Description
Make the night before, rolls rise in the fridge overnight and bake the next morning. Easy and delicious. Enjoy!
Ingredients
- 1 cup milk
- ⅓ cup butter
- 1 (.25 ounce) package active dry yeast
- ½ cup white sugar
- 4 ½ cups all-purpose flour
- 1 teaspoon salt
- 3 eggs
- ¾ cup brown sugar
- 1 tablespoon ground cinnamon
- ½ cup raisins
- 1 teaspoon light corn syrup
- ½ teaspoon vanilla extract
- 1 ¼ cups sifted confectioners’ sugar
- 2 tablespoons half-and-half cream
Instructions
- Heat the milk in a small saucepan until it bubbles
- then remove from heat. Add the butter and stir until melted; let cool until lukewarm.
- In a large mixing bowl
- dissolve the yeast in the milk mixture. Add the sugar
- 3 cups of flour
- salt and eggs; stir well to combine. Add the remaining flour
- 1/2 cup at a time
- stirring well after each addition. When the dough has pulled together
- turn it out onto a lightly floured surface and knead until smooth and supple
- about 8 minutes.
- Lightly oil a large mixing bowl
- place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume
- about 1 hour.
- Deflate the dough and turn it out onto a lightly floured surface and roll into a 10x 14 inch rectangle. Lightly brush the far edge with water. In a small bowl combine the cinnamon and 3/4 cup brown sugar and sprinkle over the rectangles. Then sprinkle the raisins and chopped nuts over the dough. Roll up the dough into a log and seal the seam.
- Cut the dough into 12 equal pieces; place the pieces in a greased 9×13 inch baking pan
- or 12 inch deep dish pizza pan. Cover with plastic wrap and place in the refrigerator to rise overnight.
- The next morning
- preheat oven to 375 degrees F (190 degrees C). Take the rolls out of the refrigerator and let stand at room temperature for 30 minutes.
- Bake the rolls for 25 to 30 minutes or until golden. Meanwhile
- combine the corn syrup with the vanilla in a small bowl. Whisk in the powdered sugar and enough cream to make a thick glaze; set aside. Drizzle the glaze over the rolls and serve warm.
Prep Time: 1 hr 20 mins
Cook Time: 30 mins
Total Time: 2 hrs
Servings: 12