Overnight Cinnamon Rolls

The weather forecast here called for rain – off and on, all weekend long. Our eldest daughter was planning to come home and spend some time with us, so I decided to make up some Cinnamon Rolls for Saturday morning! I like making these rolls up a day ahead and storing them in the refrigerator. Right before I go to bed I take the rolls out and leave on the counter overnight to rise! Easy stuff, but very good!

Ingredients for Dough

  • 2 teaspoons yeast
  • 4.5 cups Bakers Flour (Bread Flour)
  • 1 cup warm water
  • 1/2 cup white sugar
  • 2 Tablespoons Buttermilk Powder
  • 1 teaspoon salt
  • 1 egg
  • 1/3 cup vegetable oil

Ingredients for Filling

  • 1 cup Brown Sugar
  • 2 Tablespoons Cinnamon
  • 1 Tablespoon Corn Starch
  • 3 Tablespoons Butter (melted)
  • 1/2 cup chopped Pecans (optional)

Ingredients for Frosting

  • 2 oz Cream Cheese
  • 2 oz Butter (1/4 cup)
  • 1 1/4 cups powdered sugar
  • 1 tablespoon Corn Syrup
  • 1 teaspoon Vanilla Extract  (Or Bailey’s Irish Cream if you’d like to be adventurous!)

Process                                                                                                                            

Sprinkle yeast into the warm water and allow to bloom for 10 minutes. Add all remaining dough ingredients and mix using a dough hook. If you would like to use any dough enhancers – mix them in as well. (I sometimes use 1/8 teaspoon of “fruit fresh” in my doughs. Fruit fresh is a vitamin C powder used to keep fruit from browning when you are canning. It does help your yeast and your rolls (or bread) will raise higher.)  Dough should be pliable but not overly sticky. Let dough rest for 30 – 60 minutes.

Dust your countertop with flour and roll your dough out as large as you can. You can expect it to roll out to approximately 20″ x 20″ and be about 3/8 inch thick. Mix filling ingredients and spread on dough. Sprinkle Pecans as well if you like! Carefully roll dough into a long cylinder shape. Using either a serrated knife or a piece of dental floss, cut dough into 15 equal pieces (If the dough was 20″ long, each roll will be 1 1/4′ high)  Arrange into a 9 x 13 roll pan. I like using Bakers Secret pans for sweet rolls – mainly because of the non-stick coating…

Cover rolls with plastic wrap and refrigerate for the rest of the day! Before you go to bed, remove rolls and let them sit on the countertop overnight to raise.

In the morning, place rolls in 350f oven for 25 minutes. Mix frosting ingredients and drizzle over rolls!Image

Serve with Coffee!

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About CastIronDan

I'm a married father of three from Apple Valley, CA that enjoys Cooking, Roasting Coffee and HomeBrewing.
This entry was posted in Breads, Desserts and tagged , , , , . Bookmark the permalink.

4 Responses to Overnight Cinnamon Rolls

  1. I’m definitely going to try these!! 🙂 Ben keeps asking me to make cinnamon rolls, but I just haven’t found the “perfect” recipe yet. Hopefully it’s this one!

  2. These look delicious! Unfortunately yeast doesn’t behave for me.

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