Cooking with Kristina: Cinnamon Rolls

Overnight Cinnamon Rolls

1 TBSP yeast

1 C lukewarm milk

3 TBSP oil

1 TSP salt

3 1/4-4 C flour

1/4 C margarine or butter

2 TBSP margarine or butter

1/2 TBSP plus 1/2 tsp. cinnamon

1/4 C warm water

3 TBSP sugar

1 1/2 TSP baking powder

1 egg

1/2 C brown sugar

1 TBSP corn syrup

1/4 C brown sugar

Dissolve yeast in warm water. Stir in milk, sugar, oil, baking powder, salt, egg, and 1 1/2 cups flour. Mix in enough flour to make dough easy to handle. Knead in remaining flour. Let rise until double. About 1 1/2 hr.

Heat 1/2 cup brown sugan and margarine until melted. Remove from heat.

Stir in corn syrup.

Spread in 9×13 pan.

Punch dough down, roll into rectangle (12×10″)

Mix 1/4 cup brown sugar and cinnamon.

Roll up, pinch edge, cut into 12 1″ slices. Lay in pan.

Wrap pan tightly with heavy foil.

Refrigerate at least 12 hours but no longer than 48.
(to bake immediately, do not wrap)

Let rise about 30 minutes and bake as directed.

Bake 350 for 30-35 minutes. Invert pan.