Overnight Cinnamon Rolls

Good morning! I hope that you are having a fabulous week so far. I am having a great week but I have a big weekend planned so I am counting the days until Friday. 

Typically, I do not eat breakfast but on a cool day I feel like I need something to get me going. Often it is oatmeal with cinnamon and brown sugar but on the weekends when I have time I like to make something special, like coffee cake, waffles or cinnamon rolls. Oh and sometimes omelets and savory foods too just in case you think I only consume sweets. 

This recipe is easy, the mixer does all the work and you can make them Saturday while you have a little time and then bake them Sunday morning for a treat. I mean, what is not to love about a yeasty roll, filled with cinnamon and sugar and topped with cream cheese frosting?

Dough Ingredients:

3/4 cup warm
water

2 1/4 tsp active dry yeast

1/2 cup granulated sugar

1/2 tsp salt

1/4 cup buttermilk

1 egg

1/3 cup oil

4 1/2 cups all purpose flour

Filling:

1/4 cup dark brown sugar

1 cup granulated sugar

6 tbsp ground cinnamon

2 tbsp cornstarch

1/8 tsp nutmeg

5 tablespoons unsalted butter melted

Frosting:

6 oz cream cheese at room temperature

11/2 cup powdered sugar

1 tsp lemon juice

1-5 tablespoons of milk

In the bowl of a freestanding mixer fitted with a dough hook, add water, yeast
and 1 tbsp of the sugar. Let stand for 10 minutes until the yeast starts to
froth and bubble. In medium bowl whisk together the buttermilk, egg and oil.
Add this to the yeast along with the rest of the sugar and mix until combined.
Pour in 2 1/2 cups of the flour and the salt and mix on low, gradually add
the rest of the flour to bowl and continue to mix on low. Knead for 5 minutes,
until the dough pulls away from the bowl. Place in a well oiled bowl, cover with
a damp towel and let proof for 2 hours in a draft free spot.

In a small bowl mix together the filling ingredients except for the butter and
set aside.

Roll the dough out into a rectangle and brush with melted butter, making sure
to leave 1 inch around the sides. Sprinkle filling mixture over the butter.
Tightly roll the dough from the longer side, like a jelly roll and pinch the
ends together to stop the filling from spilling out. 

Cut dough every 11/2 inches. Place buns in a lined 9 x 13 in pan. Wrap pan in
plastic wrap and refrigerate overnight.

Remove pan from
refrigerator, place on middle shelf in oven. Fill a pan with boiling water and
place on bottom shelf of oven. Turn on the over to 400 for 1 MINUTE! Set the timer, because you will forget. I know because I do it all the time. Then turn
off and let the buns raise until double in size, roughly or for 1/2 an hour.

Remove the water
and the buns from the oven and set aside.

Mix together the icing ingredients and set aside. 

Preheat the oven
to 350 and bake for 30 minutes, until golden brown, watch the buns because this
could take less time than 30 minutes!

Frost with icing
and enjoy!

Tell me are you a big breakfast fan? Or do you find yourself calling coffee breakfast? If you have the time and would love to have an accompaniment to your coffee or tea than these cinnamon rolls are a “must do” during the next few months where the days are long and cold.

I hope that you have a fabulous week!