Packed with cinnamon flavor, these soft from-scratch rolls are definitely worth the wait. Preparing them the night before makes them an ideal addition to holiday breakfasts and brunches.
—CHRIS O’CONNELL SAN ANTONIO, TX
PREP: 35 MIN. + RISING • BAKE: 20 MIN. • MAKES: 2 DOZEN
2 packages (1/4 ounce each) active dry yeast
1 1/2 cups warm water (110° to 115°)
2 eggs
1/2 cup butter, softened
1/2 cup sugar
2 teaspoons salt
5 3/4 to 6 1/4 cups all-purpose flour
FILLING
1 cup packed brown sugar
4 teaspoons ground cinnamon
1/2 cup softened butter, divided
GLAZE
2 cups confectioners’ sugar
1/4 cup half-and-half cream
2 teaspoons vanilla extract
1. In a small bowl, dissolve yeast in warm water. In a large bowl, combine eggs, butter, sugar, salt, yeast mixture and 3 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a very soft dough (dough will be sticky). Do not knead. Cover with plastic wrap; refrigerate overnight.
2. In a small bowl, mix brown sugar and cinnamon. Turn dough onto a floured surface; divide dough in half. Roll one portion into an 18x12-in. rectangle. Spread with 1/4 cup butter to within 1/2 in. of edges; sprinkle evenly with half of the brown sugar mixture.
3. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 12 slices. Place in a greased 13x9-in. baking pan, cut side down. Repeat with remaining dough and filling.
4. Cover with kitchen towels; let rise in a warm place until doubled, about 1 hour. Preheat oven to 375°.
5. Bake 20-25 minutes or until lightly browned. In a bowl, mix confectioners’ sugar, cream and vanilla; spread over warm rolls.