and pinch together the seam. Cut dough into 4 equal pieces; cut each piece into 3, for a total of 12 rolls. Arrange evenly in pan with 1 of the cut sides down. Cover pan with plastic wrap, and place in refrigerator overnight.
• In the morning, remove pan from refrigerator, and set on counter for 30 minutes to take off the chill. After 30 minutes, heat oven to 350°F, and place pan on top of oven, where it will be very warm, and cover with towel. Allow oven to heat and the rolls to warm for about 30 minutes or until rolls are puffed, about double in size, and the spaces in between the rolls are nearly filled in.
• Bake 20 to 25 minutes or until rolls are golden. Cool slightly while you make icing.
• In 6-inch skillet, heat 1/4 cup butter over medium heat until it separates into clear butter, foam and milk solids. Continue to cook until milk solids become deep, toffee brown and smell fragrant and nutty. Pour butter into a dish, and set aside.
• In medium bowl, beat cream cheese until soft and creamy. Add powdered sugar, browned butter and 1/8 teaspoon salt. Beat to combine, and spread over warm rolls. Serve warm. Rolls are best the same day they are made.