Overnight Cinnamon Rolls
Author: Heather
Recipe type: Sweets
Cuisine: Breakfast
1 tbsp active dry yeast ½ cup warm water 4½ cups all purpose flour 1 tbsp kosher salt 4 large eggs ¼ cup sugar ½ cup (1 stick) butter, room temperature Filling: ¾ cup butter, room temperature 1 cup brown sugar 2½ tbsp cinnamon Frosting: 1 recipe cream cheese frosting http://www.girlandherkitchen.com/2012/04/perfectly-creamy-cream-cheese-frosting.html In a large bowl of a stand mixer, combine water and yeast. Allow yeast to activate (about 5 min) and whisk until smooth. Whisk in ½ cup of the flour. Cover with plastic wrap and let stand in a for about 30 minutes. While the whisk is going at low speed, add the eggs, sugar, butter, salt, Add remaining 4 cups flour to the yeast mixture. Replace whisk with a dough hook and knead dough until smooth 10-12 minutes. Add a bit more flour until dough has a smooth, NOT STICKY consistency. Cover with plastic wrap, and let rise until doubled, about 2 hours. While dough is rising, prepare filling. Beat together butter, brown sugar and cinnamon. Butter a 9×13 baking dish. After dough has risen, place the dough to a floured work surface. Roll out into a rectangle shape measuring about 15×10 inches. Spread filling evenly onto dough. Once filling is spread, roll up length-wise. I use dental floss to cut my cinnamon rolls. It is the best way! First, make marks on your rolled cinnamon rolls to make sure you will be cutting evenly. Decide how big you want each roll to be and make an indentation. Then slide the thread underneath the rolls, cross over the top and pull. You’ll get perfect rolls without smashing your dough. Place each roll in baking dish. Cover with plastic wrap and refrigerate overnight. Make the cream cheese frosting and refrigerate as well. In the morning, take out pan and let it sit out for about 15 minutes while your oven is preheating. Take out your cream cheese frosting at the same time so it gets soft and spreadable Bake at 350 degrees for 25 minutes or until rolls are cooked through. Cool for ten minutes in the pan. Slather with cream cheese frosting and serve warm. Recipe by Girl and Her Kitchen at http://www.girlandherkitchen.com/2012/04/overnight-cinnamon-rolls.html
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