Sunday, August 22, 2010
Overnight Rise Cinnamon Rolls
I wasn't sure this would actually work, but the results were fantastic. I don't know why it never occurred to me that sweet rolls can rise overnight in the fridge like any other bread. I reduced the amount of yeast in the recipe, and baked them straight from the fridge in the morning, without additional rising. Perfect.
You Will Need:
1 cup warm milk
1/4 cup warm water
2 1/4 teaspoons granulated yeast
1/2 cup sugar
1 teaspoon salt
2 large eggs
1/2 cup unsalted butter, very soft, but not melted
(about) 4 cups AP flour
1 cup raisins, soaked and drained
2 tablespoons softened butter
1/2 cup sugar
2 teaspoons ground cinnamon
1 cup confectioner's sugar
1/2 teaspoon vanilla extract
Enough (a few drops, really) water to make a thick glaze.
Proof the yeast in the water with a pinch of the sugar. Let stand a few minutes. Combine yeast mixture with warm milk, butter,sugar, salt, and eggs. A cup at a time, beat in the flour with a wooden spoon until it is no longer too sticky to knead. Work the dough until it is smooth, but resist adding too much flour-just use enough to make it easy enough to handle.
Place kneaded dough in a buttered bowl, cover and let rise until doubled. Punch down, and roll out into a 9x18 oblong. Using your fingers, spread the butter over the dough. Sprinkle with the cinnamon sugar and raisins. Roll-up (from the wide side) and seal. Cut into 1 inch slices and place in a well-buttered 9x13 pan (I also needed a 9 in. pie plate to handle the extra). Cover with plastic wrap, set in fridge overnight until ready to bake.
Next day: preheat oven to 375 degrees F. Bake 25-30 minutes or until golden and baked through. Remove to a rack with a baking sheet beneath it and glaze. Makes about 1 1/2 dozen rolls.