Overnight Cinnamon Buns

If you are looking for a super yummy treat you can make the day before these are for you! I made them Christmas Eve and plopped them in the oven in the morning for when we opened our gifts. It was so nice to just wake up and turn the oven on, not having to worry about what we were going to eat when all we really wanted to do was drink our coffee and open up some pressies!

It makes a bakers dozen (13) or more depending on how big you cut them, and they keep well unfrosted in a sealed bag or container (so you can enjoy them for a few days…assuming your company doesn’t devour them all!). The other nice thing about this recipe is the ICING!!! It is so yummy, a classic cream cheese icing with a little twist! The original recipe was adapted from the Lovely Little Kitchen (lovelylittlekitchen.com).

Don’t be afraid of the long list of ingredients and directions! Once you get going it is super simple!

Ingredients

  • 1 package dry active yeast (not the quick rise)
  • 2 tbsp warm water
  • 1c milk warmed
  • Stir in sugar and beaten egg.
  • 1/4c granulated sugar
  • 1 egg beaten
  • 2c flour
  • 1/4 tsp salt
  • 6 tbsp butter (just over 1/4c)
  • Additional 1 1/2c flour

Filling

  • 1/2c butter softened
  • 1/3c granulated sugar
  • 3 tbsp ground cinnamon

Frosting

  • 4 tbsp butter softened
  • 8 oz softened cream cheese (I used a yummy greek spreadable cream cheese from PC which gave the icing a nice tang)
  • 2c powdered sugar
  • 1/4c heavy cream

Directions

  1. Put yeast in large bowl (stand mixer) and add the warm water. Stir to dissolve. Pour the warm milk over yeast (making sure it is NOT BOILED just warm as it can kill the yeast).
  2. Stir in sugar and beaten egg.
  3. Add 2 cups of flour and the salt, mix well (using dough hook) or by hand.
  4. Pour in the melted butter (again making sure it is not too hot). Add additional 1 1/2c flour and mix until the dough is sticky and pulls away from the sides of the bowl to form a ball.
  5. Cover the bowl and allow dough to rise for 1.5 hours.
  6. Now for a neat little trick! Cover your counter where you will be rolling the dough in plastic wrap…Just do it…trust me! IMG_20151224_085511
  7. Turn the dough out of the bowl onto a well floured surface…add some flour to the top as well to prevent it from sticking as you roll it out.
  8. Roll to about 1/4″ thick, try to have it approx. 12×18″IMG_20151224_085808
  9. Cover the surface of the dough with the softened butter, sprinkle with the sugar and cinnamon (right to the edges).IMG_20151224_090406
  10. Now, starting with the longer edge, roll up the dough. Use a sharp serrated knife to cut the dough into sections about 1″ thick (so you have 13 equal rolls).IMG_20151224_090601
  11. Place each piece into a greased pan (I used a spring form which made it VERY EASY to get them out afterwards). Cover the baking tray and put in the fridge overnight. IMG_20151224_091248(This is before they rise, look at how cute they are!)
  12. Remember that weird tip where I told you to put the plastic wrap down…well look at this: IMG_20151224_091458A spotless counter top!!! No additional clean up required, what a breeze that was!
  13. Frosting: I made this the day before as well as I knew I wouldn’t want to do anything but hit a button in the morning! Place the softened butter and cream cheese into your stand mixer. Whisk until smooth and then add powdered sugar. Beat on low speed until mixed in, add in cream and beat for another minute on high speed…Now, dip your finger in and taste the most delicious icing you have ever made!
  14. When you are ready to bake the rolls turn the oven on for about 1 minute and then turn off. Place the uncovered rolls inside to continue rising for 1 hour.
  15. Preheat oven to 350 degrees F and place dish on center rack. Bake for 25 minutes, until tops are golden brown. Allow to cool ten minutes and smother in icing…ENJOY!

Each roll had a nice crunchy edge and a squishy middle, which once covered in icing, melts in your mouth! I hope you enjoy these as much as me and my family did <3.

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