How To Put It Together

First you will need to heat the milk in a small saucepan until it bub­bles, then remove from heat. After this add in your but­ter and stir until melted.

Set it aside and let cool down until it is luke­warm. In a sep­a­rate large mix­ing bowl, dis­solve the yeast in the milk mixture.

Now add in sugar, 3 cups of flour, salt and eggs. Incor­po­rate all ingre­di­ents until they are one.

Add in the rest of your flour slowly!!

Once this is all together turn it out onto a lightly floured sur­face and knead until it is smooth, don’t over­work the dough, it will take about about 6–9 minutes.

Trans­fer the dough into a lightly oiled large mix­ing bowl. When you place your dough in the bowl and turn to coat with oil. Then cover with a damp cloth.  Let the cov­ered dough rise in the bowl in a warm place until dou­bled in vol­ume. It takes about 1 hour.

Once dough has risen you will punch the dough down to deflate it.  Put it on a lightly floured sur­face and roll into a 10x 14 inch rec­tan­gle.  Lightly brush the far edge with water.

In a small bowl com­bine your fill­ing.  Then sprin­kle the fill­ing onto the opened dough rec­tan­gle.  After your fill­ing is placed roll up the dough into a log and seal the seam

Then cut the dough into 12 equal pieces.

Place the pieces in a greased 9x13 inch bak­ing pan. Cover with plas­tic wrap and place in the refrig­er­a­tor to rise overnight.

When you wake up in the morn­ing, all you need to do is pre­heat oven to 375 degrees F (190 degrees C). While it’s pre­heat­ing take your rolls out of the refrig­er­a­tor and them come to room temperature.

Pop them, uncov­ered, into the oven for 25 to 30 min­utes. You want them to be golden brown.

While the rolls are bak­ing make your glaze. First by whisk­ing together corn syrup with the vanilla in a small bowl, then add the pow­dered sugar and enough milk to make your glaze.  You don’t want your glaze SO thick it can­not pour. I rec­om­mend start­ing with 2 table­spoons then going from there adding another table­spoon (or more) to get a nice thick but pourable glaze.  My hus­band said this really requires more of a “you’ll know it when you see it” approach so start­ing slow & adding from there will keep you from going too crazy.

Once your rolls are done pour that glaze on over the rolls & serve!  Fresh, warm & deli­cious cin­na­mon rolls!

Source: All Recipes