2:02:00 PM

The overnight cinnamon roll recipe. Super soft and fluffy. Touch of lemon extract in the frosting/topping/icing adds a nice contrast.




Ingredients:

Dough
4 cups all-purpose flour
1/3 cup granulated sugar
 1/4-ounce instant dry yeast packet
pinch salt, optional and to taste
6 tablespoons unsalted butter, melted (3/4 of one stick)
3 large eggs, whisked
3/4 cup buttermilk or 3/4 cup of 2% milk and a tablespoon of lemon juice

Filling
1/2 cup/1 stick unsalted butter (1 stick), soft enough to easily spread
1 1/4 cups light brown sugar, packed
5-ish teaspoons cinnamon

Cream Cheese Frosting
1/2 cup/1 stick unsalted butter, softened
8 ounces cream cheese, softened
1 tablespoon vanilla extract
1/4 teaspoon of lemon extract
1 pound confectioners’ sugar (4 cups)


Dough:
  1. Activate the yeast. I use a coffee cup with a pinch of sugar and warm water.
  2. Combine 4 cups flour and 1/3 cup sugar in a large bowl
  3. Melt 6 tablespoons butter in a bowl and set aside
  4. In another bowl whisk the 3 eggs and set aside
  5. Pour out 3/4 cup of butter milk warmed with the microwave and set aside
  6. Stir in the yeast, butter, eggs and buttermilk in the flour bowl and stir to combine. Scrape down the bowl and continue to stir together. The dough should be sticky and wet. Attempt to fold/knead the dough with a wooden spoon. It was a sticky mess when I tried but I did the best I could
  7. Spray cooking spray in a clean bowl and add the dough. Spray some cooking spray on the dough. Cover with plastic or a plastic grocery bag. I let it rise in a warm place for about 30 minutes and then place in fridge overnight
The next morning:
  1. Warm up the dough?
  2. Soften one stick of unsalted butter and set aside
  3. In a bowl combine the 1 1/4 cup brown sugar and the 5 teaspoons of cinnamon and set aside
  4. Flour your rolling surface and roll out the dough to about 1/4 inch in a wide rectangle shape
  5. Spread with the softened butter with a spatula on the dough. Leave a 1/2 inch gap on the long edge you plan to roll to
  6. Evenly sprinkle on the sugar/cinnamon mixture on the buttered dough
  7. Tightly roll the dough and place the seam at the bottom
  8. Cut into 12 pieces or 1 1/2 inch slices and arrange into a baking pan that has been sprayed with cooking spray. Leave space 1/2 inch or more of space between rolls to rise
  9. Let rise for 45 to 60 minuets
  10. Bake at 350F for 22 to 25 minutes or until golden brown
While the rolls are baking make the filling:
* Could possibly make this a day ahead
  1. Soften 1 stick butter and cream cheese. Then mix to combine
  2. Add the vanilla and lemon extract and mix
  3. Slowly add the confectionerssugar and mix until creamy scraping down as you go
When the rolls are done cover in the frosting.












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