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Refrigerator Cinnamon Rolls
Make the dough the night before, let rise once, punch down, put in the fridge and bake the next morning. Yum! Makes enough for 18 rolls or so, and the dough will do fine in the fridge for a day or two. Ingredients
- 2 packages yeast or 2 scant tbs.
- 1 tsp. sugar
- 1 cup warm water 105-115 F
- 1 can evaporated milk or 1 1/2 cups milk, room temp
- 6 tbs. melted butter room temp
- 1 tbs. salt
- 5-6 cups flour *
- filling:
- 1/2 cup brown sugar
- 1 tbs. cinnamon or more
- 1/4 cup melted butter
- icing:
- 2 cups powdered sugar + 2 tbs. milk
Directions
- Proof the yeast in the water with sugar.
- Sift in the salt and 5 cups flour. * (Always start with less flour than you may need.)
- Add the milk and butter.
- Combine the dough ingredients, adding flour, if needed, to get the dough to pull away from the sides of the bowl.
- Flour your work area.
- Knead the dough 5 minutes or so. If it is tacky, add a bit more flour. The dough should turn out silky and smooth.
- Place in an oiled bowl, cover, let double in size, about an hour.
- Punch down, roll into a rectangle about a half inch high.
- Spread on the melted butter and sprinkle on the cinnamon and brown sugar.
- Roll up the dough (jelly roll), cut into 1 1/2 - 2" pieces with a very sharp knife or scissors.
- Place these in a round or square pan with the sides touching.
- Cover and refrigerate overnight.
- The next morning, let them sit in a warm place for 30-45 minutes.
- Heat the oven to 350 F.
- Place a pan of warm water on the shelf below the one you're going to bake the rolls on.
- Bake until golden brown, about 30-40 minutes.
- Put on icing and serve warm.
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