Ingredients
2 packages (1/4 ounce each) active dry yeast1-1/2 cups warm water (110° to 115°)2 large eggs, room temperature1/2 cup butter, softened1/2 cup sugar2 teaspoons salt5-3/4 to 6-1/4 cups all-purpose flourCINNAMON FILLING:1 cup packed brown sugar4 teaspoons ground cinnamon1/2 cup softened butter, dividedGLAZE:2 cups confectioners’ sugar1/4 cup half-and-half cream2 teaspoons vanilla extract
Preparation
In a small bowl, dissolve yeast in warm water. In a large bowl, combine eggs, butter, sugar, salt, yeast mixture and 3 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a very soft dough (dough will be sticky). Do not knead. Cover; refrigerate overnight.
In a small bowl, mix brown sugar and cinnamon. Turn dough onto a floured surface; divide dough in half. Roll 1 portion into an 18x12-in. rectangle. Spread with 1/4 cup butter to within 1/2 in. of edges; sprinkle evenly with half of the brown sugar mixture.
Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 12 slices. Place in a greased 13x9-in. baking pan, cut side down. Repeat with remaining dough and filling.
Cover with kitchen towels; let rise in a warm place until doubled, about 1 hour. Preheat oven to 375°.
Bake 20-25 minutes or until lightly browned. In a small bowl, mix confectioners’ sugar, cream and vanilla; spread over warm rolls.
