Cinnamon Rolls for breakfast!
March 21, 2012 in Breads and Muffins
We all love cinnamon rolls. I can (almost) say that as a fact. They are so gooey and sweet and deliciously cinnamony…. I could eat them every day. Especially when they’re homemade. You know exactly what goes into them, and nothing beats a warm roll right out of your very own oven.
Problems? Ohh yes. Problems. How in the world do you make cinnamon rolls ready in time for breakfast?! Wake up at 5 am, just to have them ready by 8 or 9? And don’t eat beforehand? Yeah right!
Solution? Yes, I have one of those, too! Say it with me: Overnight fermentation. Let those babies slow-rise in the fridge all night, and voila! superior taste and rolls ready in less than an hour. It’s magic.
Overnight Cinnamon Rolls
Prep Time: 12 hours
Cook Time: 20 minutes
Keywords: bake breakfast dessert bread vegan cinnamon
Ingredients (18 rolls)
For the dough:
- 15 1/2 oz all-purpose flour
- 1 1/2 tsp yeast
- 1 1/4 tsp salt
- 6 Tbsp butter
- 3 Tbsp sugar
- 8 oz non-dairy milk (I used soy)
For the filling:
- 1/3 cup white granulated sugar
- 1 1/2 tsp ground cinnamon
- 2 tsp all-purpose flour
- 2 tsp non-dairy milk
For the glaze:
- 1 1/4 cups powdered sugar
- 1/2 tsp vanilla
- 2-3 Tbsp non-dairy milk
For the dough: (make this the night before)
If you are using instant yeast, heat the milk to luke-warm and add the yeast. Set aside until bubbly.
Combine all ingredients and knead 7-8 minutes until smooth. Form it into a bowl and place in an oiled bowl. Cover with plastic wrap and let rise 2-3 hours, or until doubled in size.
While the dough is rising, combine the sugar, cinnamon, and flour in a small bowl. Do not add the milk!
Turn the dough out onto an oiled countertop. Roll it into a 16″ x 12″ rectangle (it may be easier to divide the dough in half and roll into two 8×12″ rectangles).
Brush the dough with the milk you did not add in the step above (this helps the filling stick). Sprinkle the filling evenly across the dough, leaving 1/2 inch of the final edge bare.
Roll the dough into a log from the 16″ end (so you’ll end up with a log 16″ long, not 12″ long). Pinch the final seam closed.
Cut the dough into 18 pieces using a sharp knife or a piece of floss. If using floss (my favorite method!), place the floss under the log and cut by crossing it over the top and pulling tight. You’ll get nice clean cuts and won’t deform the rolls.
Place the rolls into two oiled 9″ round pans, and cover will plastic wrap. Set in the fridge and go to bed!
Heat the oven to 350F.
Remove the rolls from the fridge. You may or may not notice a bunch of puffiness. If you do, great! Let them rest for 30 minutes while the oven heats up. If not, it’s okay. Float the pans in hot tap water for 30 minutes while the oven heats up. They will get puffy pretty quick.
Bake the rolls for 18-20 minutes, until just starting to brown.
For the frosting:
Combine the powdered sugar, vanilla, and 2 Tbsp milk in a bowl. Mix together really well. If you feel it is too dry, add the extra milk 1 tsp at a time. It doesn’t need much!
Drizzle frosting over the warm rolls, and eat immediately!