EASY OVERNIGHT CINNAMON ROLLS
These pictures, and the recipe, are actually from December, when I made these overnight cinnamon rolls for Christmas Morning. Hence the tree in the background – and no, my tree is not still up.
Having cinnamon rolls for Christmas morning was never a tradition when we were growing up, but ever since I met Ryan it was a must-do.
After years of having unsatisfactory Pilsbury cinnamon buns in the morning that were notoriously dry no matter how much glaze you put on (there was never enough), I decided to bite the bullet and make my own.
There are a few different components to these but, I promise you, they are all simple. Yeast-based products can be intimidating. The trickiest part is making sure your yeast activates, but as long as it does, you’ll be good to go.
After the dough has risen, roll it out into a 18×14″ rectangle on a lightly floured surface and spread softened butter over top, leaving a 1″ border around the outside. Mine’s more of an oval, but whatever!
And begin rolling. I find rolling towards me easier, as I can see the filling, but rolling outwards might be easier to control.
INGREDIENTS
Yeast Mixture
Dough
Filling
INSTRUCTIONS
for full instruction please see : livforcake.com
Having cinnamon rolls for Christmas morning was never a tradition when we were growing up, but ever since I met Ryan it was a must-do.
After years of having unsatisfactory Pilsbury cinnamon buns in the morning that were notoriously dry no matter how much glaze you put on (there was never enough), I decided to bite the bullet and make my own.
There are a few different components to these but, I promise you, they are all simple. Yeast-based products can be intimidating. The trickiest part is making sure your yeast activates, but as long as it does, you’ll be good to go.
After the dough has risen, roll it out into a 18×14″ rectangle on a lightly floured surface and spread softened butter over top, leaving a 1″ border around the outside. Mine’s more of an oval, but whatever!
And begin rolling. I find rolling towards me easier, as I can see the filling, but rolling outwards might be easier to control.
INGREDIENTS
Yeast Mixture
- 1 tsp granulated sugar
- 1 (.25 ounce) package active dry yeast
- 1/2 cup warm water 110F/45C
- Milk Mixture
- 1/2 cup milk
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter
- 1 teaspoon salt
Dough
- 2 large eggs beaten
- 4 cups all-purpose flour
- Caramel Glaze
- 3/4 cup unsalted butter
- 3/4 cup light brown sugar packed
- 1 cup chopped walnuts or pecans, divided
Filling
- 3/4 cup light brown sugar
- 1 Tbsp ground cinnamon
- 1/4 cup unsalted butter very soft but not melted
- US Customary - Metric
INSTRUCTIONS
- Grease a 9x13" baking pan or dish.
- In a small bowl, dissolve 1 tsp sugar and yeast in warm water. Let stand until frothy, approx 10mins. Make sure it's frothy! If not then your yeast hasn't activated and you need to redo it with a new package. Make sure the water is warm and your yeast is not expired!
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for full instruction please see : livforcake.com