Overnight Cinnamon Rolls
1 pkg dry yeast 1 c. + 2 T. tepid milk
¼ c. sugar 1 egg, beaten
¼ t. salt 6 T. butter, melted
1 c. + 2 ½ c. flour
Make sure all ingredients tepid or lukewarm. Combine all ingredients except the last 2 ½ c. flour. Let sit for a few minutes. Then mix in the rest of the flour. Mix until smooth. Cover and let rise about 1 ½ hours or until doubled.
½ c. butter softened
⅓ c. sugar 2-3 T. sugar
Roll out dough , almost square, on well floured counter (about ¼ flour) to about ¼ inch thick ensuring it doesn't stick to the counter. Spread with butter. Sprinkle cinnamon & sugar over the entire area, going to the edges. Starting at long edge roll up. Cut using a serrated knife, into twelve equal pieces. Place swirl side up into a greased 9x13” pan.
Cover and refrigerate overnight.
In the morning let it sit in a warm place for about 1 ¼ hour. Preheat oven to 350°. Bake for about 25 minutes.
After taking out of oven, mix up some almond glaze. (Powdered sugar, almond flavoring, and water) Ice with glaze.