Small Batch Overnight Cinnamon Rolls
Break up the work and get the rolls onto the table quicker in this recipe that yields a manageable 9 cinnamon rolls.
Ingredients
for the dough:
- 2 1/3 cups flour plus extra as needed
- 1 teaspoon yeast
- 1/4 cup butter
- 1/2 cup milk
- 1/4 cup sugar
- 1 egg
- 1 teaspoon salt
- pinch salt
for the filling:
- 1/4 cup butter creamed
- 3/4 cups brown sugar
- 1 tablespoon cinnamon we used Saigon cinnamon
for the icing:
- 1 cup confectioner sugar
- 2 tablespoons milk
- 1 tablespoon butter, melted
- 11/2 teaspoons vanilla
Instructions
- In a large mixing bowl, dissolve yeast in 1/4 cup of warm (not more than about 100F) water and 1 tablespoon of the sugar. Let sit.
- In a small saucepan, warm butter and milk to about 100F. It may help to melt the butter first and then add the milk if both are straight from the fridge.
- Using a stand mixer with a dough hook combine dissolved yeast and the butter mixture on low. Slowly the sugar, then the egg. Add salt and flour, mix until smooth. The mixture should become a sticky dough at this time. Continue to mix with the dough hook and add additional flour a little at a time as needed for it become a tacky but smooth and uniform ball of dough.
- Place in a greased bowl. Cover with damp cloth and let rise for about 20 minutes. Replace the cover and refrigerate overnight.
- The next day:
- Butter a 8x8 inch baking dish. Set aside.
- Remove dough from bowl and place on a floured counter. Roll out in a 12 by 14 inch rectangle. The dough should be about an inch thick.
- Using a spatula, spread the soft, creamed butter over dough. Sprinkle the sugar and cinnamon evenly over the buttered dough.
- Roll dough into a tight log. Cut into 9 1 inch thick slices. Place in the prepared pan.
- Allow to rise about an hour until they have almost doubled and start to drift together. Bake for about 35 minutes or until fully cooked and browned.
- While you are waiting, whisk together all of the icing ingredients until a smooth, pourable icing forms—add more milk or cream if needed.
- Move the pan to a wire rack. Pour the glaze over the rolls and smooth it out with a spatula.
- Cool in pan for about 5 minutes prior to serving.