Tori's Kitchen - Overnight Cinnamon Rolls
What you’ll need -
Kitchen-Aid mixer, rolling pin, pastry brush, and a 13x9 glass dish.
For the dough:
packet of active dry yeast
1 teaspoon of white sugar + 1/4 cup of white sugar
1/2 cup of warm water (100-110 degrees)
1/2 cup of scalded milk (heat the milk on a stove top until it starts to boil)
1/3 cup of melted butter
1 teaspoon of salt
1 egg
3 1/2 - 4 cups of all-purpose flour
For the filling:
1/2 cup of melted butter
3/4 cup of brown sugar (light or dark is fine)
2 tablespoons of cinnamon
For the icing:
4 tablespoons of softened butter
3 cups of powdered sugar
1/4 cup of milk
1 teaspoon of vanilla extract
Instructions:
Pour the packet of yeast and 1/2 cup of warm water into a small bowl. Stir together, and then stir in 1 teaspoon of sugar. Cover with a small plate and set aside. Wait about 5 minutes or until the yeast has proofed and is bubbly.
In the Kitchen Aid’s bowl, combine 1/2 cup of scalded milk, 1/4 cup of sugar, 1/3 cup of melted butter, 1 teaspoon of salt, and the egg. Mix together with the dough hook attachment. Add in 2 cups of flour and mix until combined. Add in yeast mixture and slowly add in the remaining flour (1 1/2 - 2 cups) until the dough doesn’t stick to the bottom of the bowl. Leave mixer on a low-speed for about 5 minutes or until the dough is kneaded well. You may need to add a tad more flour if the dough starts to stick to the bowl.
Dump the dough onto a floured surface and knead by hand a few more times. Place the dough ball into a buttered/greased bowl and cover. Let the dough rise for about an hour. Make sure that your bowl is large enough not to cramp the dough.
Once the dough has risen, dump the dough back onto the floured surface and punch it. Using a rolling pin, roll out the dough into a 15x10in. shape.
Combine the 1/2 cup of melted butter, 3/4 cup of brown sugar, and the 2 tablespoons of cinnamon into a bowl. Using the pastry brush, baste the dough with the filling. I always sprinkle a little extra cinnamon on top before rolling the dough. Make sure to roll the dough the long way and make sure it’s nice and tight. You’ll cut the dough into 12 rolls
Butter/grease the 13x9 glass dish and then evenly place the cinnamon rolls within. Cover with plastic wrap and let it hang out in the fridge overnight. While you’re in the fridge, go ahead and set out your 4 tablespoons of butter to soften.
In the morning, pull the cinnamon rolls out so they can rise and come to room temperature before baking. Preheat the oven to 350 degrees and bake for 30 minutes.
As the cinnamon rolls finish baking, make the icing.
In a bowl, combine 4 tablespoons of softened butter, 3 cups of powdered sugar, 1/4 cup of milk, and the teaspoon of vanilla.
Let the cinnamon rolls cool for 5 minutes before icing them.
These cinnamon rolls are a little extra work but they are worth it!
A few notes - You might be able to make these with a hand mixer, but I honestly haven’t tried. I use store brand yeast and butter, but I prefer to bake with Domino sugar and either White Lily or King Arthur Flour.
If you have any questions, leave a comment, and I’ll answer it in the best way I can.
Hope y’all enjoy them!