My family loves these cinnamon rolls, and I love that they can be prepared the night before. They have a gooey caramel bottom (like a sticky bun), a soft, warm cinnamon interior, and luscious, thick frosting on top. Store any leftover rolls in the refrigerator to warm up later!
Overnight Sticky Cinnamon Rolls
Dough Adapted from Better Homes and Gardens Magazine
1 package active dry yeast
¼ cup warm water
1 8-ounce carton dairy sour cream
3 Tablespoons granulated sugar
2 Tablespoons shortening
1 teaspoon salt
1/8 teaspoon baking soda
3 – 3 ¼ cups all-purpose flour
In a medium-size bowl, dissolve the yeast in warm water. In a small saucepan whisk the sour cream, sugar, shortening, and salt. Heat until warmed through (the shortening should be melted) and whisk in the baking soda. Add the sour cream mix and the egg to the yeast mixture and stir well. Add the flour – the dough will be soft. Knead the dough gently on a lightly floured surface until smooth; cover the dough with a bowl turned upside down for 5 minutes. While the dough is resting, preheat your oven to 400 degrees and make the caramel spread (recipe below).
After 5 minutes, roll your dough out on a lightly floured surface, in an 18 by 12 inch rectangle. Spread the cinnamon paste on the dough. Then roll the dough starting from the long side into a spiral and cut 9 rolls – 2 inches thick each. Place each section (cut-side down) in the pan (on top of the caramel spread).
Cover the rolls tightly with plastic wrap and place in the refrigerator overnight. The next morning set the pan out for about an hour to allow the stoneware (if using) to warm up so it won’t crack in the oven.
Place the rolls in the oven at 400 degrees for 15 – 20 minutes. Take them out of the oven and spread cream cheese frosting (see recipe below) on them while they’re warm.
Caramel Pan Spread
2 sticks of slightly softened butter
1 ½ cups light brown sugar (packed)
Corn syrup –as needed (to make it spreadable)
Beat together with hand-held mixer until combined, and spreadable. Set aside ½ of the spread to make the cinnamon paste (recipe below). Spread the remaining caramel in your pan – I use a 10 by 10 inch stoneware pan (purchased from King Arthur Flour).
Use ½ of the caramel pan spread and add. . .
¼ cup granulated sugar
3 Tablespoons of cinnamon
Corn syrup – as needed
Beat altogether until combined. Set aside until you’re ready to spread it on your dough.
Cream Cheese Frosting Adapted from The Ultimate Southern Living Cookbook
1 – 8-ounce package cream cheese
¾ cup butter, softened
4 cups powdered sugar
1 teaspoon vanilla extract
Beat the butter and cream cheese together. Add the sugar and vanilla extract and beat until smooth. Set aside until the rolls are done.*
*This frosting can sit out for 30 minutes. If you make it the night before, store it in the refrigerator.
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