Overnight Cinnamon Rolls

This is a great recipe for a morning when you want a fabulous breakfast but don't want to get up early to do it! Just make them the night before, let them raise overnight, and then pop them in the oven for 15 minutes first thing in the morning- how easy! They always turn out super fluffy and yummy... They were the perfect start to our Father's Day!

OVERNIGHT CINNAMON ROLLS
1 T yeast
3 c warm water, divided
1 c + 1 tsp sugar, divided
1 T salt
1/2 c melted margarine
2 eggs
10 c flour (I use 5 c wheat)

Filling:
Melted or softened butter
Cinnamon
Sugar

Brown Sugar

Chopped nuts (optional)

Frosting:
8 oz cream cheese (can use reduced fat)
1/2 c margarine
Powdered sugar
Vanilla

At 4:00 the night before mix 1 T yeast, 1/2 c warm water, and 1 tsp sugar, and set aside. In mixing bowl, mix 2 1/2 c warm water, 1 c sugar, salt, margarine, and eggs. Add yeast mixture and mix. Add 8-10 c flour. Dough will be sticky. Leave mixing spoon in dough and stir down every hour until 9:00 PM.

At 9:00 divide dough in half; roll out into rectangles. Spread with melted butter and sprinkle with desired amounts of cinnamon, sugar, brown sugar, and nuts. Roll up each rectangle the long side. Cut into cinnamon rolls with floss and place on two greased cookie sheets. Let rise overnight. In the morning, bake rolls at 350 for 15-17 minutes. Frost with frosting made from cream cheese, margarine, and enough powdered sugar and vanilla to reach desired consistency. Yields 2 dozen.

NOTE: Quite a few times I have started late and have just skipped all the "raising/stirring every 1/2 hour steps" and they turned out great! I make the frosting the night before and refrigerate it - in the morning it just takes a few seconds in the microwave to get to perfect spreadable frosting.