Overnight Cinnamon Buns

I finally have had time to catch up on housework that I have been slacking on for far too long. My kitchen is FINALLY back to a respectable clean zone rather than the counter just holding a bunch of things off the ground (…and I’ve been keeping it that way, so gold star for me acting like a grown up).

So with my kitchen being clean, and all inspiring, I got the idea to make cinnamon buns. But I wanted to try a new recipe, and not my favorite. The Favorite is a little labor intensive, and I just didn’t want to go that route. I also realized that I haven’t written my favorite recipe here at all. It is a recipe I found a few years ago, and have tweaked a little since then.. I guess I will have to make them again so I can write about it here for you guys.

These might just become my go-to recipe. They are pretty amazing. The dough is easy to put together (with a kitchen aid), and it was really nice to roll out . Not at all hard to work with. AND since they are overnight rolls, you cut out most of the wait time by sleeping.

Since this is so easy, it would be a great place to start if you are just stepping into working with yeast.

The original recipe made a TON of icing. I only ended up using half of that, and so I have adjusted it here. If you like a huge amount of icing on your cinnamon buns, then go ahead and double it. When these are fresh from the oven, they don’t even need the icing. But once they are a few days along, the icing definitely helps it along. Make it your own.

But lets get on with the recipe:

Overnight Cinnamon Buns

Dough Ingredients:

  • 2 Tbsp warm water
  • 1 packet Active Dry Yeast
  • 1 cup milk (warm, NOT hot)
  • 1/4 cup Sugar
  • 1 egg, beaten
  • 3 1/2 cups All Purpose Flour (Divided)
    • plus some for rolling out your dough
  • 1/4 tsp Salt
  • 6 tbsp melted Butter (not hot)
  • 1 tsp cinnamon

Filling Ingredients:

  • 1/2 cup butter, softened.
  • 2 tsp Vanilla extract
  • 1/4 cup sugar
  • 3-4 tbsp ground cinnamon

Icing Ingredients:

  • 3 tbsp butter, softened
  • 4 ounces cream cheese, softened (roughly half of a package)
  • 1 1/4 cups icing sugar (powdered or confectioners, or whatever they call it where you are)
  • 1/8 cup heavy cream (something that has at least 30% M.F.)
  • 1 tsp vanilla


  1. Warm up the bowl of your mixer by running it under hot water for a few minutes. It doesn’t need to be steaming. You want it warm, not NOT. If you can’t hold your hand to the bowl, then it is too hot, just let it cool a bit before starting. This just helps the yeast along. Totally a skip-able step, but I find it helps my yeast thrive just a little more.
  2. Place your warm water (NOT hot… or you will kill the yeast) into the bowl along with your packet (or 2 1/4 tsp) of Active Dry Yeast. Let this sit together while you get all the other ingredients ready to go. This next bit goes a little fast, and you want to be ready for it)
  3. Add in the warm milk. Then stir in the sugar and the beaten egg. I stir a little by hand, but I mainly just keep the dough hook slowly moving everything around.
  4. Whisk your salt into 2 cups of the flour, and then slowly add to the mixer. You can mix a little by hand, or just let the dough hook works its magic… Speed it up as needed, but wait until the flour is mixed in a bit, or your kitchen will be covered in a fine layer of flour.
  5. Pour the melted butter (but not too hot; you should be able to touch it with your finger without screaming with a butter burn). Mix til combined well.
  6. Before adding the remaining 1 1/2 cups of flour, whisk 1 tsp of cinnamon into it. I like my cinnamon buns to actually be cinnamon-y… This is a skip-able step, but I find it really helps step up any cinnamon bun dough.
  7. Add in the remaining flour and mix until the dough is sticky, but pulls away from the bowl in a large ball.
  8. Coat a separate large bowl with a quick layer of non-stick spray , and put your dough ball in this bowl, turning once to coat both sides with spray. Cover with a clean dish towel and leave in a warm place to double in size for 1.5 – 2 hours.

After first dough rise:

  1.  Cover your work surface with a light dusting of flour, and dump your risen dough out. If your dough is really sticky, work some more flour into it by hand. Use enough flour so the dough doesn’t stick your hands, rolling pin and work surface. I didn’t find I needed to used a lot of flour, but you might.
  2. Roll the dough out into a rectangle, about 1/4 inch thick. You want it to be roughly 12 x 18 inches. A little bigger won’t hurt. This is not a time to get a ruler out. You want the long side facing you, as you are going to roll it up this way.
  3. Mix the vanilla into the softened butter. You want the butter really soft, almost on the verge of melting but not quite liquid yet.
  4. Spread your softened butter over the rectangle, leaving about 1-2 inches at the long side away from you free of butter. Take care to go right to the edge of the other 3 sides though. The far long side is going to be your seam, and helps keep all the cinnamon filling inside.
  5. Whisk the cinnamon into the sugar well, and then sprinkle it onto the buttered dough. Get your hands dirty by smearing it all together. Add more sugar and cinnamon if you think you need it (I almost always add another sprinkle of cinnamon).
  6. Roll up the dough. Start with the long side closest to you, and roll away from you, toward the side we kept a seam ready. Keep the roll tight, but don’t stretch the dough. This sounds harder than it actually is.
  7. Now you have a cinnamon log, cut it in half, then cut those halves into half again. Cut each of these quarters into 3rds, so you end up with 12 cinnamon rolls.
  8. Place spiral side up into a well greased backing dish that is 9×13″
  9. Cover with plastic wrap, and place into your fridge over night.


  1. In the morning, take the rolls out of the fridge and give them about an hour to come up to room temperature. I usually put mine onto my heating pad, and turn it on. This just speeds it up a little.
  2. Preheat your oven to 350 F and bake the rolls for 20-30 minutes. Until the tops are golden brown. Set your timer for less time and check on these often. Mine took about 24 minutes, but depending on your oven and climate and a million other things, yours could be more or less. Just keep checking until they seem done.
  3. Let cool in the pan for about 10-15 minutes, Then flip each roll over, so the gooey bottom part is on top. I just flip each roll over with my fingers, but you could flip them out onto a plate if you have one big enough. This just gives the warm filling a chance to stay in the rolls. Whenever I skip this part, everything ends up sticking in a hot mess. You could skip this part, but I don’t recommend it.
  4. Continue letting them cool while you make the icing.


  1. Place the softened butter and cream cheese into the mixer bowl(I just take them out of the fridge when I take the cinnamon buns out, then they are at room temperature by the time I need them to be) with the paddle attachment.
  2. Beat them together until they are smooth… maybe a few minutes… Scrape the sides of the bowl often. You want it smooth and creamy, not just chunks of butter and cream cheese together.
  3. Add in the icing sugar, starting slow and then building up speed, lest your kitchen be coated in a fine dusting of sugar.
  4. Once that is all mixed together, add in the vanilla and the heavy cream.
  5. Once all combined well, Spread over your cinnamon buns and enjoy.
  6. Keep in mind that I halved this part of the recipe to suit my own tastes, You may want to double it, or leave it out completely. Its your call. You may also find you need more icing sugar to hold it all together. The icing is not a science, play around with it to find something you like.

PS: Sorry I don’t have any printable recipe available. I’ll attempt to figure out how to make them soon.







…. So…


…Its been a while.

…a long while

…mostly because it is hard to write about gardening things when most of your garden was a fail.

Its also been a shitty year overall…

…and it keeps being shitty

…and I don’t want to remember the shitty things, I want to remember the good things. So writing about my failed tomato crop (except the Sub Arctic Plenty and Tiny Tim’s), or my peppers that all got stolen by the damn squirrels (except the Habaneros), is just not something I want to do. So I haven’t been here in a while.

And I’m sorry.

BUT I have been crazy busy making things for my new business with my best friend. And That might be what I end up talking about here for a little while. You can check our Etsy Shop out here, Look us up on Twitter and Instagram @IcebergEmpire, and on Facebook @IcebergEmpireEtsy.

I do have some successes to talk about garden-wise, but I haven’t found the motivation or inspiration to put my fingers to the keys and add some photos. Hopefully I find some.

If all else fails, I will have a few Christmas-y posts and probably let my spring fever get the better of me in January and start sowing too many seeds again. Right now garden plan-wise, I want to start adding many more perennial flowers that just take care of themselves and look pretty, and add in some vegetables here and there. Simplify things as the case may be. But we’ll see.

I was contacted to write something about getting out and doing things this fall, and I have a few ideas for posts. So there may be some more content coming your way shortly. I better get my butt in gear, because fall is almost over around here.

I hope you have all been well, and your gardens did much better than mine did.

Iceberg Empire! Etsy Shop


If you follow me on Instagram or Twitter (or see the little sneak peak of each of the feed here on the side bar), then you will have seen some of the amazing things that my best friend and I have started to sell on Etsy.


Hand-carved Birch and Lilac Shawl Pin *SOLD*

We opened our shop, after YEARS of talking about opening an etsy shop. We finally took the plunge and listed some items. And we have so many more in the works.


Hand-carved river rock pendant

The shop is a little rough around the edges right now, but if we waited until we had everything just so, then we would never have taken the leap.


Choke-Cherry Buttons

I will be updating here when we add a handful of new things… The holidays are right around the corner, and handmade one of a kind gifts are always the best.


Poplar Branch Coasters (set of 4)

So please, head over there and check out our small, but growing, collection of things we have made. And if you are looking for something in particular, send us a message and we can work out some custom orders. If you wouldn’t mind checking the little heart next to some of the items, that would very much help us out.

(And I promise I will get some garden related content up again soon… I’ve just been creatively distracted with this new venture that I haven’t gotten around to posting here as often as I would like)

I have also created a page up in the top menu bar on this blog, for little updates on what is happening in our Etsy Shop…. So check there for any little updates or sneak peaks on the shop.


Side Grain Poplar Wood Cutting Board. I am in love with this one, and I think you will be too!

Community Garden Plot- Update 5

I haven’t been having a great summer. Family members are having health problems; I’m fighting some health problems; I’ve begun to really hate my job; my very best friend and catcher of all of my tears and listener to all my problems died in my arms; and a thousand other little less significant things that just add up to bad times. It’s been rough.

And obviously, my community garden plot kind of fell out of care. I even got an email asking me to take care of the weeds on the path surrounding my plot. Extra disheartening but fair enough.

So I finally went and cleaned the thing up. And it honestly wasn’t that bad. The pathway was the only place there was really any weeds. None the less, I harvested all my remaining potatoes and carrots. I gave up on the beets and beans ever doing anything more than they were doing. Frosts are looming and I don’t have the energy to keep up with the backyard garden AND this plot on the other side of town.

I dug over all the soil, cleaned up the weeds in the paths and gave the empty ground a good drink so it doesn’t turn to dust and just blow away.

I will be going back once or twice before the garden closes for the winter to keep any weeds in check, but for now it is put to bed, awaiting next spring.

So now any possible updates on the plot will be about plans for the spring.

My crop of carrots was absolutely fantastic, and I think I will put at least 2 rows in next year.

The beets could have been better given more time and no decimating hail. Same with the beans and onions. The ‘Purple Caribe’ potatoes were fantastic as always. They have a tiny bit of scab, but nothing troubling.

So I have more plans for next year, and as always, plans to thwart the hail if at all possible. Do you have any ideas on what I should try and grow here next year? As this year, I want to keep it minimal care. Anything a little sensitive, I keep at home where I stand a chance at keeping it alive through some of the weather that Ma’ Nature throws at us here. Depending on how ambitious I get this winter, I may build some kind of brassica cage to keep the damn butterflies away and then I may stick some cabbage out there. So many Ideas… so many months ahead to ponder them.

Here are the this years updates on this garden: 1, 2, 3 & 4

Also, while I’m linking things… Don’t forget to check out my new Etsy shop Iceberg Empire. There is also a little sneaky page about the whole thing at the top menu bar. I’ll update that as exciting things happen over there.

Mason Bee House… 2016

I don’t have a big write up about this, but here is a little update. This is the Mason Bee house I made last year. It is just a cedar 6×8 with a piece of scrap cedar deck board for the roof.
I had my doubts that it was actually going to be used, but sure enough, last year a few holes were filled. This year, it is starting to become a full house.

I don’t bring this into a warmer area over winter, it is just screwed to the fence with a few deck screws. I figure that since these are native bees, they should be able to handle our weather here. I am just providing a pre-built home where there was probably one removed to build human homes.

If you have room, and the ability, and the tools… “Build” yourself a Mason bee house. There are all kinds of plans online, but the basics are 5/16″ holes. I don’t remember the optimum depth of the holes, so you’ll have to google. Mine are probably about 4 inches, give or take. I put a few different size holes in mine, to see if they only used the 5/16. The 3/8 holes seem to also be used, but only lower down. The ones under the roof overhang are very vacant…so just use your best judgement.
One last thing before I leave this post… My best friend and I have started an Etsy Shop. So if you have some time, please go and check it out, give us a few likes, and if you see anything you like, order away. Any little bit would be immensely helpful and very much appreciated. We are just getting started, so check back. We will also do custom work, so shoot us a message and we can try and work out something. I will also be updating here if we list anything really exciting… Our Shop name is IcebergEmpire… Here are a couple shop type shots: