Those of you who have been reading my blog for a while know that cinnamon rolls have been on my baking bucket list. I haven’t found the courage (or the occasion) to bake them from scratch. Most recipes that I’ve seen yield huge portions that wouldn’t be rational for my family of 3 to enjoy.
Well, the occasion finally presented itself when my family came to visit for Thanksgiving. My parents, my brother and his wife braved the chaos of I-95 and made it to our house for the holiday. I didn’t have anything prepared for Friday morning breakfast and thought that it would be the perfect opportunity to make cinnamon rolls.
I had some help from my sister-in-law (who also graciously designed my new logo – thanks, Michelle!), and it made the process much easier and less daunting. The cinnamon rolls, though a bit too browned and crunchy for my liking, actually had a nice mild cinnamon sugar taste. They weren’t overly sweet like the ones you find in your local mall. We also opted to leave the glaze off so we could give our tummies a break from all the calories we consumed the night before.
I’d recommend baking these for about 25 minutes in a 325 degree F oven. Like I said, the rolls were too crunchy when we baked them for 30 minutes in a 350 degree F oven. Otherwise, the recipe was fantastic, and I am excited to bake different types of cinnamon rolls the next time an opportunity arises!
Overnight cinnamon rolls
- 1 Tablespoons active dry yeast
- 1/2 cup warm water 105°F
- 4 and 1/2 cups all-purpose flour plus more as needed
- 4 eggs
- 1/4 cup granulated sugar
- 2 teaspoon kosher salt
- 8 Tablespoons (1 stick) unsalted butter at room temperature
- 8 Tablespoons (1 stick) unsalted butter melted
- 1/2 cup granulated sugar mixed with 1 Tablespoon ground cinnamon
- In the bowl of a stand mixer, sprinkle the yeast over the water. Let it set for a few minutes until it gets frothy, then whisk until smooth. Whisk in 1/2 cup of the flour. Cover with plastic wrap and let it rest in a warm spot for about 30 minutes.
- To the yeast mixture, add the eggs, granulated sugar, salt and the remaining 4 cups of flour. Using the dough hook, knead on medium speed until smooth, 3 to 4 minutes. Add the room-temperature butter and continue to knead for about 10-12 minutes or until the dough is smooth. You may need to add some extra flour to the dough so it isn't so sticky. Cover the bowl with plastic wrap and let the dough rise until doubled, about 2 hours.
- Butter or grease a 9-by-13-inch baking dish. Transfer the dough to a lightly floured work surface. Roll the dough into a 15-by-10-inch rectangle. Brush the dough with half of the melted butter and be sure to leave a 2-inch-wide strip uncovered on one of the long sides. Sprinkle the cinnamon sugar mixture over the butter.
- Starting at the long side that is fully buttered and covered with sugar, tightly roll up the rectangle into a log shape. Place the roll with the seam facing down and cut it into 10 or 12 equal pieces. Put the pieces cut side up in the prepared dish. Brush the tops of the rolls with the remaining butter. Cover with plastic wrap and let it cool in the refrigerator overnight.
- The next morning, remove the rolls from the refrigerator and let them rise for 1 hour.
- Preheat your oven to 350°F (I recommend baking at 325 degrees F).
- Bake the rolls until the tops are golden brown, about 30 minutes (I recommend baking for 25 minutes in a 325 degree F oven). Let cool in the pan for 15 minutes. Serve warm.