Deliciousness in a Roll

What is better than the warm, yummy, soft, goey, sweet, cinnamony smell of cinnamon rolls in the morning?  Nothing comes to mind.  I decided to make cinnamon rolls for Sunday morning.  I found a recipe over at Our Best Bites for some Overnight Cinnamon Rolls.  I carefully read through all the directions and even read the comments below.  I could do this!  I wrote all the needed information down and headed to the kitchen on Saturday afternoon.  Gathering all of my materials, I started baking.

Making the dough is the first step...and an important one at that :)
Thank goodness for the new KitchenAid mixer my dad bought!!!!  It made things so much easier...especially since it has a dough hook and I have never had the luxury before of having one of those.

So first, Put the 1/2 Cup of warm water in your bowl.  Then pour the
yeast over the water and let it sit there for a few minutes.  Then whisk it a little bit until it is all mixed in and smooth.






Then whisk in 1/2 cup of the flour.  Cover it with plastic wrap and let sit for 30 minutes in a warm spot and let the yeast do its work.











Now add the eggs, sugar, butter, and the rest of the flour to the bowl.  Use the dough hook and knead the dough on a medium speed untill it is smooth.  It should take around 10 to 12 minutes.  Add a tad bit more flour if dough is still really sticky.  I should have added some more but I didn't  :| ....oh well...too late now.

(see how clean and neat I am in the kitchen? lol)

Ok so now cover it with plastic wrap again and and let it sit in a warm spot for about 2 hours or until it has doubled in size.

You can now make the filling if you want, since you have 2 hours to wait.  Just set aside 2 tablespoons of a stick of butter.  Then beat the rest of the butter, brown sugar, and cinnamon all together until it is all mixed up good.  About a minute should be good.

Now that your filling is made, set it aside.  Get a dish for your rolls and butter/grease it up nice and good so the cinnamon rolls won't stick to it.  Here is the fun part:  Put your dough on a lightly floured surface.  Roll it out into a rectangle, about 15x10 inches.  Then spread the filling all on top of that.

 

Now roll it up lengthwise... so from the picture above, I rolled it starting at the top downward.  Then once you get it all rolled up, cut it into rolls and place them in your dish.  Mine were not as pretty as the ones from Our Best Bites....but I think they looked pretty good for my very first try.

      

 They are all swirly and pretty :)  I think my dough could have been rolled out thinner and they may would have turned out better.  But let's continue on and see the finished product.

So now take the 2 tablespoons of butter that you set aside earlier and melt it.  Brush it over the top of your cinnamon rolls.  This should help keep them from drying out overnight.  Now cover it tightly with plastic wrap and you just stick those babies in the fridge until morning.

In the morning, they need to sit out for an hour.  Mine got nice and big...

Once they sat out, stick them in a preheated oven at 350.  Somehow, I turned my oven to 375...I think I was partially asleep when I was laying them out and turning on the oven. Haha.   They cook for about 30 minutes or untill golden brown.

So here are mine with out the glaze.....they aren't the prettiest things ever but they still tasted pretty good :)

So now you can whip up the glaze, wait about 15 minutes (I couldn't wait and so my icing/glaze stuff melted pretty quickly and just ran off :(  oh well.) and drizzle it on there.

 












Yum yum yum!
When i make these again, I will double the filling...I LOVE cinnamon so I would like more of that.  And I might pour a little more of the glaze on there...I like the sweetness too!

That's the finished product ^_^  Deliciousness in a roll.
ENJOY!

Here is the recipe from Our Best Bites:
Overnight Cinnamon Rolls
OurBestBites.com

Dough
1 T active dry yeast
1/2 C warm water (105 degr F/ 40 deg C)
4 1/2 C all-purpose flour (22 1/2 oz 700g)
4 large eggs
1/4 C sugar
1 tsp kosher salt
1/2 C (1 stick) real butter at room temp

Filling
1/2 C (1 stick) real butter at room temp
3/4 C packed brown sugar
1 T cinnamon

Glaze
1 C powdered sugar
2 T butter, melted
2 T milk or cream
1 t vanilla extract

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 C of the flour.  Cover with plastic wrap and let stand in a warm spot for about 30 minutes. 

Add the eggs, sugar, butter, and remaining 4 cups flour to the yeast mixture.  Fit the mixer with the dough hook and knead on medium speed until smooth 10-12 minutes. Add a bit more flour to reduce stickiness if needed.

Cover with plastic wrap, set in a warm spot and let rise until doubled, about 2 hours. 

While dough is rising, prepare filling.  Take 2 T of the stick of butter and set aside.  Beat  remaining butter, brown sugar, and cinnamon together until combined and slightly fluffy, about 1 minute.

Butter a 9x13 baking dish.  Transfer the dough to a floured work surface.  Roll  out into a rectangle about 15x10 in.  Spread filling onto dough and roll up length-wise. 

Use string or dental floss to score and cut the dough into rolls.  You can make 12 small rolls, 10 medium ones, or 8 large.   Place cut side up in baking dish.  Melt the reserved 2 T butter and brush on top of rolls.  Cover tightly with plastic wrap and place in the fridge overnight.

The next morning remove from refrigerator and let rise until half again as high, about 1 hour.  While rising mix glaze ingredients until combined.  Preheat the oven to 350.  Bake until golden brown, about 30 minutes.  Let cool in the pan for 15 minutes.  Spread the glaze over warm rolls and serve.










This post is linked to Fabulous Friday