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Overnight Cinnamon rolls Recipe

   
 

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     Overnight Cinnamon rolls

Category   Breakfast - Brunch
Sub Category   None

Ingredients
4 large egg yolks, room temp
1 large whole egg, room temp
1/4 C sugar
6 tbl unsalted butter, melted
6 oz buttermilk, room temp
4 C all purpose flour
2 1/4 tsp instant dry yeast
1 1/4 tsp kosher salt
vegetable oil
 
FILLING
1C packed light brown sugar
1 tbl cinnamon
pinch salt
1 1/2 tbl melted butter
ICING
1 1/2 C confectioners sugar
1 tsp vanilla
1/4 C milk

Instructions
Dough. In the bowl of a stand mixer with the whisk attachment whisk the egg yolks,whole egg,sugar,butter and buttermilk ...Add approximately 2 C flour along with the yeast and salt. whisk until moistened and combined. Remove the whisk attachment and replace with a dough hook.Add all but 3/4 C of the remaining flour and knead on low speed for 5 minutes. Check the consistency of the dough add more flour if necessary. the dough should feel soft and moist but not sticky. Knead on low speed 5 min more or until the dough clears the sides of the bowl. Turn the dough out onto a lightly floured work surface, knead by hand about 30 seconds. Lightly oil a large bowl. Transfer the dough to the bowl lightly oil the top of the dough cover and let double in volume 2-3 hrs
Combine the brown sugar,cinnamon and salt in a medium bowl. Mix until well incorporated. Set aside until ready to use.
Butter a 9x13 inch glass baking dish. Turn the dough out onto a lightly floured work surface. Gently shape the dough into a rectangle with the long side nearest you. Roll into an 18 by 12 inch rectangle. Brush the dough with the melted butter, leaving 1/2 inch border along the top edge. Sprinkle the filling mixture over the dough, leaving a 3/4 inch border along the top edge, gently press the filling into the dough. Beginning with the long edge nearest you, roll the dough into a tight cylinder. Firmly pinch the seam to seal and roll the cylinder seam side down. Very gently squeeze the cylinder to create even thickness. Using a serrated knife, slice the cylinder into 1 1/2 inch rolls yielding 12 rolls. Arrange rolls cut side down in the baking dish, cover tightly with plastic wrap and store in the refrigerator overnight.
Preheat the oven to 350. When the oven is ready, place the rolls on the middle rack and bake until golden brown or until the internal temp reaches 190, approximately 30 minutes. While the rolls are cooling slightly make the icing by whisking sugar,milk and vanilla together. Spread over rolls


Originally Submitted
2/22/2017





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