Overnight Bliss

You want to wake up to the house smelling of cinnamon and gooeyness and goodness?? Well this should do the trick. Found this recipe and finally decided to make these. The reason I made these was for a work breakfast get together, but I had to do a trial run first so of course we benefited from that :) 


Super easy, though some prep work the night before..actually most of the work is the night before. But when you wake up you pop it in the oven and BAM, you have Cinnamon Rolls :)


Recipe from Our Best Bites site. It even has pictures to go along with so you can SEE how to do it!

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.  **I made the mistake of putting too much filling near the center, so it oozed out when I cut the slices. Try to spread some closer to the ends


Use string or dental floss (Yes, I used floss, SO easy!) 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.

Fresh out of the oven with glaze on! YUM!

It sounds like a lot of work, but it is TOTALLY worth it!! The way I made it I got 14 rolls. The first 3 were huge, so I started cutting them a little smaller, about 1- 1 1/2 inch thick. 


Linking up with Hanna over at Bouffe e Bambini for something Handmade/Homemade.