Sunday, January 20, 2013

Overnight Cinnamon Rolls

Warm, fresh, ooey, gooey, goodness...mmmmm...who doesn't like a fresh baked cinnamon roll?  The yummy aroma of cinnamon in the air is the perfect way to get me out of bed in the morning and everyone else in my house.  They can't resist the temptation!

I made a huge batch of these so I could pull a few of them out of the freezer and pop them in the oven for a quick and easy breakfast.  Lets face it no one wants to get up 3 hours early to prepare breakfast.  Well....I suppose there are some early birds, but I am definitely not one of them.

Overnight Cinnamon Rolls
1/2 cup warm water, 105-115 degrees
1 TBS sugar (or honey)
2 TBS yeast
1/2 cup butter, melted
2 eggs
2 tsp salt
1/2 cup sugar
2 cups warm milk 105-115 degrees
6 cups all purpose flour
butter, softened (I use 1 stick)
brown sugar
2 cups powdered sugar
1 tsp vanilla
2-4 TBS milk

  • Combine warm water, 1 TBS sugar, and yeast in a small bowl to activate, about 5-10 minutes, it will be foamy
  • Mix 1/2 cup sugar, melted butter, eggs, and salt in a large bowl
  • Add yeast mixture to the sugar mixture
  • Stir in warm milk
  • Add 2 cups of flour and combine
  • Continue adding flour 1/2 - 1 cup at a time until all 6 cups have been added and a sticky dough is formed
  • Knead dough on a lightly floured surface adding more flour until the dough is no longer sticky and is smooth, about 5-10 minutes
  • Place dough in a oiled bowl, cover with damp towel, and allow to rise in a warm place until doubled; about 1 hour
  • Punch down dough and separate into 2 equal pieces
  • Roll out dough into a large rectangle, about 1/4 inch thick
  • Spread 1/4 cup softened butter (leave about 1/2 inch on one long edge to seal when you roll up)
  • Sprinkle liberally with brown sugar, white sugar, and cinnamon
  • Roll up dough jelly roll style
  • Cut into 1 inch rolls 
  • ***Use a piece of unflavored, waxed dental floss to cut easier; Lift the roll and place the floss in the spot you want cut, bring the floss up, cross them, and pull (Here's a link from America's Test Kitchen that will help illustrate it)
  • At this point you can freeze what you aren't using by placing on a cookie sheet in a single layer until frozen solid, about 1-2 hours.  Then place in a ziploc bag, label, write the following instructions: Place frozen rolls in the baking pan about 1/2 in apart, cover and refrigerate overnight, let stand room temp for 30-60 minutes, bake at 350 for 20-25 minutes
  • If preparing right away let rise until double, about 45 minutes (or refrigerate overnight and allow to stand room temp for 30-60 minutes before baking)
  • Bake in a preheated 350 degree oven for 20-25 minutes or until golden brown
  • Mix together the frosting ingredients to desired consistency (if you like it thinner start with 2 TBS and add in milk 1 TBS at a time until you have the consistency you want) and spread over the hot rolls
I know lots of steps, but totally worth it!  I have a bunch ready to go in a pinch.  Great for a lazy Sunday or special occasion.  I make up the frosting when I pull the cinnamon rolls out and frost immediately so the frosting melts all around and pools in the yummy!

Seriously you have to make these.  You will not regret it!

No nutrition information because it's hard to determine the amount of filling ingredients I used.  I just sprinkled liberally so there was a nice layer of cinnamon sugar mixture :)

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