Yummy and Moist Cinnamon Rolls

After 7 years of recipe tweaking, I feel like I have finally perfected a cinnamon roll recipe. Well, at least for today! They are overnight (or in the fridge for 12 hours) so make sure you plan ahead. It makes it a perfect Sunday Brunch item so the hard work and clean-up are all on Saturday night and the aroma of fresh cinnamon rolls fills the air the next morning.

We made a pan, this for our neighbors and froze another pan. Makes a big recipe!

Evening Before:

Dissolve:
2 and 1/3 Cups Warm Water
2 Tb Yeast

Mix:
1 ½ Cubes of Melted Butter
½ Tsp. Salt
2/3 Cup Sugar

Mix:
2 Eggs
1 Tsp Baking Powder
8 Cups Flour
1/2 Cup of powdered milk

Combine all above ingredients together, knead till smooth (add more flour if needed unless doing it in an electric mixer), Rise 1.5 Hours (or till double in size, do not let it rise to quickly). The dough will be VERY sticky. That's okay.

Roll Out adding as much flour as needed till 1/4 inch thick.

Mix:
1 Cup Melted Butter
1 Cup White Sugar
1 Cup Brown Sugar
1 Tsp Cinnamon
1/2 Tsp Nutmeg

Spread over rolled out dough, add raisins, nuts, chocolate chips as desired. Roll up dough, cut in to 2-3 inch sections. Oil and Pat with Flour Baking Pans. Place in rolls, cover and let set in fridge a minimum of 12 hours.

Next Morning:

Pull out pans of rolls, let rise approx. 3 hours. Bake at 350 covered (we use tin foil) for 20 minutes or until an internal temperature of 200 degrees.

Let Cool, Frost and Enjoy!

Frosting:

Whip together the following
1 pkg Cream Cheese, 1 tsp evaporated Milk, 1/8 tsp Vanilla, Powdered Sugar as needed, Small Dash of Salt

OR

Whip together the following

4 oz Cream Cheese (half pkg)

1 Cup whipping Cream

4 oz Marscopone

1/8 Cup White Sugar

½ tsp Vanilla,

1/8 tsp salt