Cinnamon Rolls

These are great! The bread recipe is the same as the Feather-Light Overnight Rolls. Yumm!!


1 cup water
1 cup butter
3/4 cup sugar
2 teaspoons salt
1 cup cold water
2 (.25 ounce) packages yeast
1/2 cup warm water
4 eggs, beaten
7 1/2 bups flour
1/2 cup butter softened
1 cup brown sugar
1/4 cup cinnamon

In a 6-quart pan bring the 1 cup water to a boil. Add the 1 cup butter, sugar, and salt. Remove from heat. Add the 1 cup cold water.

Dissolve yeast in the 1/2 cup warm water (not hot). When the first mixture is lukewarm, add yeast mixture and beaten eggs. Stir briefly. Add flour and stir together. Cover pan with lid and refrigerate overnight.

When ready to roll out, divide dough into thirds. Lightly flour surface of bread board. Roll dough out into a 12 x 6-inch rectangle about 1/2-inch thick. Spread each rectangle with one-thrid 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 a time at 375 degrees for about 15 minutes or until lightly browned. Spread with Powdered Sugar Glaze while still warm.

Powdered Sugar Glaze

1/2 cup butter, softened
2 cups powdered sugar
2 tablespoons milk
2 teaspoons vanilla

Cream above ingredients together. Spread over warm cinnamon rolls.