Ingredients
The following ingredients have 16 Servings
- 1 large egg
- 1 1/4 cups (10 ounces) milk (or enough to equal 12 total ounces of liquid with egg)
- 1/4 cup (1/2 stick, 2 ounces) unsalted butter, room temperature
- 1 (3.4 ounce) package instant vanilla pudding
- 1 Tablespoon granulated sugar
- 1 teaspoon Kosher salt
- 3 3/4 cups (18.75 ounces) all-purpose flour (See Tip 1)
- 2 1/4 teaspoons instant yeast
- 1/2 cup (1 stick, 4 ounces) unsalted butter, room temperature
- 1 cup (7.5 ounces) light brown sugar
- 4 teaspoons ground cinnamon
- 4 ounces cream cheese, room temperature (See Tip 2)
- 1/4 cup (1/2 stick, 2 ounces) unsalted butter, room temperature
- 1 teaspoon vanilla extract
- 2 1/2 cups (10 ounces) confectioners' sugar
- 2 teaspoons milk (optional)
Instruction
- Add dough ingredients to pan of bread machine in the order listed. Select dough cycle. Add additional flour or milk to desired consistency.
- When dough cycle is completed, transfer dough to well floured surface. Roll to an 18 x 12-inch rectangle. Spread with 1/2 cup unsalted butter. Sprinkle on 1 cup of light brown sugar and 4 teaspoons of cinnamon.
- Butter a 9-inch round cake pan or other dish.
- Beginning with a long side, roll dough into a tight 18-inch log. Cut off 1 inch from each end and discard. Cut log into 16 1-inch slices. Place cut side down in prepared dish. Cover with plastic wrap and place in refrigerator overnight. (See Tip 3)
- Preheat oven to 350°F.
- The next morning, remove rolls from the refrigerator. Allow to continue rising for 1 1/2 to 2 hours. Bake in preheated oven for 25 to 30 minutes. Remove from oven; allow to cool for 10 minutes.
- While rolls are baking, make the cream cheese frosting. Beat together the cream cheese and butter until smooth and fluffy. Add vanilla extract; beat well. Add confectioners' sugar; beat until creamy and smooth. If necessary, add 1 to 2 teaspoons of milk to desired consistency. Frost cinnamon rolls while still warm.
- Yield: 16 Overnight Cinnamon Rolls.
