The dough for these cinnamon rolls rests for 30 minutes in the refrigerator before it is made into cinnamon rolls.

Refrigerator Cinnamon Rolls

3/4 cup warm water
2 large eggs
1 (1/4-ounce) package active dry yeast or 2 1/2 teaspoons
4 cups all-purpose flour
3/4 cup butter, melted - divided use
2 tablespoons granulated sugar
1 teaspoon salt
1/2 cup firmly packed brown sugar
1 tablespoon ground cinnamon

1. Beat warm water (105° to 115°F | 40°C to 45°C) with eggs until well mixed. Stir in yeast and let sit for 15 minutes.
2. Meanwhile, combine flour, 1/2 cup butter, sugar and salt in a large bowl. Stir in yeast mixture and mix until a dough forms.
3. Turn dough out onto a lightly floured surface and knead until smooth, about 3 minutes. Form into a ball and place in an oiled bowl, loosely cover with plastic wrap and refrigerate for 20 minutes.
4. Spray 16 muffin cups of two muffin tins (8 from each pan) with vegetable cooking spray.
5. Roll out the dough to a 1/4-inch-thick rectangle. Spread evenly with remaining 1/4 cup butter, then sprinkle with brown sugar and cinnamon. Roll up dough like a jelly roll and cut into 1-inch slices. Place each roll in the bottom of a muffin tin and allow to rise for 30 minutes.
6. Preheat oven to 350°F (175°C).
7. Before placing in oven, fill any empty muffin cups with a little water so that they won't burn while baking.
8. Bake cinnamon rolls for 30 minutes, or until golden brown.

Makes 16 rolls.