Overnight Cinnamon Rolls
Okay, here's what's so beautiful about these delicious
5 cups flour 2 1/2 tsp. salt 5 tsp. baking powder 2 T. sugar 2/3 cup shortening 1. Sift the dry ingredients together & cut in the shortening until a coarse meal. 2 tsp. yeast 1/4 cup warm water -- 105 to 110 degrees 2 cups buttermilk 2. In another bowl, dissolve yeast in warm water; let sit for 10 minutes until good & bubbly. Add buttermilk. 3. Combine flour/sugar mixture with buttermilk/yeast mixture. 4. Knead on lightly floured surface for about 5 minutes until well combined and pliable. 5. Place in covered tupperware and chill for at least 2 hours. 6. After chilling, roll into large rectangle on lightly floured surface. Filling: 1/4 cup butter, melted 1/2 cup white sugar 1/2 cup packed brown sugar 1 T. cinnamon 7. Combine filling ingredients and sprinkle evenly on large dough rectangle. Starting with the long side, roll dough; cut into 1 - 1 1/2 inch pieces. Place in lightly greased 9" x 12" cake pan. At this point, you can cover and freeze for several days, or refrigerate overnight. 8. Bake for 15 - 20 minutes in a 375 degree oven. Frosting: 2 T. butter, softened 1 tsp. vanilla 1 1/2 cups powdered sugar 3 - 4 T. milk. Combine frosting ingredients and frost rolls when slightly cooled. Return to Bread Recipes from Overnight Cinnamon Rolls |
