Overnight Cinnamon Rolls, or How to Rot Your Teeth

*Not my recipe. This comes from Pink Perfection.

Overnight Cinnamon Rolls
makes 12

dough
1 cup milk
1/3 cup butter
1 (.25 ounce) package active dry yeast
1/2 cup white sugar
4 1/2 cups all-purpose flour
1 teaspoon salt
3 eggs

filling
1 1/3 cups (packed) golden brown sugar
2 1/2 tablespoons ground cinnamon
3 tablespoons unbleached all purpose flour
7 tablespoons unsalted butter, room temperature

glaze
1 1/2 cups powdered sugar
1/2 cup maple sugar (if you can’t get maple sugar, use 2 cups powdered sugar, and you could add some maple flavoring, if desired)
1/4 cup unsalted butter, melted
2 tablespoons (or more) whole milk
1 teaspoon vanilla extract
1/8 teaspoon coarse kosher salt

Heat the milk in a small saucepan until it bubbles, then remove from heat. Stir in butter until melted. Let cool until lukewarm.

In a large mixing bowl, combine 2 1/4 cup flour, yeast, sugar and salt; mix well. Add eggs and the milk mixture; beat well. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has just pulled together, turn it out onto a lightly floured surface and knead until smooth, adding more flour as needed, about 5 minutes.

Cover the dough and let rest for 10 minutes. Meanwhile, in a small bowl, mix together filling ingredients.

Roll out dough into a 9×12 inch rectangle. Spread dough evenly with filling mixture. Roll up dough from the long end and pinch seam to seal. Cut into 12 equal size rolls and place cut side up in a 9×12″ baking pan. Cover and refrigerate overnight.

The next morning, remove cinnamon rolls from refrigerator and let sit on the counter for about 30 minutes to take the chill off. Preheat oven to 375 degrees F.

Bake for 20 minutes, or until browned. Meanwhile, in a small bowl, whisk together glaze ingredients, adding more milk to thin glaze, if necessary. Remove rolls from oven, and pour glaze over hot cinnamon rolls. Serve warm.