Overnight Cinnamon Rolls
Harper 5★ Ratings
Times
- Prep time: 15 minutes + 15 minutes
- Rise time: 1½ hours
- Cool time: overnight
- Cook time: 20–25 minutes
- Total time: 2 hours, 20–25 minutes + overnight
Yield
Overnight Cinnamon Rolls
Ingredients
Rolls:
- 2 pkg dry yeast
- ½ cup warm water
- 2 cups lukewarm milk
- ⅓ cup sugar
- ⅓ cup vegetable oil
- 3 tsp baking powder
- 2 tsp salt
- 1 egg
- 5–6 cups flour
- 3 tbsp butter, melted
- ½ sugar
- 2 tbsp cinnamon
- 1 cup margarine, melted
- 2 cups brown sugar
- 8 tbsp corn syrup
- 2 cups pecan halves
Instructions
- Dissolve yeast in warm water. Stir in milk, sugar, oil, baking powder, salt, egg, and 3 cups flour. Beat until smooth. Mix in the remaining flour. Knead 8–10 minutes. Place in a greased bowl, cover, and let rise until double (about 1½ hours).
- Grease two 9″x13″ pans. Punch the dough down and divide it in half. Roll half into a 10″x12″ rectangle. Spread butter and sprinkle with the filling mixture, half on each dough. Roll up. Cut into slices.
- Cover pan tightly with foil. Refrigerate overnight.
- Bake uncovered at 350°F for 20–25 minutes.
- Mix together caramel topping ingredients. Pour over rolls to serve.
Notes
- Pour a little boiling water over the rolls just before baking.
Nutrition Info:
Denise Hoover.
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