Grandma's Overnight Cinnamon Rolls
1 cup milk
1 cup butter
1/2 cup sugar
Place in a saucepan. On medium heat melt butter and bring to a slight boil. Stir constantly. Remove from heat and allow to cool completely.
1 Tablespoon yeast
2 cups warm water
Dissolve the yeast in the water. Sprinkle about 1 teaspoon of sugar in the mixture. Allow it to proof (bubble a bit)
Add to the yeast mixture:
2 beaten eggs
1 teaspoon salt
the milk mixture
5 cups flour
Mix for 5 minutes.
Then add 4-5 cups more flour (just enough to make the dough come clean off the sides of the bowl.)
Then mix for 10 minutes on high. *Make sure your mixer does not walk off the counter. I did not understand this until actually doing it. Plan on staying right next to your mixer for the 10 minutes. It does tend to move around. I actually mixed mine on a 5 or half the speed. I was a little nervous to turn it all the way up for that long of time.
NOTE: The following are the original instructions.
Start rolls around 4 PM (I started around 7 PM) and then every hour let the mixer mix for about 2-3 minutes. When ready for bed split the dough in half and roll out about 1/2 inch thick into two large rectangles.
FILLING: melted butter, cinnamon (lots), white and brown sugar. (the amount depends on how gooey and rich you want them ) I used 1/4 cup butter, 1/2 cup white sugar, 3/4 cup brown sugar and about 2 teaspoons cinnamon.
Cover them lightly with sprayed (greased) plastic wrap.
Bake in the AM at 375 degrees for 12-15 minutes.
Frost while they are warm with a mixture of: