From the kitchen of One Perfect Bite...Thinking about what to serve on Christmas morning? You probably want something delicious, but with the crew gathered around the tree, I suspect you also want something that is easy to make, so you can be with them, rather than in the kitchen. These overnight rolls are a marvelous solution to that dilemma. With a bit of forethought, you can chill and shape them on Christmas Eve and allow them to rise while you unwrap your Christmas gifts. This recipe comes to you with some options for filling the dough before it is rolled. While I prefer the standard cinnamon filling, I can honestly tell you that the chocolate and orange-spice fillings are also delicious. As most of you know, I'm not a fan of overly sweet breads or pastry, so I use less glaze than is suggested in the recipe below. I also use just one teaspoon of vanilla extract when I make mine, as I think the full measure is too much of a good thing. This is a personal preference, so if you have a demanding sweet tooth, by all means use all of the glaze and live dangerously with the vanilla. I love to serve these warm. If you make them ahead of time, do warm them before serving. I hope you'll give this recipe a try. Here is how these memory-making rolls are made.
Overnight Cinnamon Rolls...from the kitchen of One Perfect Bite inspired by Taste of Home magazine
4-1/2 teaspoons active dry yeast
1-1/2 cups warm water
1/2 cup butter, softened
1/2 cup sugar
2 teaspoons salt
5-3/4 to 6-1/4 cups all-purpose flour
1 cup packed brown sugar
4 teaspoons ground cinnamon
2/3 cup softened butter, divided
2 cups confectioners' sugar
1/4 cup half-and-half cream
1 to 2 teaspoons vanilla extract
1) Dissolve yeast in a small bowl of warm water.
2) Combine eggs, butter, sugar, salt, yeast mixture and 3 cups flour in the bowl of an electric stand mixer fitted with a paddle attachment. 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 with plastic wrap and refrigerate overnight.
3) To make filling: Mix brown sugar and cinnamon together in a small. Set aside.
4) Grease two 13 x 9-inch baking pans. Set aside.
5) Turn dough onto a floured surface. Divide dough in half. Roll one portion into an 18 x 12-in. rectangle. Spread with 1/3 cup butter to within 1/2-inch of edges. Sprinkle evenly with half of brown sugar mixture. Roll up jelly-roll style, starting with a long side. Pinch seam to seal. Cut into 12 slices, each about 1-1/2-inches in length. Place in prepared baking, cut side down. Repeat with remaining dough and filling. Cover with kitchen towels or greased plastic wrap and let rise in a warm place until doubled, about 1 hour.
6) Meanwhile, preheat oven to 375 degrees F. Bake 20-25 minutes or until lightly browned. Let sit in pan for 5 minutes, then invert onto a cooling rack. Invert again so top side of rolls is facing up
7) Mix confectioners' sugar, cream and vanilla in a small bowl. Spread over warm rolls. Yield: 2 dozen.
Dark Chocolate Filling: Finely grate one 4-ounces bittersweet chocolate baking bar. Gently stir in 1/2 cup sugar, 2 tablespoons baking cocoa and 1/2 teaspoon ground cinnamon. Sprinkle over butter in place of brown sugar-cinnamon mixture.
Orange-Spice Filling: Mix 1 cup packed brown sugar, 2 tablespoons grated orange peel, 2 teaspoons ground cinnamon, 1 teaspoon ground ginger and 1/2 teaspoon each ground cardamom, ground cloves and ground allspice until blended. Sprinkle over butter in place of brown sugar-cinnamon mixture.
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