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Easy Night Cinnamon Roll – Follow Us

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Soft and buttery Cinnamon rolls in the night Brown sugar with cinnamon filling and wealthy cream cheese glaze. Prepare them overnight and wake up in the morning with freshly baked cinnamon rolls!

I have tested and re-tested these recipes for years and I am sure I will finally share them with you! These are my FAVORITE cinnamon buns! I used base dough Orange roll recipe (another family favorite) and they got great!

Cinnamon rolls in the night

These cinnamon buns are soft, buttery and tender, with the great amount of brown sugar and cinnamon filling. Covered with the top glaze. I add some cream cheese to achieve this perfection.

I love this recipe because you can do all the prep work the night before and then make freshly baked cinnamon buns in the morning. Honestly, who really wants to wake up at 4 a.m. to make cinnamon buns? I'm not!

And in my opinion, you can't eat hot, fresh cinnamon buns on Easter and Christmas morning. If you're looking for a fast cinnamon roll recipe, 1 hour cinnamon buns.

How to make cinnamon buns at night

Prepare the dough

Put yeast, 1 tablespoon of sugar and warm milk in a small bowl. Let it rest for about 5 minutes until it starts to foam.

Beat the egg in a large bowl and whisk together the sugar and salt. Then add the melted butter-yeast mixture. Mix the two cups of flour until smooth, then add the remaining flour in 1/2 glass increments. Knead the dough for about 5 minutes until it is soft. If the dough is still sticky, you can add a tablespoon or two of flour, but be careful not to overdo it.

Then cover the bowl with plastic wrap and put it in a warm place to obtain up.

Make cinnamon roll batter

Add filling

Mix the brown sugar and cinnamon in a small bowl. Put aside.

When the dough grows and doubles, beat it and turn it into a 15 × 20 inch rectangle. Spread the soft butter on the dough and sprinkle with cinnamon sugar. Squeeze the mixture into a slightly softened butter.

Cinnamon sugar

Roll and cut

Twist the dough upwards from the shorter side and pull the edges together. Then use dental floss or a large serrated knife to cut the dough into 1-inch pieces.

Align a baking sheet with parchment paper and line up the dough rolls on the sheet about an inch apart.

Leave in the fridge overnight

Cover the baking sheet with a plastic wrap and keep it in the fridge for up to 16 hours. Then pull it over the counter the next morning to rise until it doubles, usually about 1 to 2 hours.

cinnamon rolls

Bake in the oven

After doubling in size, bake the cinnamon buns in a 350 ° F oven for about 15 minutes until they turn slightly golden. Take it out of the oven and let it cool for about 10 minutes before icing.

Frosting spread over it

To freeze, stir the ingredients with an electric mixer until smooth (add more or less milk if necessary). Then spread the glaze evenly on the rolls with a spatula.

Cinnamon roll glaze

Cooking tips:

  • Be sure to commence with fresh yeast.
  • Check the milk temperature to make sure it is not too hot. The bathing water temperature should be 105-110 ° F.
  • To make the dough rise faster, heat the oven to 175 ° F and then turn it off. Then place the coated dough bowl in the oven with a small bowl of hot water.
  • Align your baking paper on parchment paper so that the floors don't brown very quickly.
  • This recipe makes about 15 rolls, but the baking sheet is usually around 12. I placed the larger rolls on the baking sheet and then added the small rolls to a smaller pan.
  • After the cinnamon buns are baked and taken out of the oven, wait about 10 minutes before you commence icing. You don't want it to melt too much.

Freezer instructions

These cinnamon rolls can be frozen after cooking and cooling. Add them to a freezer bag or container and store them in the freezer. Melt overnight, then heat in the microwave or oven the next morning.

overnight cinnamon rolls on parchment paper

Other sweet breakfast ideas:

Course: sweet

Local cuisine: American

Keyword: Cinnamon rolls in the night

Preparation time: 35 minute

Cooking time: 15 minute

Ascent: 12th Clocks

Total time: 12th Clocks 50 minute

Servings: 15

Calories: 466

Soft and buttery night cinnamon rolls with brown sugar-cinnamon filling and wealthy cream cheese glaze. Prepare them overnight and wake up in the morning with freshly baked cinnamon rolls!

For the dough:

  • 1 1/4 cups warm milk (105-110 ° F)
  • 1/4 ounce Active yeast package (about 2 1/4 teaspoons)
  • 1 large egg (Room temperature)
  • 1.2 Cup sugar (Fractionated)
  • 1.2 Cup butter (Melt)
  • 1 teaspoon kosher salt
  • 4th cups All-purpose flour (more or less as needed)

For the filling:

  • 6 tablespoon butter (hardly softened, not melted)
  • 3/4 Cup Brown sugar
  • 1 1/2 tablespoon ground cinnamon

For icing:

  • 6 tablespoon salted butter (Softened)
  • 2nd ounce cream cheese (Softened)
  • 1 1 / 2- 2 cups Granulated sugar
  • 1 teaspoon vanilla
  • Milk or cream (for consistency reasons)

Prepare the dough:

  • Add warm milk, yeast and 1 tablespoon of sugar in a small bowl. Leave it on for about 5 minutes until it bubbles.

  • Beat the egg in a large bowl. Then beat the sugar and salt. Then add the melted butter and then the yeast mixture. Add two cups of flour and mix until smooth. Add 1/2 cup of the remaining flour. Knead for 5 minutes. If the dough is too sticky, you can add a tablespoon or two of flour, but the dough should be soft. Don't do this with flour.

  • When the dough is kind and soft, cover the bowl with a plastic wrap and put it in a warm place. I love turning the oven to 175 ° F and then turning it off and putting it down with a small bowl of hot water so it can open faster.

Do the filling:

  • Mix the brown sugar and cinnamon in a small bowl and set aside.

  • When your dough doubles, beat it and roll it onto a floured surface. You want to create a rectangle approximately 15 × 20 inches. It doesn't have to be great. Spread the soft butter on the dough with a brush and sprinkle with cinnamon sugar. Lightly press the sugar into butter. Wrap the dough tightly from the short side. Finally, put the pages together.

  • Use a dental floss or large serrated knife to cut the dough into 1-inch pieces. Place the dough rolls on a baking sheet lined with parchment paper approximately 1 inch apart. I like putting the 12 large ones in a baking sheet and the ends in a small pan. If you want to cook at this point, you can wait another hour for the rolls or until the size of the rolls has doubled.

Leave in the fridge overnight:

  • Cover the pan tightly with plastic wrap and place in the refrigerator for up to 16 hours. Then pull them over the counter the next morning and let them double for about 1-2 hours. I like turning the oven to 175 ° F and then turning it off and putting it down with a small bowl of hot water so that it can open faster.

Rising tip: Turn the oven to 175 ° F. Then turn off the oven and let the dough rise in the oven. Freezing cinnamon buns: You can freeze the buns after cooking and cooling. Just put it in a freezer or zipper bag and let it thaw overnight. Heat individual rolls for 10-20 seconds in the microwave or 5 minutes at 175 ° F in the oven.

Calories: 466kcal | Carbohydrates: 73G | Protein: 5G | Fat: 18thG | Saturated fat: 11G | Cholesterol: 57mg | Sodium: 319mg | Potassium: 94mg | Life: 1G | Sugar: 46G | Vitamin A: 569II | Calcium: 55mg | Iron: 2ndmg

THIS RECIPE PIN

Cinnamon rolls on white plate

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