Overnight Cinnamon Rolls

Dough Mixture 1 c warm water c sugar 2 packages or 2 scant T yeast c veg. oil 2 eggs at room temp, beaten 1 t salt 5 6 c flour Dough:
1. 2. 3. 4. 5.

Filling 3/4 c. brown sugar c sugar 6 T cold butter 3 T flour 1 T cinnamon

Carmel Glaze 3 T half and half or evaporated milk 3 T brown sugar 3 oz. cream cheese, softened t vanilla 2- 4 c powdered sugar

Measure water; microwave until warm, not hot to touch; 30 seconds. Pour water into a large bowl. Dissolve the yeast in the warm water by stirring. Add sugar and oil. Let rest for 15 minutes. While the yeast is resting, make the filling, and set aside until needed. After the 15 minutes, add the beaten eggs and salt to the yeast mixture. Stir in 5 cups of the flour. Using a wooden spoon, mix well. If needed, add additional flour until the mixture no longer appears wet. 6. Dust the counter top with flour. Transfer dough to counter, and knead just until the dough is no longer sticky to the touch. Be sure not to add too much flour. The dough should not be stiff. 7. Roll dough to a rectangle about 18 X 16.

Filling: 1. Measure all ingredients in into the food processor bowl. Process until thoroughly mixed, and butter is cut into tiny sized pieces. If you do not have a food processor, cut butter into sugar mixture with a pastry blender. 2. Spread mixture evenly over the rectangle of dough, except the last 1 of one side. 3. Starting at the long side with the sugar mixture, roll as tightly as possible. 4. Pinch the end of dough into the roll once you are finished rolling. 5. Cut dough into equal parts, about 1 wide using a piece of dental floss to shimmy under the roll and then pull to cross and cut. (16 pieces) 6. Spray a 9 x 12 and an 8 pan with Pam. Place rolls in pan with cut side up. Recipes should make about 16 rolls put the ends in the small overflow pan, and 12 into the 9 x 12 pan. Spray the top of the rolls with additional spray Pam. 7. Place plastic wrap over the top of the pan and place in the refrigerator. Next Day: Allow rolls to sit out in a warm place for at least 15 minutes (up to an hour would be optimal). Preheat oven to 350 degrees. -- Bake for 22- 28 minutes until tops are a nice golden brown. (Do not underbake!) Caramel Glaze: 1. Combine half and half or evaporated milk and brown sugar in a glass bowl. 2. Place in the microwave and cook for 30 seconds at a time until mixture begins to boil. Be sure to stir after every 30 seconds. (It should only take 2-3 times) 3. Add powdered sugar and vanilla; beat with small electric mixer for 2 minutes. Add cream cheese and beat another minute. 4. Glaze rolls promptly, while warm by generously drizzling (dare I say pouring) glaze over rolls. Yield: 12-16 rolls - 12 are perfect specimens to share, while you can snack down on the ugly ones!