Ingredients: |
Ingredients: 1 cup warm milk
1/2 tbsp. active dry yeast
4 tbsp. sugar, divided
3 cups + 2 to 4 tbsp. all purpose flour
1 large egg, room temperature
2 tbsp. butter, melted
1/2 tsp salt
7 tbsp. butter, softened, divided
1/4 cup sugar
1 tbsp. cinnamon
4 tbsp. butter, softened
4 ounces cream cheese
1/2 tbsp. vanilla
1 cup powdered sugar
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Directions: |
Directions:In the bowl of an electric stand mixer, add 1 cup warm milk and sprinkle with 1/2 tbsp. yeast; let sit uncovered for 7 minutes at room temperature. Add 1/2 cup flour, 2 tbsp. sugar and whisk until blended. Cover with plastic wrap and let rise at room temperature for 35 to 45 minutes (or in a 100º oven for 25 minutes). It will look puffy.
Whisk in 1 egg, remaining 2 tbsp sugar, 1 tbsp melted butter and 1/2 tsp salt.
Using the dough hook on speed 2, add remaining 2 1/2 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 minutes. Cover with plastic wrap and let rise at toom temperature 2 hours (or in a 100º oven for 1 hour). 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 x 10-inch rectangle. Dot the top of dough with 6 tbsp softened butter and spread it out gently with a spatula.
Stir together 1/4 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 it's 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 9 x 13-inch 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 keep them covered, let cinnamon rolls rise at room temperature 1 to 1 1/2 hours (or in a 100º oven for 35 minutes) until puffy.
Brush tops with 1 tbsp. melted butter and bake at 350º for 22 to 24 minutes or until tops are lightly golden brown. Let cool in pan 15 minutes, then frost warm buns generously with the cream cheese glaze.
Cream Cheese Glaze:
Using an electric mixer, cream together 4 tbsp softened butter, 4 ounces soft cream cheese and beat on medium speed until creamy and smooth. Beat in 1/2 tbsp. vanilla, then add 1 cup powdered sugar and continue mixing until fluffy (3 to 4 minutes) scraping down the bowl as needed. |
This recipe for Overnight Cinnamon Rolls is from