Cinnamon and Sugar Sweet Rolls

I admit it.  Baking with yeast takes it up a notch.  The Easter Bunny prepared this yummy treat for our family.  When a recipe can be started the night before, I am all in.   Cinnamon and sugar is a win win.  Add a serving of bacon or sausage, done and done. High Five!  These were made with love for my boys.   I can only hope that sharing this recipe brings sweetness to your life.

overnight-cinnamon-twist5

INGREDIENTS

Dough:
    • 4 1/2 cups (22.5 ounces) all-purpose flour
    • 2 tablespoons instant yeast
    • 1/3 cup (2.5 ounces) granulated sugar
    • 1 1/2 teaspoons salt
    • 4 large eggs (7 ounces)
    • 1 1/4 cup hot water
    • 8 tablespoons (4 ounces) butter, melted
Filling:
    • 4 tablespoons (2 ounces) butter, melted
    • 1/2 cup (3,75 ounces) granulated sugar
    • 1 1/2 teaspoons ground cinnamon
Glaze:
  • 1 cup (4 ounces) powdered sugar
  • 1 tablespoon melted butter
  • 2 tablespoons milk, plus more if needed
  • Splash of vanilla extract

DIRECTIONS

  1. In a large bowl (to allow for about 7-8 cups of dough to double in bulk), whisk together the flour, yeast, sugar and salt. Make a well in the center of the dry ingredients.
  2. In a 2-cup liquid measuring cup, whisk together the eggs and pour them into the well. Use the same measuring cup for the hot water. Pour it around the edges of the well (not directly on the eggs) and then add the melted butter to the bowl. Use a large spoon to mix the ingredients together until a soft, rather wet dough is formed. It won’t look like traditional cinnamon roll dough; it will be much softer and it’s ok if it looks a bit lumpy. Magic happens overnight, I promise.
  3. Cover the bowl with greased plastic wrap and refrigerate overnight or for 8-10 hours.
  4. Using about 1/4 – 1/3 cup flour (more or less), dust a clean countertop. Lightly punch down the chilled dough and roll it out on the floured counter to a long, skinny rectangle (about 24-inches long and 7 or 8-inches wide).
  5. Spread the 4 tablespoons melted butter on the rectangle. It will solidify and be easier to work with as you spread it on the chilly rectangle of dough. Combine the sugar and cinnamon and spread it on top of the butter, lightly pressing it in.
  6. Fold one long edge of the rectangle up to meet the other long edge so the dough is folded in half. Use a pizza cutter or knife and cut the dough into 1-inch strips. With each strip, hold an end in each hand and twist it up several times and roll it around the center into a circle (see pictures below for a visual). Place on a large, rimmed baking sheet (11X17-inch) lined with parchment paper (about 12 per tray).
  7. Cover the trays with greased, plastic wrap and let the rolls rise until puffy and doubled, an hour or so.
  8. Bake at 375 degrees F for 12-14 minutes until just barely golden on top (don’t overbake or they’ll be dry).
  9. For the glaze, whisk together the powdered sugar, butter, milk, and vanilla. Add more milk as needed until the glaze is thick but pourable. Let the rolls cool for 5 or so minutes before drizzling with glaze.

This recipe came from a friend of a friend and then from Mel’s Kitchen Cafe, which has many fabulous recipes.  (thanks Mandy for the find!)

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s