Make Ahead Cinnamon Rolls
Make the dough in the evening, then assemble cinnamon rolls the next day.
Servings 12
Ingredients
- 2 large eggs
- ¾ cup warm water
- 1 package active dry yeast 2 ¼ teaspoons
- 3 ½ cups sifted all-purpose flour 440 grams
- 1 teaspoon salt
- 2 Tablespoons – Domino Granulated Sugar 50 grams
- 1 stick 114 grams unsalted butter, cut into chunks
Filling
- ¼ cup butter 56 grams
- ⅔ cup brown sugar 140 grams
- 1 tablespoon cinnamon (can use more if you like)
Icing
- 2 teaspoons butter 10 grams
- ¾ cup confectioners' sugar 80 grams
- 3 tablespoons milk
Instructions
- In a medium size bowl, beat the eggs with a fork. Add ¾ cup warm water and yeast, stirring to dissolve yeast. It may not dissolve completely at this point, but that’s okay. Refrigerate mixture for 10 minutes.
- Meanwhile, in a large mixing bowl, mix the flour, salt and sugar. With a pastry blender or fork or your fingers, blend in butter, until it resembles coarse crumbs.
- Make a well in the center and pour in the yeast mixture. Stir to blend. Dough will be loose and a little sticky. Gather dough onto a floured surface and knead until smooth, about 2 minutes. If you prefer, you can do this all in a stand mixer bowl and knead with the dough hook.
- Dough should be smooth and elastic, but still very soft. Form dough into a ball and place in lightly greased bowl. Cover bowl and chill for at least 2 hours, or overnight.
- When ready to bake, roll dough into a 12x14 inch rectangle. IF you made a half batch of dough, make a rectangle that is 6x14. You can do this on a pastry mat or a well-floured surface. If your dough is oily and stiff from the refrigerator and you are using a pastry mat, you can probably get away without using any flour on the surface.
- In a bowl, mix together the brown sugar and cinnamon. Brush the dough with melted butter and sprinkle with the sugar mixture, leaving a 1-inch border. Starting at the short side (12 inch) Roll the dough up to form a jelly roll. With a serrated knife, cut the roll into 1-inch slices.
- Place slices on a greased baking sheet and allow to rise in a warm place about 30 minutes. Generously sprinkle with the granulated sugar if desired. Bake in a preheated 350°F oven for 25-30 minutes. Allow rolls to cool slightly on wire racks placed over wax paper.
- To make Icing, mix the melted butter confectioners' sugar and milk together until smooth. Drizzle icing over rolls and serve.
Notes
Yield: 1 dozen rolls
Rolls can be wrapped in aluminum foil and individually frozen. To serve, heat in a pre-heated 350°F oven 5 minutes.
Tip from Cookie Madness:
You can freeze the spirals of dough. Just cut the jelly roll into rounds, arrange however many you need for the occasion, then put the remaining dough in the freezer to solidify. When dough spirals are firm, put them in an air-tight freezer bag. The next time you want to make cinnamon rolls, arrange the frozen dough spirals in the pan the night before, let them rise overnight, then wake up and bake.
You can freeze the spirals of dough. Just cut the jelly roll into rounds, arrange however many you need for the occasion, then put the remaining dough in the freezer to solidify. When dough spirals are firm, put them in an air-tight freezer bag. The next time you want to make cinnamon rolls, arrange the frozen dough spirals in the pan the night before, let them rise overnight, then wake up and bake.