Recipe Testing: Our FAVORITE Cinnamon Rolls!

Well, it's happened.  We've discovered our favorite cinnamon roll recipe - it's basically everything we've been looking for!  Soft dough, great cinnamon filling, and amazing glaze/frosting that's not too thin or too thick!  (I don't know if this will make us stop testing other recipes, but I've definitely got my fall back!)

This recipe is from Pink of Perfection and I really didn't need to change a thing!  These are great for time (as you don't have to let the dough rise).  I also tested out freezing the cinnamon rolls as soon as I formed them (instead of letting them rise overnight) to save for another morning.  Then I just pulled them out in the evening and let them thaw and rise on the counter overnight. Then baked them as directed the next morning.  It didn't affect the flavor at all and made them even handier!  So here you go:

(sorry for the lack of pictures on my part!)

(picture from pink of 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) - I didn't have this and used a 1 Tablespoon of real maple syrup in place of 1 T of milk
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.