Recipe: Cinnamon Pull-Apart Breakfast Rolls (no-knead dough, make ahead)

CINNAMON PULL-APART BREAKFAST ROLLS
(Dough is refrigerated overnight before shaping and baking.)

1 cup boiling water
2 cups sugar, divided use
1 1/4 cups butter or margarine, divided use
1 tsp salt
1 pkg yeast
1/4 cup warm water
2 eggs, beaten
4 1/2 cups bread flour
FOR THE FILLING:
3/4 cup butter or margarine, melted
1 tbsp ground cinnamon

THE DAY BEFORE SERVING:
Pour 1 cup boiling water over 1/2 cup sugar, 1/2 cup butter and salt; mix until butter melts. Cool to lukewarm.

Dissolve yeast in 1/4 cup warm water and add to mixture. Add beaten eggs. Stir in flour and mix to make a soft dough. Place in a large mixing bowl. Cover with plastic wrap and refrigerate overnight.

THE NEXT MORNING:
Preheat oven to 375 degrees F. Grease a tube or loaf pan.

Remove dough from refrigerator and allow to come to room temperature (about 30 minutes).

Meanwhile, melt the remaining 3/4 cup butter. Remove from heat and mix with the remaining 1 1/2 cups sugar and cinnamon; set aside.

Form dough into balls about 1 1/2 inches in diameter and roll each one in the cinnamon-sugar- butter mixture. Place balls into the prepared pan.

Bake at 375 degrees F for about 45-50 minutes or until nicely browned.

Makes 6 rolls
Source: The Cook's Book of Uncommon Recipes by Barbara Hill