Overnight Cinnamon Rolls I

Recipe View 5 mins Warm the milk: In a small saucepan, heat the milk over medium heat until it just begins to bubble around the edges. Remove from heat, add the butter, and stir until melted. Let the mixture cool until lukewarm (about 110°F/43°C). (5 minutes)

Recipe View 2 mins Activate the yeast: In a large mixing bowl, dissolve the yeast in the lukewarm milk mixture. Add the granulated sugar, 3 cups of flour, salt, and eggs. Stir well to combine. (2 minutes)

Recipe View 5 mins Form the dough: Gradually add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough comes together and pulls away from the sides of the bowl, turn it out onto a lightly floured surface. (5 minutes)

Recipe View 8 mins Knead the dough: Knead the dough until it is smooth and supple, about 8 minutes. If the dough is too sticky, add a little more flour, 1 tablespoon at a time. (8 minutes)

Recipe View 1 hrs First rise: Lightly oil a large mixing bowl. Place the dough in the bowl, turning to coat with oil. Cover the bowl with a damp cloth or plastic wrap and let it rise in a warm place until doubled in volume, about 1 hour. (1 hour)

Recipe View 5 mins Shape the rolls: Deflate the dough and turn it out onto a lightly floured surface. Roll the dough into a 10x14 inch rectangle. Lightly brush the far edge of the rectangle with water. (5 minutes)

Recipe View 3 mins Prepare the filling: In a small bowl, combine the brown sugar and cinnamon. Sprinkle the mixture evenly over the rectangle. Sprinkle the raisins over the dough (optional). (3 minutes)

Recipe View 5 mins Roll and cut: Roll the dough up tightly into a log, starting from the edge closest to you. Pinch the seam to seal. Cut the log into 12 equal pieces using a sharp knife or unflavored dental floss. (5 minutes)

Recipe View 5 mins Second rise (overnight): Place the rolls in a greased 9x13 inch baking pan or a 12-inch deep-dish pizza pan. Cover the pan tightly with plastic wrap and place it in the refrigerator to rise overnight (at least 8 hours). (5 minutes)

Recipe View 55 mins Bake: The next morning, preheat the oven to 375°F (190°C). Take the rolls out of the refrigerator and let them stand at room temperature for 30 minutes to take the chill off. Bake for 25-30 minutes, or until golden brown. (55 minutes)

Recipe View 5 mins Prepare the glaze: While the rolls are baking, combine the corn syrup and vanilla extract in a small bowl. Whisk in the powdered sugar and enough half-and-half cream to make a thick, smooth glaze. (5 minutes)

Recipe View 2 mins Glaze and serve: Drizzle the glaze generously over the warm rolls and serve immediately. (2 minutes)