воскресенье, 6 ноября 2016 г.

Overnight Cinnamon Rolls Recipe

Overnight Cinnamon Rolls Recipe


Overnight Cinnamon Rolls Recipe


Hi Natasha! Can I use instant yeast instead of active?


Hi Svetlana, I haven’t tried to substitute it that way but if you use instant yeast, typically you don’t have to do the initial 7 minute proofing step at the start of the recipe, just add the first bit of flour and let it proof. Again I haven’t tested it but I think it could work fine.


Amazing Reply


Hi Natasha! Do you think this cream cheese frosting would work for the pull-apart pumpkin bread? Or would it be too thick..? I haven’t tried it yet, but I was just curious if it would work!


I think that frosting would work on anything! Yes, I think it would be very tasty Reply


Question Natasha. I’m going to definitely try these and might even try apple butter sauce on one half, but my question is about storing them. How do they keep and do they freeze? I’m assuming that you’d keep them without the icing and just add it to them when you serve? Just wondering because I sell my goods to coffee shops and that’s always a question I get. Thanks


Hi Judy, I haven’t tried freezing them so I’m not sure if that works well. I assume it does but they would need reheating in the oven to get them crispy again. I keep them at room temperature for a day and they are usually gone by then but I think they would be ok at room temp for a couple of days. You would want to refrigerate if leaving them out much longer than that. I drizzle with glaze just as soon as they are cooled to room temperature. The glaze holds up really well at room temperature. If you’re freezing the pastry, definitely don’t add the glaze until ready to serve again.


With my customers, they typically refrigerate everything for the evening, put it out during the day. In most cases it’s usually gone within a couple of days, so I don’t think freezing would be necessary. That was really helpful, thanks again


I made these yesterday/today for my dad’s birthday. He loves cinnamon rolls… but somehow hates cinnamon. Not sure how he manages that. Lol. These rolls (2 batches) were EXTREMELY labor intensive without the use of a stand mixer. If I were to make these again, I would double the amount of buttery/cinnamony/sugary goodness for the filling as well as double the frosting. I would also roll the dough out into a much deeper triangle than the 10\u2033x17\u2033 one suggested to make for more spiraled rolls. Maybe a 17×17 square would work better.


Hi Kitti, most yeast doughs or any dough that requires kneading is WAY WAY easier in a stand mixer. I love yeast doughs so I find my mixer incredibly useful and time saving.


Oh yes, high time I invest in one! And by triangle… I def meant rectangle. Lol.


Hi Natasha,


I did this recipe in the bread maker and it turned out great also, but the only thing was that I followed the print out version and in the ingredients list it doesn’t say to add salt to the dough. So the dough turned out tasteless and not as sweet. Reply


Oh sorry about that! I see I have it in the instructions at the top and bottom but not in the list of ingredients. I totally missed that! Thanks for letting me know. Fixed!


Natasha! Thank you very much for this recipe ! It is absolutely delicious!!! My family loved it


I am so happy to hear that! Thank you for the amazing review!


Made these and they were LOVED by all. I only had a quarter of a Tbsp of cinnamon, so I added 1/4 tsp of nutmeg to the sugar mixture as well. I also cut the rolls into 20 pieces and they fit in an 11×17 pan perfectly! Definitely a keeper!! Thank you!!


I’m so happy you LOVED them!! Thank you for sharing that with us


Pan was actually 14×11*


I love cinnamon rolls! So I am definitely going to make these.


I hope you LOVE these as much as we do!


Print


We’ve been making these melt-in-you-mouth overnight cinnamon rolls on the regular but there’s something new and wonderful about this recipe. Did you notice the fluffy cream cheese crown of irresistible decadence on the top? That my friends is the same frosting I used on my wildly popular pumpkin cake and it will change your life. The part that touches the cinnamon rolls melts a bit, sinking into every groove and the top stays whipped and gorgeous.


This is also an overnight cinnamon rolls recipe (meaning, there is a make-ahead option!) I’ve had so many curious folks asking if my maple cinnamon rolls would work overnight, so I’m sharing my tips and tricks (and it couldn’t be easier!). These are perfect for holidays, house guests, and you of course ;).


I’ll always remember the first time I brought a batch of my cinnamon rolls to my sister’s house and how quickly they were eaten by the children (and my sister!). They’ve been in high demand ever since ;).


Ingredients for Overnight Cinnamon Rolls:


1 cup warm milk (not hot)


1/2 Tbsp active dry yeast (we use Red Star Brand)


4 Tbsp granulated sugar, divided


3 cups + 2 to 4 Tbsp all-purpose flour, divided (*see notes below)


1 large egg, room temp


2 Tbsp unsalted butter melted (1 Tbsp for batter and 1 Tbsp to grease pans)


1/2 tsp salt


For the Cinnamon Roll Filling:


7 Tbsp unsalted butter, softened, divided (6 Tbsp for filling and 1 Tbsp to brush tops)


1/4 cup granulated sugar


1 Tbsp ground cinnamon


For the Cream Cheese Icing:


4 Tbsp unsalted butter, softened


4 oz cream cheese, softened


1/2 Tbsp vanilla extract


1 cup confectioners (powdered) sugar


How to Make the Best Overnight Cinnamon Rolls:


1. In the bowl of an electric stand mixer, add 1 cup warm milk and sprinkle with 1/2 Tbsp yeast. Let sit uncovered for 7 minutes at room temp. Add 1/2 cup flour, 2 Tbsp sugar and whisk until blended. Cover with plastic wrap and let rise at room temperature for 35-45 min (or in a 100˚ oven for 25 min). It will look puffy (**See Important Note Below).


2. Whisk in 1 egg, remaining 2 Tbsp sugar, 1 Tbsp melted butter and 1/2 tsp salt.


3. Using the dough hook on speed 2, add remaining 2 1/2 cups flour (1/2 cup at a time) letting it blend with each addition. Add more flour 1 Tbsp at a time just until dough is no longer sticking to fingertips or the walls of the bowl as it mixes then knead/mix for 10 min. Cover with plastic wrap and let rise at room temp 2 hours (or in a 100˚ oven for 1 hr). Dough should double in size.


4. Generously dust flour over a clean work surface and place dough in the center. Sprinkle dough with flour (just enough to keep the rolling pin from sticking) and roll into even 17\u2033x10\u2033 rectangle. Dot the top of dough with 6 Tbsp softened butter and spread it out gently with a spatula.


5. Stir together 1/4 cup sugar and 1 Tbsp cinnamon and sprinkle ALL OF IT evenly over buttered dough. Roll the dough up starting with one of the longer sides, keeping a tight roll. Once it’s rolled up, push ends in slightly to make them a little more uniform then slice into 12 equal sized cinnamon rolls. This tip is GOLD: use unflavored floss to prevent squishing your rolls. Slide it under the roll, then bring it up, cross it at the top and pull both ends to cut through the roll easily then repeat.


6. Butter sides and bottom of a 9×13 baking pan with 1 Tbsp butter and evenly space cinnamon rolls in pan, cut-side down. If making overnight cinnamon rolls, cover tightly with plastic wrap and refrigerate (up to 18 hours). Remove from refrigerator and keeping them covered, let cinnamon rolls rise at room temp 1 to 1 1/2 hours (or in a 100˚F oven for 35 min) or until puffy.


7. Brush tops with 1 Tbsp melted butter and bake at 350˚F for 22-24 mins or until tops are light golden brown. Let cool in pan 15 minutes then frost warm buns generously with the cream cheese glaze (instructions below).


How to Make Cream Cheese Icing:


1. Using an electric mixer, cream together 4 Tbsp softened butter, 4 oz soft cream cheese and beat on medium speed until creamy and smooth. Beat in 1/2 Tbsp vanilla then add 1 cup powered sugar and continue mixing until fluffy (3-4 min), scraping down the bowl as needed.


Print


Overnight Cinnamon Rolls Recipe


These melt-in-you-mouth cinnamon rolls can be made in advance so they are perfect for holidays, company and busy mornings. The whipped cream cheese icing melts a bit, sinking into every groove and the top stays whipped and gorgeous. P.S. These can be baked the same day as well, just let them rise instead of putting them in the refrigerator.


Ingredients


Ingredients for Overnight Cinnamon Rolls:


1 cup warm milk (not hot)


½ Tbsp active dry yeast


4 Tbsp granulated sugar, divided


3 cups + 2 to 4 Tbsp all-purpose flour, divided*


1 large egg, room temp


2 Tbsp unsalted butter melted, divided


½ tsp salt


For the Cinnamon Roll Filling:


7 Tbsp unsalted butter, softened, divided


¼ cup granulated sugar


1 Tbsp ground cinnamon


For the Cream Cheese Icing:


4 Tbsp unsalted butter, softened


4 oz cream cheese, softened


½ Tbsp vanilla extract


1 cup confectioners (powdered) sugar


Instructions


How to Make Overnight Cinnamon Rolls:


In the bowl of an electric stand mixer, add 1 cup warm milk and sprinkle with ½ Tbsp yeast. Let sit uncovered for 7 minutes at room temp. Add ½ cup flour, 2 Tbsp sugar and whisk until blended. Cover with plastic wrap and let rise at room temperature for 35-45 min (or in a 100˚ oven** for 25 min). It will look puffy.


Whisk in 1 egg, remaining 2 Tbsp sugar, 1 Tbsp melted butter and ½ tsp salt.


Using the dough hook on speed 2, add remaining 2½ cups flour (1/2 cup at a time) letting it blend with each addition. Add more flour 1 Tbsp at a time just until dough is no longer sticking to fingertips or the walls of the bowl as it mixes then knead/mix for 10 min. Cover with plastic wrap and let rise at room temp 2 hours (or in a 100˚ oven for 1 hr). Dough should double in size.


Generously dust flour over a clean work surface and place dough in the center. Sprinkle dough with flour (just enough to keep the rolling pin from sticking) and roll into even 17\u2033x10\u2033 rectangle. Dot the top of dough with 6 Tbsp softened butter and spread it out gently with a spatula.


Stir together ¼ cup sugar and 1 Tbsp cinnamon and sprinkle ALL OF IT evenly over buttered dough. Roll the dough up starting with one of the longer sides, keeping a tight roll. Once it's rolled up, push ends in slightly to make them a little more uniform then slice into 12 equal sized cinnamon rolls.***


Butter sides and bottom of a 9×13 baking pan with 1 Tbsp butter and evenly space cinnamon rolls in pan, cut-side down. Cover tightly with plastic wrap and refrigerate overnight (up to 18 hours). The following day, remove from refrigerator and keeping them covered, let cinnamon rolls rise at room temp 1 to 1½ hours (or in a 100˚F oven for 35 min) or until puffy.


Brush tops with 1 Tbsp melted butter and bake at 350˚F for 22-24 mins or until tops are light golden brown. Let cool in pan 15 minutes then frost warm buns generously with the cream cheese glaze (instructions below).


How to Make Cream Cheese Icing:


Using an electric mixer, cream together 4 Tbsp softened butter, 4 oz soft cream cheese and beat on medium speed until creamy and smooth. Beat in ½ Tbsp vanilla then add 1 cup powered sugar and continue mixing until fluffy (3-4 min), scraping down the bowl as needed.


Notes


*On Measuring Flour: Fluff up flour then spoon into a dry measuring cup. Scrape off the top with the back of a knife.


**Oven should not be hotter than 100˚F or you will cook and ruin the yeast.


***Use unflavored floss to prevent squishing your rolls. Slide it under the roll, then bring it up, cross it at the top and pull both ends to cut through the roll easily then repeat.


The start of September is when I roll up my sleeves, pull out the baking tools and incorporate cinnamon in as many desserts as possible! I think it’s the best way to welcome Autumn :).


Q: Which food is the heart of Autumn for you?


Original article and pictures take http://natashaskitchen.com/2016/09/17/overnight-cinnamon-rolls-recipe/ site

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