Overnight Cinnamon Rolls

• Vegetarian

• Refrigerated

  • 1 Egg, large

• Baking & Spices

  • 1/2 tbsp Active dry yeast
  • 3 1/8 cups All-purpose flour
  • 1 tbsp Cinnamon, ground
  • 1 cup Confectioners' (powdered sugar
  • 8 tbsp Granulated sugar
  • 1/2 tsp Salt
  • 1/2 tbsp Vanilla extract

• Dairy

  • 13 tbsp Butter, unsalted
  • 4 oz Cream cheese
  • 1 cup Milk

Found on natashaskitchen.com

Description

Ingredients

• 1 cup warm milk (not hot)
• ½ Tbsp active dry yeast
• 4 Tbsp granulated sugar, divided
• 3 cups + 2 to 4 Tbsp all-purpose flour, divided*
• 1 large egg, room temp
• 2 Tbsp unsalted butter melted, divided
• ½ tsp salt
• 7 Tbsp unsalted butter, softened, divided
• ¼ cup granulated sugar
• 1 Tbsp ground cinnamon
• 4 Tbsp unsalted butter, softened
• 4 oz cream cheese, softened
• ½ Tbsp vanilla extract
• 1 cup confectioners (powdered) sugar

Directions

• In the bowl of an electric stand mixer, add 1 cup warm milk and sprinkle with ½ Tbsp yeast. Let sit uncovered for 7 minutes at room temp. Add ½ cup flour, 2 Tbsp sugar and whisk until blended. Cover with plastic wrap and let rise at room temperature for 35-45 min (or in a 100˚ oven** for 25 min). It will look puffy.
• Whisk in 1 egg, remaining 2 Tbsp sugar, 1 Tbsp melted butter and ½ tsp salt.
• Using the dough hook on speed 2, add remaining 2½ cups flour (1/2 cup at a time) letting it blend with each addition. Add more flour 1 Tbsp at a time just until dough is no longer sticking to fingertips or the walls of the bowl as it mixes then knead/mix for 10 min. Cover with plastic wrap and let rise at room temp 2 hours (or in a 100˚ oven for 1 hr). Dough should double in size.
• Generously dust flour over a clean work surface and place dough in the center. Sprinkle dough with flour (just enough to keep the rolling pin from sticking) and roll into even 17″x10″ rectangle. Dot the top of dough with 6 Tbsp softened butter and spread it out gently with a spatula.
• Stir together ¼ cup sugar and 1 Tbsp cinnamon and sprinkle ALL OF IT evenly over buttered dough. Roll the dough up starting with one of the longer sides, keeping a tight roll. Once its rolled up, push ends in slightly to make them a little more uniform then slice into 12 equal sized cinnamon rolls.***
• Butter sides and bottom of a 9×13 baking pan with 1 Tbsp butter and evenly space cinnamon rolls in pan, cut-side down. Cover tightly with plastic wrap and refrigerate overnight (up to 18 hours). The following day, remove from refrigerator and keeping them covered, let cinnamon rolls rise at room temp 1 to 1½ hours (or in a 100˚F oven for 35 min) or until puffy.
• Brush tops with 1 Tbsp melted butter and bake at 350˚F for 22-24 mins or until tops are light golden brown. Let cool in pan 15 minutes then frost warm buns generously with the cream cheese glaze (instructions below).
• Using an electric mixer, cream together 4 Tbsp softened butter, 4 oz soft cream cheese and beat on medium speed until creamy and smooth. Beat in ½ Tbsp vanilla then add 1 cup powered sugar and continue mixing until fluffy (3-4 min), scraping down the bowl as needed.