Monday, December 9, 2013

Overnight Cinnamon Rolls


Don't be afraid of yeast!  It's your friend!  Seriously, this cinnamon roll recipe is so easy and it rises overnight in the fridge.  They turned out perfect, and I think you can do it!

OVERNIGHT CINNAMON ROLLS
2 packets highly active yeast
3/4 C warm water, 110 to 115 degrees
5 C flour
3/4 C brown sugar
1 teaspoon salt
2 T baking powder
1 stick butter
2 C buttermilk
2 eggs
1 teaspoon cinnamon

FOR THE FILLING:
1/4 C white sugar
Cinnamon
4 T butter, melted

GLAZE:
3 C powdered sugar
2-3 T milk

Put the yeast, brown sugar, and the warm water into the bowl of a stand mixer.  (A trick to get the temperature of the water right:  Hold your wrist under running water.  It should be almost too hot but not too hot.  You should be able to tolerate the heat, but it's still hot.)  Let it sit about five minutes.

Place butter, buttermilk and the 1 teaspoon cinnamon in a small pot.  Heat without boiling until butter melts.  Turn the burner off.  When this mixture has cooled enough to stick your finger in it, whisk in the eggs.  Add this mixture to the yeast mixture.  Add the flour, baking powder, and salt into the yeast mixture.  Using a dough hook, knead until the dough becomes a sticky ball.  Scrape this mixture into a greased bowl three times the size of the dough.  Cover and refrigerate overnight.

In the morning, take the dough out of the fridge and let it sit about 20 minutes.  Preheat the oven to 350 degrees.  Turn the dough out onto a very well floured counter top.  Add some flour to the topside of the dough and start rolling it out.  You should get a rectangle about 24  by 18 inches and about 1/4 inch thick.  Spread the melted butter all over.  Sprinkle the sugar and cinnamon all over the butter.  (You can add raisins here too if you'd like.)  Roll up the dough from the shorter side making sure not to roll too tight.  Cut into about 1 1/2 inch sections.  Place them on a greased sheet pan, leaving some space between each one for rising. Cover with plastic wrap sprayed with nonstick spray.  Let them rise about 20 minutes or until doubled in size.  Bake them for about 30 minutes or until a thermometer inserted into the middle reaches 190 degrees.

Mix the glaze ingredients together with a whisk.  Add more milk if it seems too thick.  Glaze the cinnamon rolls as soon as they come out of the oven.

2 comments:

  1. Ok, Cindy, you got me! I am a baker at heart, and I do yeast breads all the time; but what in the world is "highly active" yeast? Are you talking about the "fast-acting"?

    ReplyDelete
    Replies
    1. Hi. Trixie! I am able to find Fleischmann's Rapid Rise Yeast that also says on the front Highly Active Yeast. It is probably the same thing as "Fast-Acting" or "Instant Yeast." I'm sure they will all work the same. Please let me know how it turns out!

      Delete