Refrigerator Cinnamon Rolls

---------- Recipe via Meal-Master (tm) v8.02

Title: REFRIGERATOR CINNAMON ROLLS
Categories: Dorcas, Breads, Breakfast
Yield: 12 servings

---------------------------DOUGH---------------------------
1/2 c Milk
1/2 c Sugar
1 1/2 ts Salt
1/4 c Margarine
2 pk Dry active yeast
1/2 c Warm water
1 ts Sugar
2 Eggs, beaten
4 1/2 c Flour

---------------------CINNAMON FILLING---------------------
1 c Sugar
2 tb Cinnamon
6 tb Melted butter

1. For dough, heat milk to simmer. Stir in 1/2 cup
sugar, salt and margarine; cool to luke warm.
Sprinkle yeast over warm water and 1 teaspoon sugar
in large bowl; let stand until bubbly. Stir in milk
mixture, beaten eggs and half the flour. Beat until
smooth.

2. Stir in enough of the remaining flour to make a
soft dough. Turn out onto lightly floured surface and
knead until smooth and elastic, about 8 minutes.

3. Place in lightly greased bowl; turn once to grease
surface. cover; let rise in warm place until double,
about 1 hour. Punch down; turn out onto floured
surface. Cover; let rest 10 minutes.

4. For cinnamon filling, mix sugar and cinnamon.
Brush a 13x9 inch aking pan with melted butter.

5. Roll dough on lightly floured surface to a thin
rectangle. Brush dough with melted butter. Sprinkle
with cinnamon mixture. Roll up jelly-roll fashion
starting at the narrow end.

6. Cut rolls at 1 1/2 inch intervals, using the
following method: Place a piece of thread under the
rolled dough and pull thread up and around side.
Criss-cross thread at top, then pull quickly.

7. Put rolls, cut sides up, in the prepared pan so
that the spiral shows. Drizzle any remaining melted
butter over all. Cover loosely with plastic wrap.
Refrigerate overnight.

8. Next morning, preheat oven to 375~. Meanwhile,
let rolls stand at room temperature for 20 to 30
minutes.

9. When oven is heated, bake rolls until puffed and
golden brown, about 25 to 30 minutes. Cool in pan for
10 minutes. Unmold and drizzle with glaze made with
powdered sugar and milk.

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