Make Ahead Cinnamon Rolls

Cinnamon Rolls
12 rolls

1 cup milk
1/3 cup butter
2 1/2 teaspoons yeast
1/2 cup white sugar
4 1/2 cups flour
1 teaspoon salt
3 eggs
3/4 cup brown sugar
1 tablespoon ground cinnamon
1 teaspoon light corn syrup
1/2 teaspoon vanilla extract
1 1/4 cups sifted powdered sugar
2 tablespoons half and half

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, salt, eggs, and 3 cups flour; 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. In a small bowl combine the cinnamon and 3/4 cup brown sugar and sprinkle over the rectangle. Roll up the dough into a log and seal the seam. Cut the dough into 12 equal pieces; place the pieces in a greased 9x13 inch baking pan. (I use dental floss to cut the rolls, instead of a knife which tends to “squish” the dough. Slip the floss under the dough, cross in the middle, pull and slice. They come out perfectly every time!) Cover with plastic wrap and place in the refrigerator to rise overnight.

The next morning, preheat oven to 375°. 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. Enjoy!

Linked to Cast Party Wednesday.