Overnight Cinnamon Rolls

Ingredients:

1 cup Milk
1/2 cup Butter
1 (.25 ounce) package Active Dry Yeast
1/2 cup White Sugar
4 1/2 cups All-Purpose Flour
1 Tsp salt
3 Eggs
3/4 cup Brown Sugar
1 Tbsp ground Cinnamon

Glaze:
1 Tsp Light Corn Syrup
1/2 Tsp Vanilla Extract
1 1/4 cup Powdered Sugar
2 Tsp Light Whipping Cream

Directions:

Heat milk in a saucepan until it bubbles. Remove from heat and add butter. Stir until melted; let cool until lukewarm.

In a large mixing bowl, dissolve the yeast in the milk mixture. Add the sugar, 3 cups flour, salt and eggs. Stir well to combine. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has pulled together, turn onto a lightly floured surface and knead until smooth and supple, about 8 minutes.

Place dough in a large oiled bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.

Deflate dough and turn onto a lightly floured surface and roll into a 10 x 14 inch rectangle. Lightly brush the far edge with water. In a small bowl combine the cinnamon and 3/4 brown sugar and sprinkle over the rectangle. Roll up the dough into a log and seal the seam.

Cut the dough into 12 equal pieces and place in a greased baking dish. Cover with plastic wrap and place in the refrigerator to rise overnight.

Next Morning:

Preheat over 375 degrees.

Take rolls out of the refrigerator and let stand at room temperature for 30 minutes.

Bake roils for 25 to 30 minutes.

In a small bowl, combine corn syrup and vanilla. Whisk in powdered sugar and enough cream to make a think glaze, set aside.

Drizzle glaze over rolls and serve warm.