Overnight Cinnamon Rolls

This recipe combines yummy with convenience and ease.  These delicious cinnamon rolls are made, then refrigerated for 8 hours before baking  You will need to allow an hour or so before serving because the rolls have to be brought to room temperature and then baked. While the rolls are baking you can make the icing which takes about 20 minutes.  Use a stand mixer, if you have one, because the icing needs to be whipped for 15 minutes.  I line my jelly roll pan with foil because it makes my life easier.  You can use a jelly roll pan without the foil, if you prefer. The entire process takes 10 to 12 hours depending on how quickly the dough rises.  This makes a lovely addition to a brunch table because it can be assembled the night before and completed the next morning and it makes about 30 large rolls.

1 package of Yellow Cake Mix (I used Betty Crocker Super Moist)
5 1/2 cups of Flour
2 envelops of Dry Active Yeast
1 1/2 teaspoons of Salt
2 1/2 cups of Warm Water
2 Tablespoons of Butter or Margarine, melted
1 cup of Sugar
4 teaspoons of Cinnamon
1 cup of Butter Softened
1 8-ounce package of Cream Cheese
1 box of Powdered Sugar
1/2 teaspoon of Lemon Juice
1 teaspoon of Vanilla

Line a 17 1/2" X 12 1/2" jelly roll pan with foil and then grease with shortening.  Set aside.

Combine cake mix, flour, yeast, and salt together in a very large bowl.  Mix thoroughly.  Add water and stir until all of the dry ingredients are wet.  Cover dough with a clean, DAMP not wet, kitchen towel.  Set in a warm place to rise.  This will take an hour or two depending on how warm your house is.  I keep my house at 72 degrees so it takes longer.

Combine sugar and cinnamon.  Set aside.

Once risen, turn the dough out on a large floured surface.  I use my very old Tupperware pastry sheet, but you can use waxed paper.  Knead the dough for a few minutes to bring out the elasticity. The dough will pull like silly putty. Divide into 2  balls. Working one at a time, roll the first ball into a rectangle 18" X 12 ".  Brush with 1/2 of butter or margarine.  Sprinkle with 1/2 of sugar and cinnamon to within 1/4" of the edges.  Moisten the edges with water and roll up so that the roll is 18" long.  Cut crosswise in 1" slices. I use kitchen shears because it keeps the rolls rounder than using a knife.  Place rolls, cut side down on prepared pan.  Repeat with the second ball of dough.  You will end up with 4 end pieces.  I always straighten the dough from the end and work it around the rolls.  Cover with foil or plastic wrap and refrigerate for 8 hours.  When you are ready to bake the rolls, remove from the refrigerator and let stand for 30 minutes.  Preheat oven to 350 degrees.  Place rolls in oven and bake 25 to 30 minutes, or until golden brown.

Using a mixer, combine softened butter and cream cheese.  Once combined, add powdered sugar, mix until combined and then beat on high for 15 minutes.  Add lemon juice and vanilla.  Spread liberally over baked cinnamon rolls.

Enjoy!

Deloris