Friday, March 30, 2012

Overnight Cinnamon Rolls

Overnight Cinnamon Rolls I Recipe

I have used the same recipe for cinnamon rolls for a long time because they were fine and I was comfortable with the recipe.  I was hesitant to try a new bread recipe because it's so disappointing when it doesn't turn out because it was a lot of time, effort and anticipation---especially when it's a bread recipe.  But a few weeks ago I bought the Cinnabon Cinnamon Rolls at Costco and everyone loved them and I knew that my recipe wasn't cutting the mustard!  So I ventured out and came upon this recipe and it was really good!  It's a cinnamon roll recipe, not a roll recipe turned into cinnamon rolls.  I didn't let them sit overnight, just out for a couple hours on the counter and they were great after dinner! (The photo is not with the frosting recipe I included.  The frosting I included makes them look way more irresistible!)

  • 1 cup milk
  • 1/3 cup butter
  • 1 (.25 ounce) package active dry yeast
  • 1/2 cup white sugar
  • 4 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 3 eggs
generously cover dough with cinnamon, brown sugar, white sugar and raisins. (Don't skimp on the cinnamon, especially!) 

  1. Heat the milk in a small saucepan until it bubbles, then remove from heat. Add the butter and stir until melted; let cool until lukewarm.
  2. In a large mixing bowl, dissolve the yeast in the milk mixture. Add the sugar, 3 cups of flour, salt and eggs; stir well to combine. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and supple, about 8 minutes.
  3. Lightly oil a large mixing bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
  4. Deflate the dough and turn it out onto a lightly floured surface and roll into a 10x 14 inch rectangle. Lightly brush the far edge with water. In a small bowl combine the cinnamon and 3/4 cup brown sugar and sprinkle over the rectangles. Then sprinkle the raisins and chopped nuts over the dough. Roll up the dough into a log and seal the seam.
  5. Cut the dough into 12 equal pieces; place the pieces in a greased 9x13 inch baking pan, or 12 inch deep dish pizza pan. Cover with plastic wrap and place in the refrigerator to rise overnight.
  6. The next morning, preheat oven to 375 degrees F (190 degrees C). Take the rolls out of the refrigerator and let stand at room temperature for 30 minutes.
  7. Bake the rolls for 25 to 30 minutes or until golden. 
Ms. Humble's Whipped Cream Cheese Frosting16oz cream cheese, room temperature
1 1/2 cup powdered sugar
1 teaspoon vanilla
1 cup heavy cream, cold. Higher the fat content, the better (I'm using 40% Ultra)

Beat the cheese, sugar and vanilla until smooth and fluffy. In a separate bowl, beat the heavy cream to nearly stiff peaks, then add the whipped cream into the cheese mixture and quickly and briefly beat to combine. Do not over beat.