Overnight Cinnamon Rolls

I thought I should really indulge in a delicious treat before I got my wisdom teeth out. I am definitely not regretting choosing to make these amazing overnight cinnamon rolls the eve of my surgery. Although it was an overnight process they were very easy to make. I was a bit worried making these from scratch, but my family was able to quickly reassure me that they enjoyed them. Only about 10 minutes after serving them I noticed there were only 2 lonely rolls left in the pan. So I am not making this up when I say, they will go fast!

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I did some research before and came across a lot of different tips. I compiled elements from different recipes that I thought would work, and my final product just so happened to turn out! I was a little nervous about making the dough from scratch, but it was really nothing to worry about. All I needed was some yeast, muscle, time and the dough rose perfectly. A lot of recipes I came across used a stand mixer, but I got perfectly soft dough kneading by hand.

The dough rising, rolling and slicing is done the night before. As for the morning, all you have to do is let the rolls rise in a slightly warmed up oven, make the glaze and dig in. I hope you enjoy these as much as my family did. I know I'll be making more rolls as soon as my teeth heal. Possibly caramel rolls?

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Overnight Cinnamon Rolls

Cook time: 28 Minutes

Makes: 14-16 rolls

Dough ingredients

¼ cup water

¼ cup granulated sugar + 1 tsp

1 package of dry yeast

¼ cup of milk

¼ cup of granulated sugar

1 egg

¼ cup butter (melted)

4 cups flour

2 tbsp. butter (melted before baking)

Filling ingredients

1/3 cup butter (melted)

¾ cup brown sugar

¼ cup granulated sugar

1 ½ tbsp. cinnamon

Glaze Ingredients

1/4 cup of cream cheese (room temp)

1 tbsp. butter (room temp)

1 ¼ cups of powdered sugar

2 ½ tbsp. warm milk

Instructions

1. In a cereal bowl combine warm water and 1 tsp granulated sugar. Sprinkle yeast packet over the top and let it sit.

2. Wisk together the egg, milk, sugar and ¼ cup of melted butter. Then add 2 cups of flour along with the yeast mixture. Mix together until all is incorporated.

3. Take the dough and begin to knead on a well floured surface. Gradually add in the additional 2 cups of flour. Knead, roll and pat the dough until it is a smooth ball and the flour is all combined.

4. Spray a large bowl with cooking spray and place the dough in the bowl. Spray the top of the dough and cover the bowl with plastic wrap and let the dough rise for 1 ½ hours in a warm place.

5. After the dough has risen roll it out onto a well floured surface. You should make a rectangle approximately 15 x 9”. Then begin making the filling.

6. Melt butter in a medium sized bowl and mix in brown sugar, sugar and cinnamon. Using a spatula, cover the rectangular dough shape evenly with filling. Leave a small border around the edges so the rolling process is easier.

7. Starting from the long edge of the rectangle begin slowly rolling the dough. Make sure the dough is tightly rolled creating a jelly roll form. Grease a 9x13 baking pan

8. Using floss or a sharp knife, cut off the ends of the roll so they are nice and even. (save these just in case there is extra room in baking pan)

9. Begin slicing or using the floss to cut even pieces. Depending on your size preference, you should be able to get 14 rolls plus the 2 extra ends. Arrange the pieces on your baking pan so you are able to see the spiral shape of each roll. If you want a couple extra mini rolls, add the 2 extra ends to the baking pan.

10. Cover the pan with plastic wrap and let the rolls sit over night…

11. In the morning take out the rolls and preheat your oven to 170 degrees. Once the oven has preheated, turn it off and let the rolls rise in the warm oven for 20 minutes.

12. Take rolls out of the oven and preheat the oven again to 350 degrees.

13. Melt 2 tbsp. of butter in a cereal bowl and brush evenly over the rolls. Put rolls in the oven for about 20 minutes or until the tops are golden brown. Take the rolls out and cover the baking pan with tin foil. Put the rolls back in the oven for an additional 8 minutes.

14. While the rolls are cooling you can begin making the glaze. Mix together cream cheese, butter (room temp), and powdered sugar. Microwave milk for about a minute and gradually add it to the glaze mixture.

15. Pour your desired amount of glaze on top of each cinnamon roll, and smooth out with a spatula. (I like to save some glaze for those who like a little more than other). Enjoy :)

* adapted from http://www.laurainthekitchen.com/recipes/cinnamon-rolls/

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