I like this recipe because you make the dough the day before. This way you can enjoy hot fresh cinnamon rolls at any time the next day. I just wish I had doubled the recipe. I will definitely be making these again soon.
Cinnamon Rolls
1 cup water
1 cup butter
3/4 cup sugar
2 teaspoons salt
1 cup cold water
4 eggs, slightly beaten
2 (0.25-ounce) packages yeast
1/2 cup warm water
7 1/2 cups flour
1/2 cup butter, softened
1 cup brown sugar
1/4 cup cinnamon
1 recipe powdered sugar glaze (recipe follows)
In a large pot bring 1 cup water to a boil. Add the 1 cup butter, sugar, and salt. Remove from heat. Add the 1 cup cold water. When mixture is lukewarm, add beaten eggs. In a separate bowl, dissolve yeast in the 1/2 cup warm water. Allow yeast to rise about 5 minutes, until foamy. Stir into mixture. Add flour and stir together. Cover pan with lid and refrigerate overnight. When ready to roll out, divide dough into thirds. Lightly flour surface and roll dough out into a 12x6-inch rectangle about 1/2-inch thick. Spread each rectangle with one-third of the softened butter. In a bowl combine brown sugar and cinnamon. Sprinkle one-third of brown sugar and cinnamon mixture over surface of dough.
Roll up jelly-roll-style and cut into about 12 rounds. Place on greased baking sheet. Follow same procedure with other two portions of dough. Let raise 2 to 3 hours. Bake one sheet at 375 degrees for about 15 minutes or until lightly browned. Spread with powdered sugar glaze while still warm. Makes 3 to 4 dozen cinnamon rolls.
Powdered Sugar Glaze
1/2 cup butter, softened
2 cups powdered sugar
2 tablespoons milk
2 teaspoons vanilla
Cream ingredients together and spread over warm cinnamon rolls.
