One thing that I love for the holidays and have started as a tradition for my own family is homemade cinnamon rolls from scratch. Now, don't get me wrong, they take a LONG time, and I am not getting up at 3:00 am just so we can have cinnamon rolls. So, I searched the internet for some amazing overnight cinnamon rolls, and I came up with 3 recipes that I combined to make my own holiday morning cinnamon rolls.
The rolls themselves come from the William's Sanoma Overnight Cinnamon Rolls recipe.
Ingredients:
For the dough:
The rolls themselves come from the William's Sanoma Overnight Cinnamon Rolls recipe.
Ingredients:
For the dough:
- 1 Tbs. (1 package) active dry yeast
- 1/2 cup warm water (105°F)
- 4 1/2 cups all-purpose flour, plus more as needed
- 4 eggs
- 1/4 cup granulated sugar
- 2 tsp. kosher salt
- 8 Tbs. (1 stick) unsalted butter, at room temperature
- 8 Tbs. (1 stick) unsalted butter, melted
- 1/2 cup granulated sugar mixed with 1 Tbs. ground cinnamon
Directions:
To make the dough, in the bowl of a stand mixer, sprinkle the yeast over the water, allow to bloom for a few minutes, then whisk until smooth. Whisk in 1/2 cup of the flour. Cover with plastic wrap and let stand in a warm spot, about 30 minutes.
Add the eggs, granulated sugar, salt and the remaining 4 cups flour to the yeast mixture. Fit the mixer with the dough hook and knead on medium speed until smooth, 3 to 4 minutes. Add the room-temperature butter and continue to knead, adding a little flour to reduce stickiness if needed, until the dough is smooth, 10 to 12 minutes. Cover the bowl with plastic wrap and let the dough rise until doubled, about 2 hours.
Butter a 9-by-13-inch baking dish. Transfer the dough to a floured work surface. Roll out into a 15-by-10-inch rectangle. Brush the rectangle with half of the melted butter, leaving a 2-inch-wide strip uncovered on one long side. Sprinkle the cinnamon sugar over the butter. Starting at the long side covered with sugar, roll up the rectangle snugly and pinch the seam together. With the seam facing down, cut into 10 equal pieces. Place the pieces, cut side up, in the prepared dish. Brush the rolls with the remaining butter. Cover with plastic wrap and let rise in the refrigerator overnight.
The next morning, remove the rolls from the refrigerator and let rise until half again as high, about 1 hour. Preheat an oven to 350°F.
Bake the rolls until golden brown, about 30 minutes. Let cool in the pan for 15 minutes.
The filling for the cinnamon rolls comes from the FABULOUS Paula Deen's Cinnamon Rolls Recipe
And finally for the icing, which by the way is AMAZING!!!! I got the recipe from Sweetpolita Cinnamon Rolls It takes about 22 minutes to make, but let me tell you, SOOOOO worth it!
1/2 cup (114 g) cream cheese, softened 30 mins
1/2 cup (114 g) margarine, softened 30 mins
1-3/4 cups (220 g) icing sugar, sifted
1 teaspoon (5 ml) vanilla flavour (alcohol-free, if possible)
1/8 teaspoon lemon flavour (alcohol-free, if possible)
So, there you have a pan full of deliciousness, and our holiday tradition.
Add the eggs, granulated sugar, salt and the remaining 4 cups flour to the yeast mixture. Fit the mixer with the dough hook and knead on medium speed until smooth, 3 to 4 minutes. Add the room-temperature butter and continue to knead, adding a little flour to reduce stickiness if needed, until the dough is smooth, 10 to 12 minutes. Cover the bowl with plastic wrap and let the dough rise until doubled, about 2 hours.
Butter a 9-by-13-inch baking dish. Transfer the dough to a floured work surface. Roll out into a 15-by-10-inch rectangle. Brush the rectangle with half of the melted butter, leaving a 2-inch-wide strip uncovered on one long side. Sprinkle the cinnamon sugar over the butter. Starting at the long side covered with sugar, roll up the rectangle snugly and pinch the seam together. With the seam facing down, cut into 10 equal pieces. Place the pieces, cut side up, in the prepared dish. Brush the rolls with the remaining butter. Cover with plastic wrap and let rise in the refrigerator overnight.
The next morning, remove the rolls from the refrigerator and let rise until half again as high, about 1 hour. Preheat an oven to 350°F.
Bake the rolls until golden brown, about 30 minutes. Let cool in the pan for 15 minutes.
The filling for the cinnamon rolls comes from the FABULOUS Paula Deen's Cinnamon Rolls Recipe
- 1/2 cup melted butter, plus more for pan
- 3/4 cup sugar, plus more for pan (You can also use packed brown sugar, which I like to use. However, you will want white sugar for the pan if you want to sprinkle some in there.)
- 2 tablespoons ground cinnamon
- 3/4 cup raisins, walnuts, or pecans, optional (I don't use them because no one here likes them, but add away if you like!)
And finally for the icing, which by the way is AMAZING!!!! I got the recipe from Sweetpolita Cinnamon Rolls It takes about 22 minutes to make, but let me tell you, SOOOOO worth it!
1/2 cup (114 g) cream cheese, softened 30 mins
1/2 cup (114 g) margarine, softened 30 mins
1-3/4 cups (220 g) icing sugar, sifted
1 teaspoon (5 ml) vanilla flavour (alcohol-free, if possible)
1/8 teaspoon lemon flavour (alcohol-free, if possible)
- For the Frosting:
- In an electric mixer fitted with the paddle attachment, blend the cream cheese and margarine for 6 minutes on low speed (#2 on KitchenAid Mixer).
- Switch from the paddle to the whisk attachment and whip for 10 more minutes at medium-high (#6)
- Add 1 cup (125 g) of the icing sugar and mix for 1 minute on low speed. Add the remaining 3/4 (95 g) cup of icing sugar and mix for an additional minute. Add the flavors and mix for 1 minute on medium-high speed.
- Transfer to an airtight container and refrigerate. Top warm, fresh-baked rolls generously with frosting.
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