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Thursday, January 19, 2012

Cinnamon Rolls (overnight)

My oldest grandson came home this past weekend with three of his friends. He is a Marine and stationed currently in MO. about 4 hours from home. This was a long weekend for them so they were permitted to leave base. I made these cinnamon rolls for Sunday Morning so they could have a yummy treat, and BOY were they awesome. I made two different types, one tray with just the cinnamon and brown sugar inside and then made some with cinnamon, brown sugar, raisins and walnuts. The ones posted are the one with the raisin and the nuts. I also made a cream cheese glaze to put on top. These were Just HEAVENLY. I really like this recipe because you can make them and put them in the refrigerator until the next day and have wonderful warm yummies in the morning. I had made these while I was at my son's for Christmas.
This recipe is from


1 cup milk
1/3 cup butter
1 (.25 ounce) package active dry yeast
1/2 cup white sugar
4 1/2 cups all-purpose flour
1 teaspoon salt
3 eggs

3/4 cup brown sugar
1 tablespoon ground cinnamon
1/2 cup raisins
1/4 + cup walnuts or pecans (put on as much as you w

4 oz. soft cream cheese
1 cup confectionery sugar
1/2 tsp. vanilla


Heat the milk in a small saucepan or microwave until it bubbles . 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 or just finish it in your Mixer with dough hook. ( I hardly ever knead anything by hand, love, love my KA.

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 or melted butter. 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 cream cheese, butter and vanilla, mix until creamy with electric mixer. Spread on warm rolls. Enjoy

This is them just out of the oven and unglazed.

And one more shot.

Thanks for stopping by. Have a wonderful day and Remember to find the time to DO all the things you love.

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