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Overnight Homemade Cinnabon Cinnamon Rolls

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Rate this recipe 4.5/5 (26 Votes)
Overnight Homemade Cinnabon Cinnamon Rolls 1 Picture

Ingredients

  • FOR THE FILLING:
  • FOR THE DOUGH
  • 1 cup whole milk
  • 1/4-ounce packet active dry yeast
  • 1/4 cup plus 1/4 teaspoon granulated sugar
  • 4 tablespoons unsalted butter, melted, plus more for the bowl
  • 1 large egg yolk
  • 1 1/2 teaspoons vanilla extract
  • 2 3/4 cups all-purpose flour, plus more if needed
  • 3/4 teaspoon salt
  • 1/4 teaspoon freshly grated nutmeg
  • All-purpose flour, for dusting
  • 12 tablespoons unsalted butter, softened, plus more for the pan
  • 1/2 cup granulated sugar
  • 3 tablespoons ground cinnamon
  • FOR THE GLAZE
  • 2 cups confectioners sugar
  • 1/3 cup heavy cream
  • 4 tablespoons unsalted butter, melted

Details

Adapted from krystaslifeinfood.com

Preparation

Step 1

Make the dough: warm the milk in a medium saucepan over low heat until it reaches about 110 degrees (or is warm to the touch, but not hot). Remove from the heat and sprinkle in the yeast and 1/4 teaspoon sugar (don't stir). Set aside until foamy, about 5 minutes. Whisk in the melted butter, egg yolk and vanilla.

Whisk the flour, the remaining 1/4 cup sugar, the salt and nutmeg in the bowl of a stand mixer. make a well in the center and pour in the yeast mixture. Mix on low speed with a dough hook until thick and slightly sticky. Knead on medium speed until the dough gathers around the hook, 6 minutes. (add up to 2 more tablespoons flour if necessary.)

Remove the dough and shape into a ball. Butter the mixer bowl and return the dough to the bowl, turning to coat with butter. Cover with a cloth hand towel and let rise until doubled, 1 hour 15 minutes. Or about 40 minutes if you use my warm oven method mentioned above.

On a lightly floured surface, roll the dough into a 12-by-14-inch rectangle with the loner side facing you. Spread with the softened butter, leaving a 1/2-inch border on the far long edge. Mix the sugar and cinnamon; sprinkle over the butter. Brush the un-buttered far edge with water. Roll the dough away from you in a tight cylinder and press on the long edge to seal. Cut the cylinder with a sharp knife to make 6 equal-size buns.

Butter a 9-by-13-inch baking pan; place the buns cut side down in the pan, leaving space between each. Cover with the towel and let rise until doubled, 40 minutes. Or about 25 minutes if using my warm oven method. Cover risen buns with plastic wrap and put in the refrigerator for the next morning. You can also bake these right away if desired.

The next morning, take the buns out of the fridge, take the plastic wrap off and let them set at room temperature for about 20 minutes to take the chill off. Preheat the oven to 325 degrees. Bake buns until golden, about 35 minutes (check them at 30-you don't want them to overcook). Cool in the pan 15 minutes. meanwhile, make the glaze: Sift the confectioners sugar into a bowl, then whisk in the cream and melted butter. Transfer the buns to a rack and spoon the glaze on top while still warm. (I just glazed them in the pan).


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