Overnight Cinnamon Rolls

Aah, the smell of freshly baked cinnamon rolls!  They remind me of the good old days when Mom would drop me off at the Mall to spend my babysitting money.  I always had intentions of buying a trinket or two but the irresistible scent of warm, sweet dough from the Cinnabon shop left me penniless.   Immediately, I would buy two.  One to indulge in right away and one to stash at home to devour for breakfast in the morning.   Unfortunately, we don't have a Cinnabon shop where I live now, but thanks to this amazing recipe from our best bites, I can make (and smell) them from home.  

First Sprinkle yeast over water, allow to bloom

Whisk in 1/2 cup flour. Cover with plastic wrap and take a nap for 30 minutes

Lots of tiny bubbles will form while you were sleeping

Add eggs,sugar,butter and flour and Kneed for 10 minutes. 

 Cover again and let rise 2 hours

Hot tip: Warm places to rise dough

garage

deck

laundry room

sunny window sill

slightly warm oven

Now for the filling...this is it!  

Just three ingredients that are so captivating 

Beat until it looks like paste.  SO Yummy!

Roll dough to 15x10 inches

Spread mixture evenly on dough

Roll it

Slice it

place in buttered baking dish and brush with melted butter.

Cover and let rest in fridge overnight

Hold me back! 

They're ginormous!

Overnight Cinnamon Rolls

printer version

Dough


1 T active dry yeast
1/2 C warm water (105 degr F/ 40 deg C)
4 1/2 C all-purpose flour
4 large eggs
1/4 C sugar
1 tsp kosher salt
1/2 C (1 stick) real butter at room temp

Filling


1/2 C (1 stick) real butter at room temp
3/4 C packed brown sugar
1 T cinnamon
Glaze


1 C powdered sugar
2 T butter, melted
2 T milk or cream
1 t vanilla extract

In the bowl of a stand mixer, sprinkle the yeast over the water, allow to bloom for a few minutes, then whisk until smooth. Whisk in 1/2 C of the flour. Cover with plastic wrap and let stand in a warm spot for about 30 minutes.
Add the eggs, sugar, butter, and remaining 4 cups flour to the yeast mixture. Fit the mixer with the dough hook and knead on medium speed until smooth 10-12 minutes. Add a bit more flour to reduce stickiness if needed.
Cover with plastic wrap, set in a warm spot and let rise until doubled, about 2 hours.

While dough is rising, prepare filling. Take 2 T of the stick of butter and set aside. Beat remaining butter, brown sugar, and cinnamon together until combined and slightly fluffy, about 1 minute.
Butter a 9x13 baking dish. Transfer the dough to a floured work surface. Roll out into a rectangle about 15x10 in. Spread filling onto dough and roll up length-wise.
Use string or dental floss to score and cut the dough into rolls. You can make 12 small rolls, 10 medium ones, or 8 large. Place cut side up in baking dish. Melt the reserved 2 T butter and brush on top of rolls. Cover tightly with plastic wrap and place in the fridge overnight.

The next morning remove from refrigerator and let rise until half again as high, about 1 hour. While rising mix glaze ingredients until combined. Preheat the oven to 350. Bake until golden brown, about 30 minutes. Let cool in the pan for 15 minutes. Spread the glaze over warm rolls and serve.