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Overnight Toffee Cinnamon Rolls

           
 

Any cinnamon roll is wonderful but add toffee bits and a brown sugar icing and you've entered the divine category!

 
 
Intermediate Serves
SKILL LEVEL 15 rolls
 
 
Fleischmann's®
 
 
Ingredients
 
3-1/3 cups all-purpose flour
1/4 cup sugar
1 teaspoon salt
1/2 cup butter OR margarine, softened
1 (2-1/4 tsp.) envelope Fleischmann's® Quick Rise Yeast
1 cup whipping cream
1/2 cup milk
3 egg yolks
Toffee Filling
2 tablespoons butter OR margarine, softened
1/4 cup brown sugar
1-1/2 teaspoons ground cinnamon
1/2 cup toffee bits
1/4 cup chopped pecans, toasted, optional
Caramel Icing
1/4 cup butter OR margarine
1/2 cup brown sugar
2 tablespoons milk
1-1/2 cups powdered sugar
1 teaspoon pure vanilla extract
 
 
 
 
Instructions
 

Combine flour, sugar and salt in a large bowl. Cut in butter with pastry blender or two forks until mixture resembles coarse crumbs. Stir in undissolved yeast. Heat the cream and milk until very warm (120° to 130°F). Add egg yolks, mixing well. Add to flour mixture and stir just until dry ingredients are moistened. Spread light film of butter on dough to prevent drying. Cover bowl with plastic wrap and refrigerate overnight or up to 2 days.

Turn dough out onto a lightly floured surface and knead a few turns to shape into a ball. Roll the dough into a 12 x 16-inch rectangle. Spread with softened butter. Combine brown sugar and cinnamon and sprinkle over butter, followed by toffee chips and pecans. Roll up jellyroll style and pinch seams to seal. Cut roll into 15 equal slices. Arrange cut side up, in a greased 13 x 9-inch pan.

Let rolls rise in a warm place until nearly double, about 1 hour. Bake in preheated 350°F oven for 30 to 35 minutes or until light brown. If rolls are browning too quickly, cover lightly with a piece of foil for the last 5 to 10 minutes of baking.

Remove rolls from oven and let cool a few minutes before removing from pan. Cool 10 minutes and frost.

To make caramel icing, melt butter in small saucepan. Add brown sugar and cook, stirring constantly, until mixture just comes to a boil. Remove from heat; stir in milk. Add powdered sugar and vanilla, beating until smooth. Drizzle warm icing over rolls.

Recipe Tip: Use the residue of butter on the butter wrapper to coat top of dough.

 
Total Time
 
Bake Time 30 to 35 minutes
Rise Time 8-48 hrs+60 minutes
 
Nutrition Facts
Valeur nutritive

Per Serving / Par portion
 
Calories  
Fat / Lipides  0 g
Saturated / saturés   g
 
Carbohydrate / Glucides   g
Fibre / Fibres   g
Sugars / Sucres   g
 
Cholesterol / Cholestérol   mg
 
Protein / Protéins   mg
 
Sodium   mg
 
Potassium   mg
 
Calcium   mg
 
Iron / Fer   mg
 
 

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