Over Night Cinnamon Rolls Recipe created by: Lindsay Collins

Prep Time 1 hour
Cook Time 30 minutes Resting Time 1 hour or overnight
Total Time 2 hours 30 minutes

Yeast Mixture:

1 tsp granulated sugar
10 ml active dry yeast one (0.25 oz package) 1/2 cup warm water 110F/45C

Milk Mixture:

1/2 cup milk
1/4 cup granulated sugar 1/4 cup unsalted butter cubed 1 teaspoon salt

Dough:

2 large eggs room temperature, lightly beaten 4 cups all-purpose flour

Filling:

3/4 cup brown sugar

1 tablespoon ground cinnamon

1/4 cup unsalted butter very soft but not melted

Icing:

• 3 tablespoons (42g) butter, melted, divided
• 1/2 teaspoon vanilla extract
• 1/16 teaspoon (pinch) salt
• 1 1/2 cups (170g) confectioners’ sugar, sifted
• 1 to 2 tablespoons (14g to 28g) milk, cream, or buttermilk; enough to thinto desired consistency

INSTRUCTIONS

Yeast Mixture:

1.In a small bowl, dissolve 1 tsp granulated sugar and yeast in warm water. Let stand until frothy, approx 10mins. Make sure it’s frothy! If not then your yeast hasn’t activated and you need to redo it with a new package. Make sure the water is warm and your yeast is not expired!

Milk Mixture:

1.In a small saucepan, warm the milk until it bubbles, remove from heat. Mix in 1/4 cup sugar, 1/4 cup butter and salt; stir until melted (easier if the butter isn’t cold). Let cool until lukewarm.

Dough:

1.In a large bowl combine the yeast mixture, milk mixture, eggs, and 1 1/2 cup flour. Stir with a wooden spoon to combine. Add in the remaining flour 1/2 cup at a time, incorporating well after each addition.

2.When the dough comes together, turn it out onto a lightly floured surface and knead until smooth, about 7-8 minutes.

3.Lightly oil a large bowl, place the dough in the bowl and turn it over to coat it with oil. Cover the bowl with a damp tea towel and let rise in a warm place until doubled in volume, approx 1 hour.

Filling:

1.In a medium bowl, combine 3/4 cup brown sugar and cinnamon. Set aside.

Assembly:

1.Grease a 9×13′′ baking pan or dish.
2.Turn dough out onto a lightly floured surface and roll into an 18×14′′ rectangle.

3.Spread approximately half (2 Tbsp) of softened butter over the dough leaving a 1′′ border. Sprinkle brown sugar cinnamon mixture over top, within the border.

4.Starting with the long side begin rolling tightly. Pinch seam well to seal.

5.Spread remaining butter over top and cut into 15 equal pieces with a serrated knife. Place into Smithey no. 14.

6.Cover baking dish tightly with plastic wrap and place in the fridge overnight. (If baking same day, cover rolls and let rise for 1 hour or until doubled in size).

7.In the morning, remove dish from fridge and let the rolls come to room temperature. Approx 45mins to 1 hr.

8.Preheat oven to 375F and bake for 25-30mins until golden brown.

To make the icing:

1.Combine the remaining 1 1/2 tablespoons (21g) melted butter with the remaining icing ingredients in a medium bowl, mixing with a spatula until smooth. Milk makes a lovely frosting; using cream in place of milk creates an extra layer of richness, while substituting buttermilk adds subtle tang, a nice counterpoint to the icing’s overall sweetness.

2.Ice the rolls and serve immediately. Store icing at room temperature, tightly covered, until you’re ready to use it.