Friday, March 23, 2012
Now that I say all that I am about to say something that probably contradicts every single word I've just said. I am not a morning person. I try, I honestly do but I'm not a morning person. I so wish I could be the modern day June Cleaver. Wake up at the crack of dawn with a smile on my face (hair and make-up probably perfect), get myself ready for the day, prepare a piping hot breakfast and have it ready for my family. Okay, okay, okay...back to reality. Because, first of all, I'm not a morning person. If I do wake up before the rest of my family it's just early enough to get a pot of coffee started. And I definitely don't wake up all composed with every strand of hair in place. I mean really, who does that? But just because I'm not a morning person or early riser doesn't mean that I don't have the desire to make a delicious breakfast for my family.
To make these delicous breakfast pastries that I long for I would have to wake up at the crack of dawn to prepare these. I mean we're talking at least 2 hours of prep time before these babies even go into the oven. So in all actuality we're probably looking at closer to 3 hours before being able to enjoy a scrumptios, mouthwateringly (is that even a word?) good cinnamon roll, danish or any other type of pastry. I'm sorry, but that's just not acceptable on some days. Especially for this girl, who 99% of the time is barely able to open my eyes enough to make sure I'm putting the water and coffee grounds in the correct spot. Can I get an Amen?!?
If you're anything like me and you love a nice hot cinnamon roll with a cup of hot coffee when you wake up, but you don't want to wake up before the sun I have an answer. I know, it sounds too good to be true, but I promise it isn't. I wouldn't do that to you. I present to you overnight cinnamon rolls. These cinnamon rolls have all of the flavor and deliciousness as the regular cinnamon roll, but all of the prepartion is done the night before. Simply prepare the dough, fill it, roll it, cut it and put it in the pan. Cover these bad boys (don't eat them although they look good enough to eat raw), place them in the refrigerator overnight and when you wake up in the morning let them rest on the counter for 30 minutes (a lot better than 2 hours, right?) the pop them in the oven. While they are baking, make your coffee (because your awake by now just by the site of these decadently sweet pastries), make your glaze and then wait just a few more minutes for these to finish baking. Drizzle these piping hot, larger than life, cinnamon rolls with the glaze, pour a cup of coffee and enjoy.
Who says you have to be a morning person, let alone a June Cleaver, to make a killer cinnamon roll?
Overnight Cinnamon Rolls
For the dough-
1 Cup milk
1/3 Cup unsalted butter, room temperature
1 Package (2 1/4 tsp) active, dry yeast
1/2 Cup granulated sugar
4 1/2 Cups all-purpose flour
1 Tsp salt
For the filling-
1 Cup brown sugar
2 1/2 Tbsp ground cinnamon
3 Tbsp all-purpose flour
7 Tbsp unsalted butter, room temperature
For the glaze-
1 1/2 Cups powdered sugar
1/2 Cup maple sugar (Use 2 cups of powdered sugar if you cannot find maple sugar)
1/4 Cup unsalted butter, melted
2 Tbsp milk (more if needed)
1 Tsp vanilla extract
1/8 Tsp Kosher salt
Lightly spray a 9x12 pan with non-stick cooking spray. Set aside.
For the dough-
Place milk in a saucepan and place over low heat to heat. Once warmed remove from heat and add butter and allow to melt. Let mixture cool until lukewarm.
In a large bowl combine 2 1/4 cups flour, yeast, sugar and salt and mix well. Add the cooled milk mixture and eggs to the flour mixture and whisk to combine. Gradually add the remaining flour, 1/2 cup at a time beating well after each addition. Once the dough has pulled together move to a well floured surface, turn to coat. Knead until smooth, adding more flour as needed, about 5 minutes.
Place dough in a large bowl, cover and set aside, allowing to rest at least 10 minutes. Meanwhile, combine all filling ingredients and stir to combine.
After the dough has rested turn out on a well floured surface. Gently roll dough to a 9x12 rectangle. Spread 2 tablespoons unsalted butter over the dough, then evenly sprinkle dough with prepared filling. Starting with the longer side, carefully roll up the dough, pinching the seems to seal. Cut the log into 12 equal pieces. Place each cinnamon roll in the prepared pan, cut side up. Cover the dish, place in refrigerator overnight.
The next morning-
Preheat oven to 375.
Before baking remove the cinnamon rolls from the refrigerator and allow to warm to room temperature, about 30 minutes. Bake for 20 minutes, or until golden brown.
Meanwhile, make the glaze by mixing all ingredients together, adding more milk until desired consistency is achieved.
Remove the cookied rolls from the oven and drizzle with glaze. Serve rolls warm and enjoy!
Recipe source: Pink of Perfection