Overnight cinnamon rolls

12 servings

Ingredients

QuantityIngredient
2packsDRY YEAST
½cupWARM (105-115F.) WATER
2cupsWARM MILK (SCALDED, COOLED)
cupSUGAR
cupVEGETABLE OIL
¼cupMARGARINE
½cupSUGAR
1cupPOWDERED SUGAR
1tablespoonMILK
3teaspoonsBAKING POWDER
2teaspoonsSALT
1eachEGG
cupFLOUR
4teaspoonsCINNAMON
½teaspoonVANILLA

Directions

FOR THE DOUGH

FOR THE FILLING

FOR THE FROSTING

PREPARE DOUGH: DISSOLVE YEAST IN WARM WATER IN A LARGE BOWL. STIR IN MILK, SUGAR, OIL, BAKING POWDER, SALT, EGG, AND 3 CUPS FLOUR. BEAT UNTIL SMOOTH.

STIR IN ENOUGH FLOUR TO MAKE DOUGH EASY TO HANDLE. TURN DOUGH ONTO A WELL FLOURED SURFACE AND KNEAD UNTIL SMOOTH AND ELASTIC, 8 TO 10 MINUTES. PLACE IN A GREASED BOWL AND TURN TO COAT TOP. COVER AND LET RISE UNTIL DOUBLED IN SIZE, ABOUT 1½ HOURS. PUNCH DOWN AND DIVIDE IN HALF. ROLL EACH HALF INTO A 12" X 10" RECTANGLE. SPREAD WITH HALF THE MARGARINE. COMBINE CINNAMON AND SUGAR AND SPRINKLE OVER THE MARGARINE. ROLL UP FROM LONG SIDE AND PINCH EDGES TO SEAL. STRETCH ROLL SLIGHTLY TO MAKE EVEN THICKNESS.

REPEAT WITH OTHER HALF. CUT EACH ROLL INTO 12 SLICES. PLACE SLIGHTLY APART IN TWO GREASED 9" X 13" X 2" PANS. WRAP EACH PAN TIGHTLY WITH ALUMINUM FOIL. REFRIGERATE FOR AT LEAST 12 HOURS BUT NO MORE THAN 48 HOURS. PREHEAT OVEN TO 350 DEG F. REMOVE FOIL FROM PANS. BAKE UNTIL GOLDEN IN COLOR, 35 TO 40 MINUTES. WHILE ROLL BAKE PREPARE FROSTING. COMBINE POWDERED SUGAR, MILK, AND VANILLA. BEAT UNTIL SMOOTH. FROST ROLLS WHILE STILL WARM.