Cinnamon rolls that rise overnight in the fridge so all you have to do in the morning is bake and ice them! These are great for Christmas, Easter, birthdays, weekends, or any time you just want to have a special breakfast or brunch with minimal work the morning-of.
Course: Breakfast, Brunch
Author: Mandy Jackson
FOR THE DOUGH
2cupswarm milk(see note)
1teaspoondry active yeast
6cupsall purpose flour,spooned and leveled
FOR THE ICING
FOR THE FILLING
2/3cuppacked brown sugar
Make the Dough
Butter a large bowl and set aside. In a second large mixing bowl, stir together the milk, butter, and sugar. Sprinkle with the yeast and set aside until the yeast begins to froth - about 5 minutes. Stir in the salt and flour until a shaggy dough forms. Turn mixture out onto a lightly floured surface and knead for 8 minutes - until dough is smooth and soft. Add additional flour to the worksurface or your hands as needed to prevent sticking, but be careful no to add too much - dough will become less sticky as it's kneaded. Place dough in the prepared buttered bowl and cover. Set aside to rise while preparing the icing and filling - about 30 minutes.
Make the Icing
In a medium bowl, whisk together the powdered sugar, milk, butter, and vanilla until smooth. Cover and refrigerate until ready to use.
Make the Filling
Combine the brown sugar and cinnamon in a medium bowl.
Assemble Cinnamon Rolls
Butter 2 (9-inch) round metal cake pans and line with parchment paper. I like to ball my parchment paper up a couple of times and straighten it out - this will make it less rigid and allow it to better fit into the edges of the pan. Turn the dough out onto a lightly floured surface and roll into a large rectangle roughly 20-inches wide by 24-inches long and 1/4-inch thick. Brush with 2 tablespoons of melted butter and sprinkle with the brown sugar and cinnamon, leaving about a 1-inch strip of dough on one of the longer sides of the rectangle free of the filling mixture (this will form a nice seam once it's rolled up). Rub the cinnamon-sugar mixture into the butter so it sticks. Roll the dough into a tight log beginning at one of the longer sides of the rectangle. Use dental floss or fishing line to trim uneven edges, then slice into 14 rolls - about 1 1/2 inch thick each. Place in the prepared cake pans and cover tightly with plastic wrap. Refrigerate for 8-24 hours, or wrap with additional plastic wrap and foil and freeze for up to 3 months.
Bake Cinnamon Rolls
From fridge: Uncover rolls and place on counter while oven preheats. Preheat oven to 350 degrees and bake rolls 35-40 minutes, until lightly golden brown. Allow to cool for 5 minutes before icing.From freezer: Thaw rolls in the fridge at least overnight, up to 24 hours. Bake at 350 degrees for 40-45 minutes. Cool 5 minutes before icing.
Milk temperature: The milk should be between 105 and 115 degrees Fahrenheit. I like to feel it with my finger and if it feels like good bathwater temperature, I know it's warm enough - if it feels hot, let it cool down a bit. (Milk that's too hot could kill your yeast.)Icing: Icing will harden in the fridge. Set it on the counter to warm up while rolls bake, and whisk before using.