Refrigerator Cinnamon Rolls with Cream Cheese Icing

These cinnamon rolls couldn't be simpler. You mix them up, let them raise, shape them and then pop them into the fridge to hang out overnight. In the morning, you take them out to sit on the counter while the over pre-heats and voila! Cinnamon rolls on any day of the week.

This recipe is one that I got out of a family cookbook a couple years ago and I have been using it for sweet breads ever since. However, I think that if you have been making the Grandmother bread recipe from Chickens In The Road and are comfortable with it, it would work just as well. I do think I would add the egg and oil variation to it though. But that's just me, do whatever you like. They are your cinnamon rolls after all :)

Recipe:

1 1/4 cups warm water

1/4 cup sugar

1 1/4 teaspoons yeast

1 teaspoon salt

1 egg

1/4 cup oil

4-4 1/2 cups flour

Filling:

1/3 cup butter or margarine (tub margarine works the very best!)

1 cup packed brown sugar

2 teaspoons cinnamon

Cream Cheese Icing:

1 (8 oz) package cream cheese, softened

1 stick (1/2 cup) butter or margarine, softened

2 cups powdered sugar

1 teaspoon vanilla or maple flavoring

Mix the water, sugar and yeast together. Stir; let sit 5 minutes. Add the egg, oil and salt. Mix. Add the flour a cup. Like I have said before, flour is a general guideline in most bread recipes. Add flour until the dough is a cohesive ball and no longer sticky. It may take a bit more or a bit less than the recipe calls for. In no time you will have a feel for it and won't think twice anymore about how much to add! Knead for 5 minutes, place into a greased bowl, let raise for 1 hour or until doubled in bulk. Punch down the dough, roll it into a 9x11 inch rectangle. Spread the dough with the butter, sprinkle with the cinnamon and spread the brown sugar evenly over the top of it all. Roll up like a jelly roll (think a swiss roll snack cake). Take a piece of string or dental floss and slide it under one end of the rolled up dough. Bring it up and cross it over at the top slicing through the dough. Cut into about 1 1/2 inch pieces and place into a greased 9x13 baking dish. Cover and refrigerate overnight. In the morning, take the rolls out and pre-heat the oven to 350 degrees. Bake rolls for 20-25 minutes. While they are baking, beat the cream cheese, butter, powdered sugar and flavoring together. Mix until well combined; set aside. When the rolls are done, spread immediately with cream cheese frosting. Let cool 10 minutes before serving.

 ENJOY! :)