Giant Overnight Cinnamon Rolls

Looking for something to bake for Thanksgiving or Christmas morning? These giant cinnamon rolls tested out as a “Perfect 10!” Made with a roll mix, they’re easy to prepare and bake up tender and sweet. The best part is that you prep them the night before. Just pop them into the oven and bake for 30 minutes and serve fresh from the oven. Lovin’, homemade!

Rolls
1 pkg. Hot Roll Mix
2 Tbsp. sugar
1 cup hot water (110-115 degrees)
2 Tbsp. butter, softened
1 egg, slightly beaten

Filling
1/4 cup butter, softened
1/3 cup sugar
1 tsp. cinnamon
1/2 cup raisins
1/4 cup nuts, finely chopped

Glaze
1 1/2 cups powdered sugar
1 Tbsp. butter, softened
2-3 Tbsp. milk
1/2 tsp. vanilla

Prepare 13×9-inch pan by greasing liberally with cooking spray or butter. In large bowl, combine flour mixture from hot roll mix with yeast from foil packet. Add 2 Tbsp. sugar and blend well. Stir in hot water, 2 Tbsp. butter and egg and mix until dough pulls away from sides of bowl.

Turn dough out onto lightly floured surface. With greased or floured hands, shape dough into a ball. Knead dough for 5 minutes until smooth. Cover with large bowl and let rest 5 minutes.

On lightly floured surface, roll dough into 15×10-inch rectangle. Spread 1/4 cup butter evenly over dough. In small bowl, combine 1/3 cup sugar and cinnamon; blend well. Sprinkle evenly over butter. Sprinkle with raisins and nuts.

Starting with 10-inch side, roll up tightly, pressing edges to seal. Cut into 6 slices and place cut side down in greased pan. Cover with plastic wrap and refrigerate overnight. (Dough will rise in the refrigerator.)

The next morning, heat oven to 375 degrees. Remove plastic wrap and bake dough uncovered for 20-30 minutes or until golden brown. Remove from oven and cool 1 minute. Remove rolls from baking pan and transfer to serving platter to cool for 10 minutes.

In small bowl, combine all glaze ingredients and blend until smooth. Using a fork or wire whisk, drizzle glaze over warm rolls.

Makes 6 rolls