Sunday, December 18, 2011

Christmas Morning Cinnamon Rolls

Who doesn't love Cinnamon Rolls?

Fair warning! If you want to do this you have to start them on christmas eve, and give yourself a little bit of time in the morning. But they are SO worth it! They have been really popular with my friends, and aside from the time letting things rise they aren't too too difficult.

They will make your house smell delicious, and make everyone in your family both big and small so happy. If it doesn't....you can blame me! I did make some notes (they are in purple) of specific things that have worked for me when using this recipe

Overnight Cinnamon Rolls

For the Dough:
1 Tbs. active dry yeast (one package)
1/2 c. warm water
4 1/2 c. all-purpose flour
4 large eggs
1/4 c. sugar
2 tsp. kosher salt
1/2 c. unsalted butter (at room temp.)

For Filling:
1/2 c. unsalted butter melted 
1/2 c. sugar mixed with 1 tbs. ground cinnamon 
***I would make a little extra of this

For the Icing:
1 c. confectioner's sugar
1/2 tsp. kosher salt
2 tbs. unsalted butter (melted)
2 Tbs. whole milk
1 tsp. pure vanilla extract

Instructions!

Step 1 - Making the Dough
     *Note: they use a stand mixer  with the dough hook, but I just use my hands or a spoon. It's just as easy and you get less messy. Anyway, sprinkle the yeast over the water and 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 it stand in a warm spot about 30 minutes. (I always put it on top of the dryer and let it run)

       Add the eggs, sugar, salt and remaining flour to the mixture. Knead it on a medium speed until smooth, Again I just use my hands (put a little flour on your hands first it helps counteract the stickiness)

      Add the room temperature butter and continue to knead adding flour to reduce stickiness as needed. Do this until the dough is smooth again. **If you are using your hands make sure you really work in the butter so it doesn't get clumpy. 

      Cover with plastic wrap and let rise until doubled, about 2 hours. 

Step 2 - Making the Rolls

     Butter a 9 by 13 inch baking dish

      Roll out the dough into a huge rectangle (about 15 by 10 inches - if the dough keeps pulling backwards rest a damp towel on top of the dough for a couple of minutes and try again). 
   
      Brush half of the melted butter over the rectangle, but leave about a 1-2 inch strip butter free. 

     Sprinkle the sugar mixture over the butter (I'd press it into the dough just a little bit).

     Starting with the side that has butter to the edge...roll up the rectangle. The snugger the better!

     Cut your giant roll into 10 pieces and place them cut side up in the dish. 

     Brush with the remaining butter, cover with plastic wrap and let them rise in the refrigerator overnight.

Step 3 - Baking the Rolls

     The next morning, remove them and let them rise until half again as high (about an hour - but I am normally too anxious to wait this long and it's been ok)
  
      Preheat oven to 350 degrees and Bake until golden brown (about 30 minutes)

      Let cool and brush with the glaze

Step 4 - The Glaze

    In a small bowl sift together confectioner's sugar and salt

    In a different bowl whisk together butter, milk, and vanilla.

    Stir into the sugar to form a smooth paste and spread over rolls


THEY ARE SOOOOOOOOO YUMMY!!!!!!

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