Friday, December 30, 2011

Cinnamon Rolls

Ciiinnnammoonn Rolllsss. Oh for the stars, they are so good.

It was Christmas Eve. The time was 11:00 PM. The family and I were sitting around the table playing Scrabble (I was kicking their trash, of course). Suddenly I got an urge to make cinnamon rolls. I needed an overnight cinnamon roll recipe. Whatever was I to do?
When in doubt, turn to Our Best Bites. This cooking blog is so awesome. Two moms taking over the world with delicious recipes. Thank goodness for moms.
I found an overnight cinnamon roll recipe on their website and seriously, it is the BEST cinnamon roll recipe of all time. So good. Too good actually.

Overnight Cinnamon Rolls

For the dough...
  • 1 T active dry yeast
  • 1/2 C warm water 
  • 4 1/2 C all-purpose flour
  • 4 large eggs
  • 1/4 C sugar
  • 1 tsp kosher salt
  • 1/2 C (1 stick) butter, at room temperature

For the filling...
  • 1/2 C (1 stick) butter, at room temperature
  • 3/4 C packed brown sugar
  • 1 T cinnamon

For the cream cheese frosting...
  • 1/2 C (1 stick) butter, at room temperature
  • 8 oz (1 package) cream cheese, at room temperature
  • 2-3 C powdered sugar
  • 1 tsp vanilla

  1. 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.  
  2. 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.
  3. Cover with plastic wrap, set in a warm spot and let rise until doubled, about 2 hours.  
  4. 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.
  5. 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.  
  6. 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. 
  7. The next morning remove from refrigerator and let rise until half again as high, about 1 hour. Preheat the oven to 350.  Bake until golden brown, about 15-30 minutes.  Let cool in the pan for 15 minutes.
  8. Meanwhile, make the frosting. With an electric mixer, mix the butter and cream cheese together (about 2 minutes on medium speed) until smooth. Add in the vanilla and mix. Scrape the sides of the bowl with a scraper. Slowly add in the powdered sugar. Add more or less depending on how sweet you want the frosting. 
  9. Spread the frosting over warm rolls and serve.

Cut with floss and never squish those cinnamon rolls again.

See? The perfect cut. It's amazing!

Look into the swirls...and become mesmerized.

Slather with butter. Oh yes.

After refrigerating overnight, remove plastic wrap and rise for an hour.

While those puppies are baking, make the cream cheese frosting.

Holy sweetness.

I laughed so hard when these came out of the oven. Apparently I crammed them too close together. Cinnamon roll explosion. Ha :)


We had to have a balance of sweet and tangy, and what's better than grapefruit?

The brothers on Christmas morning.

These are delicious plain...

...and even more delicious with frosting.

Savor every bite.

I am craving these so bad. Drool.

Oh, and here is my Christmas gift to you...

Merry (late) Christmas!
Love, the Hinckley siblings.

P.S. I adore my brothers :)

 <3 Sarah 


  1. Those look DIVINE.
    and your sweater is glorious.

  2. Thank you Lauren :)
    Christmas sweaters are the best!

  3. Sarah....will you please make these with me some day maybe?


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