We have a few food traditions in this family.
We do some really easy chocolate peanut butter balls on Christmas eve and then we do these cinnamon rolls a ton in December and sometimes the night before Thanksgiving.
Ingredients for this recipe:
For the Cinnamon Rolls:
• 1/3 cup of sugar
• 1 cup of warm whole milk 115°
• 1 tablespoon of yeast
• 4 cups of all-purpose flour
• 2 eggs
• 1/2 cup of melted unsalted butter
• ½ cup of packed light brown sugar
• 1 tablespoon of ground cinnamon
For the Icing:
• ½ cup of softened unsalted butter
• ½ cup of softened cream cheese
• 2 cups of powdered sugar
• 2 tablespoons of whole milk
1. For the Cinnamon Rolls: Place 1 tablespoon of the sugar, warm milk, and yeast in a standing mixer bowl, give it a whisk and let sit for 5 to 7 minutes or until it begins to foam. There will be a raft at the top.
2. Next, add in the sugar and flour and mix with the hook attachment until combined on medium speed.
3. Add in 1 egg at a time until combined and then add in a ¼ cup of melted butter and mix on medium speed for 3 to 4 minutes.
4. Wrap the bowl with plastic wrap and chill overnight.
5. In the morning roll out the dough on a clean surface lightly dusted with flour until the dough is 18”x24” in size and then evenly drizzle on the remaining 1/4 cup of melted butter, brown sugar, and cinnamon covering all of the surface areas.
6. Roll the dough up and slice 2” slices and place them in a 13”x9” casserole dish, wrap in plastic and let it sit for another hour or until they’ve doubled in size.
7. Bake the cinnamon rolls for 22 to 25 minutes at 375° or until they are browned on the top and cooked in the center.
8. Icing: While the cinnamon rolls are baking, whip together the butter, cream cheese, sugar, vanilla, and whole milk in a standing mixer using the whisk attachment until it is light and fluffy.
9. Once the cinnamon rolls are done pour the icing all over the top and serve warm
• This method of overnight pretty much eliminates the double rise for a traditional cinnamon roll recipe where you rise before rolling out the dough.
• Unless you are using a starter, there is no reason to let it sit out at room temperature overnight.
• I like the milk to be on the hotter side, 115°, before adding it to the bowl of the stand mixer because the bowl is cold and will drop the milk temperature to the perfect degrees.
• Be sure to brush the melted butter with a pastry brush to make sure you cover the dough completely.
• Here’s a little trick, just put the dang casserole dish onto your floor vent for a quick rice. You’re welcome!
• When the cinnamon rolls are done, the bottom side parts to the cinnamon rolls will be a little bit soft and doughy, which is totally normal.
• To Reheat: To reheat these simply add your desired portion to a casserole dish or pan, cover it and heat it up in the oven at 350° for 10-12 minute or until hot. In addition, you can simply add them to the microwave and heat until hot.
• Storing and Freezing: The cinnamon rolls can be stored in the refrigerator covered in plastic for up to 5 days. They can also be frozen covered for up to 2 months. Thaw for 1 day in the refrigerator before cooking and serving.