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.
Overnight Cinnamon Buns
- 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
- 1/2 cup butter, softened.
- 2 tsp Vanilla extract
- 1/4 cup sugar
- 3-4 tbsp ground cinnamon
- 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
- 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.
- 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)
- 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.
- 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.
- 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.
- 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.
- Add in the remaining flour and mix until the dough is sticky, but pulls away from the bowl in a large ball.
- 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.
- 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.
- 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.
- Mix the vanilla into the softened butter. You want the butter really soft, almost on the verge of melting but not quite liquid yet.
- 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.
- 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).
- 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.
- 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.
- Place spiral side up into a well greased backing dish that is 9×13″
- Cover with plastic wrap, and place into your fridge over night.
- 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.
- 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.
- 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.
- Continue letting them cool while you make the icing.
- 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.
- 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.
- Add in the icing sugar, starting slow and then building up speed, lest your kitchen be coated in a fine dusting of sugar.
- Once that is all mixed together, add in the vanilla and the heavy cream.
- Once all combined well, Spread over your cinnamon buns and enjoy.
- 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.