Overnight Cinnamon Rolls

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New Year’s Day was always a let-down holiday for me growing up.  Nothing was open on New Year’s, Christmas was packed up and over, your siblings were getting on your nerves, and worse yet school was about to start again.  Ugh.

Now that I am a adult… it’s still not my favorite holiday.  But I have already gone back to work after Christmas so I look more favorably on it as a day for relaxing after all the craziness of December.

And it is a great day to make homemade Cinnamon Rolls!

Yes, I posted this recipe years ago.  But I have updated it. I have added vanilla and cardamon.  I often can’t decide if I prefer cinnamon rolls to sticky buns so the addition of brown sugar and a long cool rising time gives you the perfect marriage of both.

I have also worked out the math to halve the original recipe, yielding a more manageable 6 cinnamon rolls (because they are never as good the next day and a homemade cinnamon roll is a terrible thing to waste).

Overnight Cinnamon Rolls

Adapted from the Better Homes and Garden New Cookbook

 

For the rolls:

1/2 cup milk

1/4 cup sugar

2 tbsp butter

1/2 tsp salt

1 egg

1/2 tsp vanilla

2 cups flour

1/2 tsp cardamon

2 tsp yeast

 

For the filling:

a generous ¼ cup raisins

cinnamon tea (or black tea)

brown sugar

cinnamon

1 tbsp butter, melted

Put the raisins into a bowl and cover with boiling water.  Add in a tea bag (I used cinnamon tea to give them some extra cinnamon flavor but any black tea is delicious).  Let this sit until needed.

Heat the milk, sugar, and butter together in a small sauce pan just until the butter starts to melt.  Remove from heat, stir in the salt, and let it cool to lukewarm.

Mix together 1 cup flour, the cardamon, and yeast in a medium bowl.

Add in the cooled milk mixture, egg, and vanilla.  Beat well.  Then stir in the remaining flour to form a soft dough.

Knead the dough a few turns before rolling it into a rectangle, about 12 x 8 inches.

Spread the melted butter over the dough, leaving about an inch to an inch and a half edge.

Cover the melted butter with brown sugar and cinnamon.  I am very generous at this stage in the baking.

Drain the raisins and sprinkle them over the dough as well.

Starting with the short edge, roll the dough into a log.

Cut into six cinnamon rolls, about 2 inches in length each.

Place the rolls into a well-greased pan. Cover with plastic wrap and let them rise in the refrigerator overnight.

In the morning pull the rolls out of the fridge and let them rest on the counter 30 minutes to an hour (depending on how cold your house is). There will be a delicious sugar/butter liquid in the bottom of your pan.  This is normal.  This is good.  This will turn into a delicious sticky caramel that will cover your cinnamon rolls and complete the cinnamon roll/ sticky bun hybrid!

Pre-heat the oven to 375 degrees and bake for 25-30 minutes.  You may need to cover them with aluminum foil if the tops start to get too brown.

Allow the rolls to cool just slightly in the pan (you don’t want the caramel to harden) before scooping them out and serving.  These are best eaten warm and fresh from the oven.  Though really you don’t need me to tell you that.  The smell alone will entice you!

Overnight Cinnamon Rolls

For the rolls:

1/2 cup milk

1/4 cup sugar

2 tbsp butter

1/2 tsp salt

1 egg

1/2 tsp vanilla

2 cups flour

1/2 tsp cardamon

2 tsp yeast

 

For the filling:

a generous ¼ cup raisins

cinnamon tea (or black tea)

brown sugar

cinnamon

1 tbsp butter, melted

 

Put the raisins into a bowl and cover with boiling water.  Add in a tea bag. Let this sit until needed.

Heat the milk, sugar, and butter together in a small sauce pan just until the butter starts to melt.  Remove from heat, stir in the salt, and let it cool to lukewarm.

Mix together 1 cup flour, the cardamon, and yeast in a medium bowl.

Add in the cooled milk mixture, egg, and vanilla.  Beat well.  Then stir in the remaining flour to form a soft dough.

Knead the dough a few turns before rolling it into a rectangle, about 12 x 8 inches.

Spread the melted butter over the dough, leaving about an inch to an inch and a half edge.

Cover the melted butter with brown sugar and cinnamon.  Drain the raisins and sprinkle them over the dough as well.

Starting with the short edge, roll the dough into a log.  Cut into six cinnamon rolls, about 2 inches in length each.

Place the rolls into a well-greased pan. Cover with plastic wrap and let them rise in the refrigerator overnight.

In the morning pull the rolls out of the fridge and let them rest on the counter 30 minutes to an hour. Pre-heat the oven to 375 degrees and bake for 25-30 minutes.

Allow the rolls to cool just slightly in the pan before serving.

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