Overnight Cinnamon Rolls
Classic cinnamon rolls made overnight for an easy and delicious breakfast treat.
Classic cinnamon rolls made overnight for an easy and delicious breakfast treat.
- 1/2 teaspoon vanilla extract
- 1 teaspoon salt
- 1 tablespoon ground cinnamon
- 3 eggs
- 1/2 cup white sugar
- 1 cup milk
- 1/3 cup butter
- 1 (.25 ounce) package active dry yeast
- 1/2 cup raisins
- 4 1/2 cups all-purpose flour
- filling:
- 3/4 cup brown sugar
- glaze:
- 1 teaspoon light corn syrup
- 1 1/4 cups sifted confectioners' sugar
- 2 tablespoons half-and-half cream
- Carbohydrate 100.13603231206 g
- Cholesterol 17.7069444634093 mg
- Fat 6.89549806324411 g
- Fiber 2.35195555599336 g
- Protein 7.19973639568161 g
- Saturated Fat 4.04944722676457 g
- Serving Size 1 1 Serving (208g)
- Sodium 692.050361933256 mg
- Sugar 97.7840767560664 g
- Trans Fat 0.652950806292616 g
- Calories 484 calories
Step-by-step
- Heat the milk in a small saucepan until it bubbles, then remove from heat. Add the butter and stir until melted; let cool until lukewarm.
- In a large mixing bowl, dissolve the yeast in the milk mixture. Add the sugar, 3 cups of flour, salt and eggs; stir well to combine. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and supple, about 8 minutes.
- Lightly oil a large mixing bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
- Deflate the dough and turn it out onto a lightly floured surface and roll into a 10x 14 inch rectangle. Lightly brush the far edge with water. In a small bowl combine the cinnamon and 3/4 cup brown sugar and sprinkle over the rectangles. Then sprinkle the raisins and chopped nuts over the dough. Roll up the dough into a log and seal the seam.
- Cut the dough into 12 equal pieces; place the pieces in a greased 9x13 inch baking pan, or 12 inch deep dish pizza pan. Cover with plastic wrap and place in the refrigerator to rise overnight.
- The next morning, preheat oven to 375 degrees F (190 degrees C). Take the rolls out of the refrigerator and let stand at room temperature for 30 minutes.
- Bake the rolls for 25 to 30 minutes or until golden. Meanwhile, combine the corn syrup with the vanilla in a small bowl. Whisk in the powdered sugar and enough cream to make a thick glaze; set aside. Drizzle the glaze over the rolls and serve warm.
Staggering production across two calendar days solves the notorious scheduling friction of yeast baking. Refrigerator temperatures near 38 degrees Fahrenheit slow yeast activity dramatically without halting it entirely, allowing gluten strands to relax and starches to hydrate slowly overnight. This extended cold fermentation develops complex flavors that standard same-day mixing skips entirely. Brushing the far edge of the rolled dough rectangle with water creates a secure molecular bond when sealed, preventing the spiral from unravelling during the morning bake.
The Chemistry of Cold Retardation
Putting shaped dough into a cold environment stops rapid carbon dioxide production. Bakers frequently ruin enriched doughs by skipping the initial room-temperature bulk fermentation entirely before chilling, leading to dense, unrisen centers. Allow the shaped rolls 30 minutes on the counter before baking at 375 degrees Fahrenheit to temper the chilled butter and jump-start residual gas expansion.
Glazing and Thermal Management
Adding confectioners' sugar icing to piping-hot pastry melts the sugar crystals into a translucent wash rather than an opaque coating. Whisk half-and-half cream and corn syrup thoroughly into sifted sugar to achieve viscosity that clings to a fork without sliding off completely. Storing leftovers in an airtight container at room temperature preserves moisture for up to forty-eight hours.
