There is nothing better than waking-up on a weekend morning and enjoying a fresh out-of-the-oven cinnamon bun.  However, I also like sleeping in on the weekend so I don’t want to wake-up before the crack of dawn to start making them.  Thankfully, cinnamon buns can be made the night before and left in the refrigerator for slow proofing.  Then in the morning they just need a final rise for about an hour and then into the oven they go!

This recipe has been shared a great deal.  Whenever I am staying over at a friend’s place, I always offer to make a batch of cinnamon buns to go with our coffee one morning.  I have dropped these off as treats for friends’ birthdays or to celebrate the birth of a new baby.  In the latter case, these are sometimes middle of the night cinnamon buns!  These buns are also a tradition on our annual trek to the family cottage in Northern Saskatchewan.  Although a bit more elbow grease is required, these rolls do not require a stand mixer (or even a rolling pin...as long as you have a wine bottle)!

The recipe is below so you can try a batch this weekend.  Before you get started, here are a few things to keep in mind when you are making the rolls.

  • When making the dough in a stand-mixer, start with the paddle.  I always use a paddle when making my yeast doughs.  The dough hook is designed to mimic kneading so it is ineffective at the initial incorporation of all the ingredients.  Once the elements of your dough are thoroughly combined and form a shaggy ball, you can then switch to the dough hook.  If you are making them by hand, use a strong wooden spoon for this initial mixing.

  • The dough is quite dry to begin with, but will soften as you add the butter. 

  • This is a stiff dough, which makes it easier to work with when you are shaping the rolls, but that means it requires a long kneading time.  If you are kneading by hand you will likely need to add about 50% to the times listed in the recipe.  Think of it as an arm workout and repeat this mantra, “I knead to be happy.”  

  • As you become experienced working with yeast doughs you will know exactly when the dough is ready to move to the next step.  If you want to speed up the process, consider getting some friends together and having a fun class with Mona’s Table!

 

 

Overnight Cinnamon Buns

makes 12 buns

Dough:

1 - 7 g pkg (2¼ tsp)  dry active yeast

120 g (½ cup)  warm water

562 g (4½ cups)  AP flour

200 g (4)  large eggs

48 g (¼ cup)  granulated sugar

10 ml (2 tsp)  kosher salt

113 g (½ cup) unsalted butter, at room temperature

57 g (¼ cup)  unsalted butter, melted

Filling:

100 g (½ cup)  brown sugar

48 g (¼ cup)  granulated sugar

85 g (6 tbsp)  unsalted butter, softened

8 g (1 tbsp)  cinnamon

Glaze:

130 g (1 cup)  confectioner’s sugar

2.5 ml (½ tsp)  kosher salt

28 g (2 tbsp)  unsalted butter, melted

15 g (1 tbsp)  milk

5 g (1 tsp)  vanilla extract

 

Filling:  Mix all filling ingredients together and set aside

Dough:  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 62g (½ cup) of the flour. Cover with plastic wrap and let stand in a warm spot, about 30 minutes.  Add the eggs, granulated sugar, salt and the remaining 500 g (4 cups) flour to the yeast mixture. Mix using the paddle attachment until ingredients are combined.  Fit the mixer with the dough hook and knead on medium speed until smooth, 3 to 4 minutes. Add the room-temperature butter and continue to knead, until the dough is smooth, 10 to 12 minutes. Cover the bowl with plastic wrap and let the dough rise until doubled, about 2 hours.

Butter a 9-by-13-inch baking dish. Transfer the dough to a floured work surface. Roll out into a 15-by-10-inch rectangle. Spread filling evenly over dough leaving a 2-inch-wide strip uncovered on one edge of the long side.  Starting at the long side covered with sugar, roll up the rectangle snugly and pinch the seam together. With the seam facing down, cut into 12 equal pieces. Place the pieces, cut side up, in the prepared dish. Brush the rolls with the melted butter. Cover with plastic wrap and let rise in the refrigerator overnight.  The next morning, remove the rolls from the refrigerator and let rise until approximately 50% higher, about 1 hour. Preheat an oven to 350°F.

Bake the rolls until golden brown, about 30 minutes. Let cool in the pan for 15 minutes and glaze.

Glaze:  Stir together sugar and salt.  Add melted butter, milk, and vanilla and whisk until smooth, adding more milk by teaspoon full if glaze is too thick (remember it will melt as it hits the warm cinnamon buns). Pour over warm cinnamon buns.

 

 

 

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