Overnight Gooey Cinnamon Rolls from The Larissa Monologues at larissamarks.

com 1 cup warm water (105-115 degrees) 2 packets active dry yeast 1/2 cup butter, melted 1/2 cup sugar 3 eggs 1 teaspoon salt 4 to 4 1/2 cups all-purpose flour 1 cup brown sugar 1 tablespoon ground cinnamon 1/2 cup butter, softened Combine warm water and yeast in a large bowl. Let mixture stand until yeast is foamy, about 5 minutes. Stir in butter, sugar, eggs and salt. Beat in flour, 1 cup at a time, until dough is too stiff to mix (some flour may not be needed). Cover and refrigerate 2 hours or up to 4 days. Grease a 13X9 inch baking pan. Turn the chilled dough out onto a lightly floured board. Cover the dough with plastic wrap, and let rest for 10 minutes. Meanwhile, in a small bowl, mix together brown sugar and cinnamon, and set aside. Roll the dough out into a 12x9 inch rectangle. Spread butter over entire surface of the dough. Sprinkle the brown sugar mixture evenly over the butter. Roll up dough, and pinch seam to seal. Cut into 12 equal size rolls, and place cut side up into the pan. Cover, and let rise until doubled, about an hour. Bake at 375 degrees for about 20 minutes. Makes 12 rolls.

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