Craving the perfect morning breakfast treat? These fluffy, chewy, golden brown Baking Therapy cinnamon buns, smothered in the most addictive brown butter cream cheese icing will surely do the trick. This is an overnight dough, which means you can make these tonight to enjoy tomorrow. What are you waiting for?
Overnight Cinnamon Rolls With Brown Butter Cream Cheese Icing
Prep Time: 40 minutes
Resting Time: 12 hours
Bake Time: 38 minutes
Total Time: 13 hours, 18 minutes
Servings: 8 cinnamon rolls
1 Tbsp active dry yeast
1 cup warm milk
¼ cup white sugar, divided
3 ½ cup bread flour
¾ tsp kosher salt
6 Tbsp unsalted butter, melted
2 large eggs, beaten
¾ cup brown sugar
1 ½ Tbsp ground cinnamon
6 Tbsp unsalted butter, melted
6 Tbsp unsalted butter
4 ounces cream cheese, room temperature
1 ¼ cup icing sugar
Pinch kosher salt
1 Tbsp heavy cream
½ tsp vanilla extract
1. In a medium bowl, whisk together the yeast, milk and 1 Tbsp of white sugar. Cover with a kitchen towel and let proof for 5-10 minutes until foamy.
2. In a large bowl, whisk together the bread flour, remaining white sugar and salt.
3. In the bowl of a stand mixer with the paddle attachment, add the milk mixture and dry ingredients. On low, slowly stream in the butter and eggs. Once the dough starts to come together, switch to the dough attachment and knead on low for 10 minutes until soft and smooth. Form the dough into a round ball, cover tightly with plastic wrap and let proof overnight.
1. In a medium bowl, mix together the brown sugar and ground cinnamon. In another bowl, melt the butter and set aside to cool.
1. Butter a 10-inch round pan or any pan of your choice and set aside.
2. Place the dough on a lightly floured surface, lightly flour your rolling pin and roll out into a rectangle (about 17 x 14 inches).
3. Brush the dough with the melted butter and sprinkle generously with the brown sugar cinnamon mixture. Leave about a 1 cm border to allow the dough to adhere to each other when rolled.
4. Start with the longest edge nearest to you, tightly roll the dough away from you into a firm log. Pinch the seams together and set the log seam side down.
5. With a serrated knife or unflavoured dental floss, trim off the ends and cut the dough into 2-inch rolls — you should get about 7-8 rolls. Transfer the rolls to the greased pan, cover with a kitchen towel and let rise for another 15-20 minutes, until they’ve doubled in size.
6. Preheat the oven to 350°F. Bake for 35-38 minute until golden brown and bubbly.
1. In a small saucepan, melt the butter and cook over medium-high heat, swirling the pan occasionally, until it gets foamy and turns a beautiful golden brown, about 4-5 minutes. Transfer to a bowl and set in the fridge to cool and slightly solidify.
2. In the bowl of a stand mixer with the paddle attachment, mix together the cream cheese and brown butter. Add the icing sugar, salt, heavy cream and vanilla and whip for 30 seconds until light and fluffy.
3. Spread the brown butter icing on the cinnamon buns as soon as it comes out of the oven. Serve warm.
Like Sabrina’s baking? Check out her easy recipe for soft rolls.