Overnight Cinnamon Rolls
Monday, April 5, 2010 at 7:20PM 
Dough
1 (.25 ounce) pkg active dry yeast
1/4 cup warm water
3-4 cups flour
1/2 tsp salt
1 Tbsp white sugar
1/2 (3.4 ounce) pkg instant vanilla pudding mix
1/4 cup melted butter
1 cup warm milk
1 egg, beaten
Filling
1/4 cup softened butter
1 cup brown sugar
4 tsp ground cinnamon
Frosting
4 ounces softened cream cheese
1/4 cup softened butter
1 cup powdered sugar
1/2 tsp vanilla extract
1 1/2 tsp milk
Directions
1) Combine yeast and water. Set aside.
2) In a large bowl, stir together flour, salt, sugar and pudding mix. Add butter, milk and egg. Stir until well combined.
3) When yeast is bubbly, add to the flour mixture. Beat with dough hook of mixer or turn out and knead by hand until dough bounces back when you poke it.
This bowl was a wedding gift to my parents in 1967. Yours does not have to be that old.
4) Place in a large, greased bowl. Cover with plastic wrap and a towel and let rise for about an hour or until doubled.
5) When dough has risen, roll out on a floured surface into a rectangle - about 10x17 inches.
6) Spread all over with 1/4 cup softened butter.
Some recipes say to use melted butter, but I think that's too messy. Softened works great.
7) Combine brown sugar and cinnamon. Spread over softened butter. 
8) From the long side, roll the rectangle up tightly.
9) Using a serrated knife, cut the roll in half. Then cut each half into eight pieces.
Using a serrated knife with a gentle, sawing motion will keep your rolls from getting smushed and unrolling.
10) Place 4 rows of 4 rolls in a greased, 9x13 pan.
11) Cover tightly and refrigerate overnight. (If you want to bake these right away, cover and let rise for about 45 minutes, then bake as directed.)
12) In the morning, remove from refrigerator and leave out at room temp for 1 hour. Preheat oven to 350.
13) Uncover and bake for 15-20 minutes.
14) While rolls are baking, mix together ingredients for frosting.
15) Remove rolls from oven and while they are still warm, spread with frosting.
Just blob it on there. The heat will make it spread easily over the rolls.
Bread in Breakfast, Feeds a Crowd, Holiday, Potluck
Reader Comments (8)
Oh. My. Goodness. Those look FANTASTIC. I think I just found a new Easter morning tradition. BTW, roughly how long is "until dough bounces back when you poke it?" That whole kneading process baffles me.
Oh my gosh, Mindee these look SO GOOD. Will you come bake some for me???? ;)
Hi Ruth - I'd say you need to knead for 5-10 minutes. It's not hard and can be therapeutic if you're feeling frustrated. Give it a try. :)
Heather - You can do it! Seriously.
Someday I will be brave enough to bake cinnamon rolls from scratch. It isn't the baking I am afraid of, but my lack of control when eating!
Lori - these should totally come with an advisory to only bake when you're expecting a crowd. They are too dangerous to have all to yourself!
I cut this recipe in half (I put the rolls into an 8" round cake pan) and made it to accompany our Father's Day breakfast. Oh. My. Goodness. We all have very happy tummies, and the kids were upset that I wouldn't let them have thirds. I totally caught my husband sneaking a third... hmm, I wonder where they get it from???
Cherie - since it's Father's Day he gets away with the third. :) Glad you liked 'em.
Yumm!! And to think I thought I was something special when I planned French Toast for my familia in the morning. Happy New year!