Overnight Cinnamon Rolls Recipe -Learn Like a pro

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Overnight Cinnamon Rolls Recipe -Learn Like a pro :- When you wake up in the morning, there are few things that can compare to the reassuring scent of freshly cooked cinnamon rolls floating through the house. Even if the thought of cooking cinnamon rolls from scratch could be intimidating, you should not be afraid of it.

 

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Overnight Cinnamon Rolls Recipe -Learn Like a pro 

This recipe for overnight cinnamon rolls allows you to prepare the dough the night before, which means that you can wake up to cinnamon rolls that are fluffy and gooey without having to deal with the inconvenience of trying to make them in the morning. Now is the time to roll up your sleeves, brush off your apron, and join me on this adventure that will be filled with delicious experiences!

 

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Ingredients: 

  • 1 cup warm milk (about 110°F)
  • 2 1/4 teaspoons (1 packet) active dry yeast
  • 1/2 cup granulated sugar
  • 2 large eggs, at room temperature
  • 1/3 cup unsalted butter, melted
  • 1 teaspoon salt
  • 4 1/2 cups all-purpose flour, plus more for dusting

For the filling:

  • 1 cup packed brown sugar
  • 2 1/2 tablespoons ground cinnamon
  • 1/3 cup unsalted butter, softened

For the cream cheese frosting:

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  • 4 ounces cream cheese, softened
  • 1/4 cup unsalted butter, softened
  • 1 cup powdered sugar
  • 1/2 teaspoon vanilla extract
  • Pinch of salt

 

ALSO SEE : Potato Huevos Rancheros Recipe-Step By Step Guide

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Instructions :

Mix the yeast with the warm milk in a large mixing dish. This will serve as the proofing step. Hold it for around five minutes until it becomes frothy. For the dough, prepare it: Adding granulated sugar, eggs, melted butter, salt, and four cups of flour to the yeast mixture is another step in the process.

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Keep mixing until a soft dough is formed. In case the dough is too sticky, gradually incorporate the remaining half cup of flour into the mixture. Get the dough to knead: Place the dough on a surface that has been lightly dusted with flour and knead it for approximately five to seven minutes, or until it becomes smooth and elastic.

 

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After the dough has been placed in a basin that has been greased, it should be covered with plastic wrap or a clean kitchen towel and let to rise in a warm area for one to one and a half hours, or until it has doubled in size. Complete the filling by: The cinnamon and brown sugar should be mixed together in a small bowl.

Roll out the dough: Once the dough has risen, punch it down and roll it out into a rectangle of 16 inches by 21 inches on a surface that has been dusted with flour. The rolls should be filled and shaped as follows: The dough should be covered with butter that has been softened, and then the cinnamon-sugar mixture should be sprinkled equally over the butter.

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The dough should be rolled into a log, beginning at the long edge and rolling it carefully. The log should be cut into twelve coils of equal size. Arrange in a pan the following: The rolls should be placed in a baking pan that is 9 inches by 13 inches, covered with plastic wrap, and placed in the refrigerator for the night.

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The second rise: The next morning, take the pan out of the refrigerator and allow it to sit at room temperature for around half an hour to an hour. This will allow the rolls to rise somewhat. Bake the buns in the oven: Preheat the oven to 175 degrees Celsius (350 degrees Fahrenheit). The rolls should be baked in an oven that has been prepared for twenty-five to thirty minutes, or until they are golden brown and cooked all the way through.

 

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Put together the icing by: Prepare the cream cheese icing while the rolls are in the oven doing their thing. Butter and cream cheese that has been softened should be mixed together in a medium bowl and beaten until smooth. After adding the powdered sugar, vanilla essence, and a bit of salt, continue beating the mixture until it is creamy and incorporates all of the ingredients.

The rolls should be frosted: The rolls should be allowed to cool for a few minutes after they have been removed from the oven before the cream cheese frosting is generously spread over the top of the rolls. Serve, and indulge in: Immediately serve the warm cinnamon buns, and make sure to savour each and every bite that is dripping with cinnamon spice!

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Tips:

Refrigeration Overnight: After step 6, immediately cover the pan with plastic wrap and place it in the refrigerator for the entire night. Once you have removed the rolls from the refrigerator in the morning, allow them to sit at room temperature for a period of thirty minutes before baking them.

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Room Temperature Ingredients: For the best possible development of the dough, make sure that your milk, eggs, and butter are all at room temperature beforehand. The Rolling of the Dough In order to make distinct layers in your cinnamon rolls, you will need to roll the dough tightly.

 

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Nutrition :

  • Calories: Approximately 300-400 per roll (depending on size and frosting)
  • Fat: Around 10-15g per roll
  • Carbohydrates: Approximately 50-60g per roll
  • Protein: About 5-8g per roll

 

 

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Author

    by
  • JASMINE GOMEZ

    Jasmine Gomez is the Wishes Editor at Birthday Stock, where she cover the best wishes, quotes across family, friends and more. When she's not writing for a living, she enjoys karaoke and dining out more than she cares to admit. Who we are and how we work. We currently have seven trained editors working in our office to produce top-notch content that you can rely on. All articles are published according to the four-eyes principle: After completion of the raw version, the texts are checked by (at least) one other editor for orthographic and content accuracy.


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