While mixture cools, dissolve yeast in the 1/2 cup warm water in a separate bowl. Let mixture rest 5 minutes, until foamy .
When butter and sugar mixture is lukewarm, add eggs and yeast. Stir well to make sure sugar is dissolved. Gradually mix in hour with a wooden spoon until well mixed. The dough will be very soft and sticky. Cover pot with a lid or plastic wrap and refrigerate at least 4 hours or overnight. This allows enough time for dough to rise almost to the top of the pan.
When ready to shape rolls, coat 3 rimmed baking sheets with nonstick cooking spray and set aside. Combine brown sugar and cinnamon in a small bowl and set aside.
Remove dough from refrigerator and use a rubber spatula to scrape it out of the pot onto a well-~oured surface. Divide dough into 3 pieces. Dust the countertop or a bread board with additional hour and roll out flrst piece in a 15 x 6- inch rectangle.
Spread one third of the softened butter over the rectangle and sprinkle with one third of the cinnamonsugar mixture. Use your fmgers to slightly press mixture into dough. Roll up the dough tightly, pinching edges together when finished. Slice roll into 12 rounds.
Place rounds on prepared baking sheet and cover with a clean towel. Repeat with remaining pieces of dough. Let rolls raise 2 to 3 hours.
Preheat oven to 375 degrees F. Bake each sheet 15 to 20 minutes, until rolls are golden brown and cinnamon mixture is bubbly. Remove from oven and cool to to 15 minutes before glazing.
Prepare glaze by whisking together melted butter, powdered sugar, and vanilla in a small bowl. Gradually whisk in cream, 1 tablespoon at a time, until glaze reaches a smooth, creamy consistency. Pour over warm rolls and serve immediately.
Douth:1 cup water
1 cup cold butter,cut into chunks
3/4 cup sugar
2 teaspoons salt
1 cup cold water
2 (0.25-ounce)packets yeast
1/2 cup warm water
4 eggs, beaten
8 cups flour
Figging:
1 cup dark brown sugar
3 tablespoons ground cmnamon
1/2 cup butter, softened
Ctaze:
1/2 cup butter, melted
3 cups powdered sugar
1 teaspoon vanilla
4 to 5 tablespoons cream
