Overnight Cinnamon Rolls

(Courtesy of Taste of Home)

Ingredients:
2 pkgs. (1/4 oz. each) active dry yeast
1 1/2 c. warm water (110-115 degrees)
2 large eggs
1/2 c. sugar
2 tsp. salt
5 3/4-6 1/4 c. all-purpose flour
FILLING:
1 c. packed brown sugar
4 tsp. ground cinnamon
1/2 c. softened butter, divided
GLAZE:
2 c. confectioners sugar
1/4 c. half and half cream
2 tsp. vanilla extract

Directions:
In a small bowl, dissolve yeast in warm water.  In a large bowl, combine eggs, butter, sugar, salt, yeast mixture and 3 c. 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 with plastic wrap; refrigerate overnight.

In a small bowl, mix brown sugar and cinnamon.  Turn dough onto a floured surface; divide dough in half.  Roll one portion into an 18x12 inch rectangle.  Spread with 1/4 c. butter to within 1/2 inch 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 9x13 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 degrees.

Bake 20-25 minutes or until lightly browned.  In a small bowl, mix confectioners' sugar, cream and vanilla; spread over warm rolls.

Dark Chocolate Filling: Finely grate a 4 oz. bittersweet chocolate bar; gently stir in 1/2 c. sugar, 2 Tbsp. baking cocoa and 1/2 tsp. ground cinnamon.  Sprinkle over butter in place of brown sugar-cinnamon mixture

Orange-Spice Filling: Mix 1 c. packed brown sugar, 2 Tbsp. grated orange peel, 2 tsp. ground cinnamon, 1 tsp. ground ginger and 1/2 tsp. each ground cardamom, ground cloves and ground allspice until blended.  Sprinkle over butter in place of brown-sugar mixture.