|With or Without|
OVERNIGHT CINNAMON/CARAMEL ROLLS
2 envelopes active dry yeast (I use Rapid-Rise)
1/2 cup warm water
2 cups milk, scalded
1/3 cup plus 1/2 cup sugar
1/3 cup vegetable oil
1 T. baking powder
2 t. salt
6 1/2 to 7 1/2 cups all purpose flour ( I use Bread Flour)
1 T. cinnamon
1/4 cup butter, softened
In large mixer bowl, dissolve yeast in warm water. Cool milk to lukewarm and stir into yeast along with 1/3 cup sugar, oil, baking powder, salt, egg and 3 cups flour. Beat for 2 to 3 minutes with electric mixer. Stir in enough remaining flour to make a dough that's easy to handle. Knead on well- floured surface until smooth and elastic, about 10 minutes. Place in oiled bowl, turning to grease the top. Cover and let rise in warm place until doubled, about 1 hour. Meanwhile, prepare two 9"x13" baking pans. For frosted cinnamon rolls, liberally grease pan. For caramel rolls, prepare topping (recipe follows) and divide evenly between two pans. Mix 1/2 cup sugar and cinnamon; reserve. Punch down dough and divide into halves. Roll one half to a 12"x10" rectangle. Spread with 2 T. softened butter (or more) and sprinkle with half the cinnamon sugar mixture. Beginning on the 12" side, roll up dough, pinching edge firmly to seal. Cut into 12 one-inch slices. Arrange on one prepared pan. Repeat with remaining dough, butter and cinnamon sugar mixture. Wrap pans with sprayed foil or plastic wrap and refrigerate at least 12 hours, but no longer than 48 hours. (To bake immediately, do not wrap; let rise lightly covered until doubles, about 30 minutes and proceed with baking.) To bake, remove foil from pans. Bake at 350 degrees until golden, about 20-25 minutes. Immediately invert pan onto baking sheet or heat proof serving plate. Wait a minute, then remove pan. Caramel-topped rolls are ready to serve. For cinnamon rolls (without caramel) prepare glaze and spread on rolls while warm. Makes 24-26 rolls.
Caramel Topping: 1 cup brown sugar, 3/4 cup butter, 1/4 cup white corn syrup and 1 cup pecan halves. Heat brown sugar and butter until melted. Remove from heat; stir in corn syrup. Divide mixture between two baking pans and sprinkle pecans evenly in each pan.
Cinnamon Roll Glaze: 2 cup powdered sugar, 2 T milk, 1 t. vanilla or almond flavoring. Mix all ingredients until smooth. Drizzle or spread over warm cinnamon rolls. Enjoy!!!