5 c. Bread Flour
4 c. Whole Wheat Flour
3 c. Warm Water, 105°-115°
1 pkg. Yeast
2 tsp. Salt
1 c. Granulated Sugar
1/2 c. Butter or Margarine
2 Eggs, room temp.

1 c. Whipping Cream
2 c. Brown Sugar
1 c. Butter or Margarine

Filling:
1/2 c. Butter or Margarine
1/2 -1 c. Brown Sugar
1 Tbsp. Cinnamon
1 c. Raisins, optional

At 4 p.m.
In a large bowl combine bread flour and whole wheat flour.
In a separate bowl combine warm water, yeast salt, sugar and butter or margarine and eggs.
Mix wet ingredients with dry ingredients.
Cover dough with plastic wrap and set aside until 10 p.m.
Mix together the whipping cream, brown sugar and 1 c. butter or margarine.
Pour into 2 greased 9″ x 13″ pans.
Turn dough out onto a floured surface.
Knead and roll into a rectangle.
Spread with butter.
Scatter brown sugar, cinnamon and raisins over dough.
Roll dough into a long roll.
Cut into 1/4″ slices.
Lay slices into prepared pans.
Cover, let rise until morning.
Bake 25 minutes at 350°F.
Drizzle glaze over top of baked cinnamon rolls.

Glaze:
1 c. Powdered Sugar
1/2 tsp. Vanilla
2-3 tsp. Milk or Water

Stir together all ingredients until smooth.