Friday, July 16, 2010

Cinnamon Bunny


I had serious cinnamon bun cravings after I posted a link of The Pioneer Woman's Cinnamon Rolls recipe on the Sweet Tidings Facebook Page. I don't have maple flavoring as the recipe required so I searched for a recipe that would also yield the qualities I look for in a cinnamon bun--soft, fluffy, airy and meltingly delicious. I found the perfect recipe over at Our Best Bites. I tried it and I love it! The best thing about it is it's perfect sweetness  that is right up to my  alley.

Overnight Cinnamon Rolls
(Recipe from Our Best Bites)

Dough

1 T active dry yeast
1/2 C warm water (105 degr F/ 40 deg C)
4 1/2 C all-purpose flour (22 1/2 oz 700g)
4 large eggs
1/4 C sugar
1 tsp kosher salt
1/2 C (1 stick) real butter at room temp


Filling

1/2 C (1 stick) real butter at room temp
3/4 C packed brown sugar
1 T cinnamon


Glaze

1 C powdered sugar
2 T butter, melted
2 T milk or cream
1 t vanilla extract


In the bowl of a stand mixer, sprinkle the yeast over the water, allow to bloom for a few minutes, then whisk until smooth. Whisk in 1/2 C of the flour. Cover with plastic wrap and let stand in a warm spot for about 30 minutes.
Add the eggs, sugar, butter, and remaining 4 cups flour to the yeast mixture. Fit the mixer with the dough hook and knead on medium speed until smooth 10-12 minutes. Add a bit more flour to reduce stickiness if needed.

Cover with plastic wrap, set in a warm spot and let rise until doubled, about 2 hours.

While dough is rising, prepare filling. Take 2 T of the stick of butter and set aside. Beat remaining butter, brown sugar, and cinnamon together until combined and slightly fluffy, about 1 minute.

Butter a 9x13 baking dish. Transfer the dough to a floured work surface. Roll out into a rectangle about 15x10 in. Spread filling onto dough and roll up length-wise.

Use string or dental floss to score and cut the dough into rolls. You can make 12 small rolls, 10 medium ones, or 8 large. Place cut side up in baking dish. Melt the reserved 2 T butter and brush on top of rolls. Cover tightly with plastic wrap and place in the fridge overnight.

The next morning remove from refrigerator and let rise until half again as high, about 1 hour. While rising mix glaze ingredients until combined. Preheat the oven to 350. Bake until golden brown, about 30 minutes. Let cool in the pan for 15 minutes. Spread the glaze over warm rolls and serve.

4 comments:

  1. Soooo, soooo YUMMY, Christy! We love cinnamon rolls. I actually made some a little while ago... they're easier to make than they appear. I feel hungry now... LOL! Many thinks for your kind comment at my place today. :o) Happy Weekend ((HUGS))

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  2. we love cinnamon rolls! I think i am going to make this tonight :) thanks for sharing the recipe!

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  3. Oh my word...these look SOOOO good! Thanks for posting the recipe :)

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  4. This recipe looks fantastic....I think I am going to have to make some this week while the kids are on school holidays.

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