Over the past year I’ve been keeping my eye out for recipes that allowed an overnight rising. I tried a few different recipes, but none were worth repeating. Finally last week when I was looking for something else (isn’t that always the case?) I found this one. The instructions are so detailed and the comments so many and so positive, I had to try them.
Basically dump everything in the mixer, knead, roll out, fill, roll up, rise, bake. They can be refrigerated overnight and even frozen before baking. Perfect for this night owl that isn’t keen on getting up hours before breakfast just for a cinnamon roll, no matter how good it might be.
I wasn't that particular about evening up the ends, so I ended up with a couple misshapen rolls. I loooove raw cinnamon rolls, and those are the ones I usually eat. But this time I refrained. (Probably the first time EVER I've done that.)
This week’s house guest isn’t a fan of raisins, and I was out of nuts, so I went with a simple brown sugar and cinnamon filling.
One of the tips in the recipe was to avoid crowding the rolls in the pan. I’ve always packed them pretty tightly. Maybe that was one reason (of many) they didn’t impress? Another step I've never done before is sift the brown sugar with the cinnamon. It takes a while because the sugar is dense, but it's worth the consistency you get in the end.
They went directly into the refrigerator – absolutely no counter top rising.
The next morning…
look that much fatter, but they were almost touching. I put them in the oven for 20 minutes and proceeded to make a cream cheese frosting.
I was so excited to pour on the frosting that I forgot to photograph the beauty of them when they first came out of the oven. There were only three of us this weekend, so I should have made a half batch (a full recipe made 16 large rolls). But I didn't.
I’ve got lots of leftovers, and even four that didn’t fit in the pan that I have put in the freezer for another time.
As usual, I would like to tweak the fillings to make it a little more my recipe. I’m thinking chai flavors with hazelnuts, for starters. But I’m going to have to wait for the next round of house guests before I’ll allow myself this carbfest again. We’ve got a nice guest room if anyone is interested.