An easy and sensational overnight cinnamon roll recipe, made even easier by using a bread machine. After baking and frosting, I freeze them, if there are any left to be frozen. Pop them in the microwave on 80% power for about 35-50 seconds. They taste just like fresh baked.

Difficulty: Easy

Servings: 15-17 rolls

Prep Time: 10 minutes   Cook Time: 20-25 minutes  

Ingredients

Dough:
1 cup heated milk (1 minute in the microwave)
1/4 cup warm water
1 tbsp vanilla
1 stick butter at room temperature
2 eggs at room temperature, beaten
1/2 tsp salt
1/2 cup sugar
5 cups flour
1 tbsp yeast

Filling:
1 stick butter, melted
1 cup packed brown sugar
5-6 tbsp cinnamon

Frosting:
2 tbsp softened cream cheese
1/4 cup softened butter
1 tsp vanilla
1-1/4 cup powdered sugar

Directions

Mix heated milk, water, vanilla, butter, eggs, salt, and sugar together. Then mix in flour and yeast until soft dough is formed. Knead on a greased surface for about 5 minutes. Grease a large bowl with butter and place dough in bowl. Cover and let rise until doubled in size.

Roll out dough on a greased surface to a 12 x 15 inch rectangle. Make sure the rolling pin is also greased. Brush with melted butter, then sprinkle with brown sugar-cinnamon mixture.

Roll up like jelly roll and seal the seam. Using a serrated knife, gently cut into 1-1/2 inch slices. Place slices cut side up in greased 9×13 inch pans; cover and refrigerate overnight.

Bake in 350 degree oven for 20-25 minutes. For convection ovens, bake at 325 for 20-25 minutes.

For Frosting, mix together cream cheese, butter, vanilla, and powdered sugar.

Let baked cinnamon rolls sit for about 10 minutes and then frost and enjoy.

I use my bread maker on the dough setting to mix, knead, and raise the dough. When done on the dough setting, then I roll, fill and proceed as noted.

Categories: Breakfast, Pastries, Rolls

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