I had an order for my Cinnamon Rolls for the holidays, and I realized that I have never shared this particular recipe with you! I have an amazing recipe for my Apple Pie Cinnamon Rolls, but there's nothing like a basic cinnamon roll(with a small tweak)! It's brings back the nostalgia of when you were a little kid when you would eat those Pillsbury Cinnamon Rolls that came in can, or when you get one of those rolls from Cinnabon. However, my rolls put those to SHAME! Without further adieu, I present to you my Easy Overnight Cinnamon Rolls with a Maple Glaze!
Tools: Mixing Bowls, Rubber Spatula, Plastic Wrap, (1-2)11x7 rectangle pan(s), Whisk
Oven Temp: 350°F
Baking Time: 28-30 minutes
Serves: 14-16 people
INGREDIENTS
3 cups of bread flour
1 1/2 cups of all purpose flour
1 1/2 cups of warm milk
1 packet of fast acting active dry yeast
1 egg
1/2 cup + 3 teaspoons of granulated sugar
1/4 cup vegetable oil
2 teaspoons of vanilla extract
extra flour to roll out dough and for your hands
a scant teaspoon of kosher salt
heavy cream to brush over the rolls before baking
1. Preheat your oven to 350 degrees Fahrenheit. Next, prepare two 11 x 9 inch square baking pans by spraying it pretty well with non-stick spray, then set aside until further use.
2. Then start by pouring the yeast/water mixture, oil, the egg, and then whisk together. Stir the both flours together and granulated sugar together in a separate bowl. Add in half the flour, then fold it in using a rubber spatula. After that, pour in the rest of the flour mixture then mix until it's a shaggy mass. Dump out onto your work surface, bring it together into a ball(making sure all the scraps and bits of flour are incorporated) then knead for 10 minutes, as you need flour add it to the dough(not too much so that it wont become hard or dry, as you knead the dough it will get stronger and become smooth! Don't worry!). If you don't want to do this you can knead your dough in your Kitchen-Aid Stand Mixer for 7-8 minutes until smooth and elastic.
3. After you've kneaded the dough for 10 minutes, let rise for 1 hour.
THE CINNAMON FILLING
3/4 cups of brown sugar
5 tablespoons of all-purpose
5 teaspoons of ground cinnamon
1/3 cup of granulated sugar
1 stick of softened, butter
pinch of salt
In a mixing bowl, mix all the ingredients together making sure to break up those brown sugar clumps. Then, add in your stick of butter and cream together until the butter is fully incorporated and everything is a homogeneous mixture. Set aside until dough is done proofing.
BACK TO THE DOUGH
3. Dump your dough onto a floured surface, degas, and roll out into a large square.
4. Smear the filling all across the dough leaving about a half inch border without the filling.
5. Then using your fingers begin to roll towards you, keeping the log tight and straight. This helps your cinnamon rolls to be uniform when you slice them.
6. As you get about halfway, use your (CLEAN) forearm to keep the log straight and even.
7. Carefully, slice your cinnamon rolls. I start by cutting them in half, then each half should cut 7-8 rolls. So, I cut in half, then in half again until I get about 14-16 rolls.
8. Gently, place your rolls in your prepared baking dish, cover it with plastic wrap, and let them proof in your fridge overnight(so if you start this at 7pm they'll be ready at 7am, but as long as it rests overnight and doubles in size your good! So you can go longer if needed!).
9. The next day, allow the rolls to rise for
30 minutes to proof once more. After that, brush some heavy cream all over the buns. Then, pop them in to your preheated oven for 28-30 minutes or until golden brown.
THE MAPLE GLAZE
1 1/2 sticks of melted butter
4 cups of powdered sugar, sifted
2 teaspoons of vanilla extract
2-3 tablespoons of high quality maple syrup
pinch of salt
dash of water, if needed
1. In a mixing bowl, pour in the melted butter, vanilla, and salt whisk together until combined. Then add a the sifted powdered sugar 1 1/2 cups at a time until all the powdered sugar is incorporated and the mixture is smooth. If the frosting is too thick add a dash of water. Then when the rolls come out let then sit for a couple of minutes before pouring over the glaze.
2. Enjoy them warm with a hot cup of joe or Homemade Hot Cocoa(click here to see my recipe)!
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