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Overnight Cinnamon Rolls Recipe

   
 

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     Overnight Cinnamon Rolls

Category   Desserts - Breads
Sub Category   None
Servings   1 dozen
Preptime   30 min

Ingredients
Dough- 4 large eggs yolks, room temp.
1 large whole egg, room temp.
2 oz. sugar, approx. 1/4 cup
3 oz unsalted butter, melted. approx. 6 tbs
6 oz buttermilk, room temp.
20 oz all-purpose flour, approx 4 cups, also for dusting
1 pkg instant dry yeast, approx. 2 1/4 tsp
1 1/4 tsp kosher salt
vegetable oil or cooking spray
 
Filling- 8 oz. light brown sugar, approx 1 cup (packed)
1 tbs. ground cinnamon
pinch of salt
3/4 oz. unsalted butter, melted. approx 1 1/2 tbs.
Icing- 2 1/2 oz cream cheese, softened, approx 1/4 cup
3 tbs milk
5 1/2 oz powdered sugar, approx 1 1/2 cups.

Instructions
For the dough- In the bowl of a stand mixer with the whisk attachment, whisk the egg yolks, whole egg, sugar, butter, and buttermilk. Add 2 cups of the flour along with the yeast and salt; whisk until moistened and combined. Remove the whisk attachment and replace with a dough hook. Add all but 3/4 cup of the remaining flour and knead at low speed for 5 minutes. Check the consistency of the dough, add more flour if necessary. The dough should feel soft and moist but not sticky. Knead on low speed for 5 minutes more or until the dough clears the side of the bowl. Turn the dough onto a lightly floured surface and knead by hand for 30 seconds. Lightly oil a large bowl. Transfer the dough to the bowl, lightly oil the top of the dough, cover and let double in vol. 2- 2 1/2 hrs.
For the filling- Combine the brown sugar, sinnamon and salt in medium bowl. Mix until well incorporated. Set aside until read to use. Butter a 9x13 inch glass baking dish. Turn the dough out unto a lightly floured work surface. Gently shape the dough into a rectangle with the long side nearest you. Roll into an 18 by 12 inch rectangle. Brush the dough with the 3/4 ounce melted butter, leaving 1/2 inch border along the top edge. Sprinkle the filling mixture over the dough. leaving 3/4 inch border along the top edge. Gently press the filling into the dough.
Beginning with the long edge nearest you, roll the dough into a tight cylinder. Firmly pinch the seam to seal and roll the cylinder seam side down. Very gently squeeze the cylinder to create even thickness. Using a serrated knife, slice the cylinder into 1 1/2 inch rolls; yielding 12 rolls. Arrange rolls cut side down in the baking dish; cover tightly with plastic wrap and store in the refrigerator overnight or up to 16 hours. Remove the rolls from the refrigerator and place in an oven that is turned off. Fill a shallow pan 2/3 full of boiling water and set on the rack below the rolls. Close the oven door and let the rolls rise until they look slightly puffy; approx 30 min. Remove rolls and shallow pan of water from oven.
Preheat the oven to 350 deg. When the oven is ready place the rolls on the middle rack and bake until golden brown, or until the internal temp reaches 190 deg. on an instant read thermometer, approx 30 min. While the rolls are cooling slightly, make the icing by whisking the cream cheese in the bowl of a stand mixer until creamy. Add the milk and whisk until combined. Sift in the powdered sugar and whisk until smooth. Spread over the rolls and serve immediately.
Serving Suggestions
Cut using string or floss. Slide under roll, cross ends and pull until cut.


Originally Submitted
7/22/2009





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