Easy Overnight Cinnamon Rolls

I got a bee in my bonnet to make cinnamon rolls, but most of the recipes would require me to wake up around 4 am in order to eat them for breakfast. And cinnamon rolls for dinner just doesn't work for me. Maybe as dessert, with a scoop of vanilla ice cream to cut the richness.  I originally read Alton Brown's recipe for overnight cinnamon rolls, but they had a morning proof, which meant I would have to wake at 6 am, which is still unacceptable.  These rolls have the same silly shaped as the Pillsbury pop n serve rolls because they are baked in a round cake tin.  But they taste so much better.  And unlike the Pillsbury rolls, I can eat one and be completely satisfied.  I think C can eat the entire pan of the Pillsbury ones and I could probably eat half.  This recipe is adapted from AllRecipes.

Easy Overnight Cinnamon Rolls

2/3 cup milk
3 tablespoons butter
1 ½ teaspoons yeast
1/3 cup white sugar
3 cups flour
¾ teaspoon salt
2 eggs

½ cup brown sugar
2 teaspoons ground cinnamon

¾ teaspoon light corn syrup
¼ teaspoon vanilla extract
¾ cup confectioners' sugar
1 to 2 tablespoons milk

Heat the milk in a small saucepan just until it begins to bubble, remove from the heat. Swirl in the butter until melted.

In the bowl of a stand mixer, dissolve the yeast in the milk mixture. Add the sugar, 2 cups of the flour, salt and eggs; stir well to combine. Add the remaining flour a ½ cup at a time, stirring well after each addition. Knew for 5 minutes using the dough hook of the stand mixer.

Lightly oil a large mixing bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour. Deflate the dough and turn it out onto a lightly floured surface and roll into a 10x10 inch square. Lightly brush the far edge with water. In a small bowl combine the cinnamon and brown sugar, sprinkle over the prepared dough. Roll up the dough into a log and seal the seam. Cut the dough into 8 equal pieces and place into a greased 9 inch cake pan. Cover with plastic wrap and place in the refrigerator to rise overnight.

Preheat the oven to 375 degrees, while the oven is heating, let the prepared rolls rise on the countertop. Bake the rolls for 25 to 30 minutes, until golden brown. While the rolls are baking, combine the corn syrup with the vanilla in a small bowl. Whisk in the powdered sugar and enough milk to make a thick glaze. Drizzle the glaze over the baked rolls and serve warm.

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