Overnight Cinnamon Rolls

If you enjoy the aroma of fresh baked cinnamon rolls in the morning, you will love this recipe from My South Texas Kitchen Cookbook. The secret to working with this dough is to keep your work surface floured while kneading and rolling out the dough. Don’t forget to add flour to your rolling pin as often as needed, too.

From-scratch cinnamon rolls take time to prepare, but I have worked out a method for a convenient morning bake. The night before serving the rolls, I assemble the rolls, and I let them rise overnight in the refrigerator. The following morning, I simply let the pan of rolls sit at room temperature for about an hour. I bake them, stir the frosting together and slather it onto the warm and gooey rolls. If you want to bake the cinnamon rolls without the overnight rise, simply let them rise at room temperature until doubled in size and then bake them.

I’ve discovered that successfully making this recipe is heavily dependent on how well the yeast proofs at the beginning of the recipe. When warm water is added to dry yeast it begins to ‘wake up” and foam. Proofing yeast is not that complicated, but you do need to pay attention to the temperature of the water that you add to the dry yeast. Be aware that there are two temperatures for the water that is added to this recipe. The 110°-115°F temperature is for the yeast mixture, and the boiling water is for mixing the dough. I’ve discovered through much trial and error that yeast will optimally activate when I add water that is 110°-115°F. If your water is too cold, that is ok, but it will take a little longer to activate the yeast. If your water is too hot, usually over 120°F, I’ve discovered the hard way that it will kill the yeast and the rolls won’t rise. I have never seen Tía Odilia use a thermometer because she intuitively knows the temperature of the water she needs to add to her yeast. However, I encourage you to use a thermometer. Any recipe that requires yeast is a great reason to invest in a quality food thermometer to check the temperature of your water. If you don’t have a food thermometer, it is better to err on the side of coolness, and you can add lukewarm water to your yeast. Show me you batch of sweetheart cinnamon rolls at @ydelicacies.com

overnight Cinnamon Rolls

Servings: 9

YDelicacies.com Yvette Zuniga Jemison

My South Texas Kitchen Cookbook Recipe

YEAST

1/3 cup warm water (110°-115°F)

Two  ¼-ounce packages rapid rise yeast 

DOUGH

1/2 cup boiling water

1/3 cup sugar

1/4 cup butter, melted

3 tablespoons shortening, melted, plus extra for coating 

1/2 teaspoon salt

¼ cup evaporated milk

1 egg, beaten

3 cups flour, plus more for flour the work surface and rolling pin

ASSEMBLY

½ cup butter, room temperature

½ cup dark brown sugar 

2 tablespoon fresh ground cinnamon 

BAKE

1/4 cup butter, room temperature

2 ounces cream cheese, room temperature

1 teaspoon almond extract

1 1/2 cups powdered sugar

Special equipment: food thermometer, 9x9 inch baking pan, rolling pin

YEAST

1. Pour the warm water (110-115F ) into a medium size bowl. Add the yeast and whisk until the yeast is dissolved.  

2. Let sit until foamy, 5-10 minutes. 

DOUGH

1. Meanwhile make the dough. In a large mixing bowl, whisk the boiling water, sugar, butter, shortening and salt until the sugar and salt are dissolved. Add the milk and whisk until combined.  Add the egg and whisk until combined.  Add the yeast mixture and whisk until well blended. 

2. Add the flour, one cup at a time, and stir with a mixing spoon until the dough forms.  The dough will be soft and sticky. 

3. Generously flour your work surface. Turn the dough out onto the floured work surface and knead until smooth, but still very soft. 

4. Rub about 2 teaspoons of shortening onto your hands and coat the inside of the mixing bowl with shortening.  Rub more shortening onto your hands and coat the ball of dough and place in the coated mixing bowl.

5. Cover with foil, set aside in a warm place and let rise until double in size, 45-60 minutes. 

6. Punch down the dough, cover with foil and let rise until nearly doubled in size, 30-45 minutes. 

ASSEMBLY

1. Preheat oven to 350F. Coat the pan with non-stick spray.

2. Make the filling.  In a medium bowl, stir the butter, brown sugar and cinnamon until well combined into a paste-like filling. Set aside.

3. Generously flour your work surface. Turn out the dough onto the work surface and knead into a smooth ball of dough. The dough will be very soft and elastic.

4. Add more flour onto your work surface and flour your rolling pin, too. Use your rolling pin to roll the dough into a 14x14 inch square. 

5. Use a rubber spatula or the back of a spoon to spread the filling onto the entire surface of the dough.

6. Starting on one side, roll the dough into a log ending with the seam side down. 

7. Use a large knife dipped in flour to cut the dough crosswise into 9 equal slices (about 1 1/2 -inch thick). Place the sliced rolls in the prepared pan, evenly spaced, into three rows of three rolls. The rolls might seem small, but they will rise and fill the pan.

8. Cover the pan securely with foil, refrigerate and let rise overnight. (alternately, let rise for 20 minutes at room temperature then bake until puffed, brown on top and the centers are cooked, 25-30 minutes.)

BAKE

1. When ready to bake the overnight refrigerated rolls, preheat the oven to 350F. Remove the pan from the refrigerator and remove the foil.

2. Bake in the preheated oven until puffed, brown on top and the centers are cooked,  about 45 minutes.

3. Let cool 20 minutes. 

4. Meanwhile, make the frosting. In a medium bowl, mix the butter, cream cheese and almond extract until well blended.  Add the powdered sugar and stir until smooth.  Spread the frosting over the warm rolls and serve.