Updated: Jun 3, 2019
If you don’t have time in the morning to prepare cinnamon rolls this recipe is a fix for you!
Prepare the buns an evening before, let it rest overnight and bake in the morning.
Rolls from this recipe, due to fairly long rest time are super fluffy, airy and full of cinnamon flavour. The buns are less dense, more puffy and buttery than your regular cinnamon rolls.
For a good bake here remember to proof the yeast with warm milk (38C) and then if you have worked with yeast before read the notes carefully as we use slightly different technique of yeast proofing. We are preparing sugar bomb for yeast (melting all sugar with milk), warming it up then dissolving yeast and applying some flour on top. We also mix egg with lukewarm melted butter. All that, together with some TLC while kneading will give you a good base for fluffy and airy cinnamon buns. This is the way my granny used to prepare yeast buns - why would you ditch something that worked so well and gives good results!
Once rolls are shaped, grease your baking tin generously with soft butter (this will give extra buttery, crunchy skin once baked). Leave the tray in the cool place (anywhere <7C) tightly covered (you don't want yeast to dry out) with cling film or dry kitchen towel. Second rise in the morning is important for a good bake here. Our quick trick is to preheat oven to 175C for 1-2 minutes, vent the oven and place covered tray for 20 minutes in the warm (not hot!) oven to allow for the second rise. Then take out, preheat oven and bake. In below pictures you can see rolls after the overnight rest (dense), after second rise (puffy and at least double in size) and baked.
Perfect fix for breakfast. Added bonus - the house in the morning smells divine!
Yield: 12 rolls
Active time: 1 hour prep + overnight rest + 20 minutes 2nd rest + 20 minutes baking
Tin: 25cmx35cm baking tray
- 1 cup (250ml) full-fat milk
- 1/2 cup (100g) granulated sugar
- 2 Tablespoons Vanilla Sugar (optional)
- 25g active bulk dry yeast or 1 pack instant dry yeast (7g)
- 100g unsalted butter, room temperature
- 1 large egg
- 3 cups* all-purpose flour (450g) + up to 1/4 cup (40g) for kneading
- pinch of salt
- 100g unsalted butter, softened
- 1 and 1/2 Tablespoons cinnamon
- 1/2 cup (100g) granulated white sugar
- 1 teaspoon Dutch Cocoa (optional, for darker colour of the filling)
- pinch of salt
- 1 egg mixed with 2 Tablespoons milk
- 50g butter, softened - to brush the baking tray (no parchment paper needed)
- 2 Tablespoons white cream cheese
- 1 cup (120g) confectioners' sugar
- 3 Tablespoons full fat milk
- 1 teaspoon vanilla extract (optional)
- pinch of salt
*cup = 250ml cup
1. Proof the yeast: Mix sugar with milk and warm up to 35-38C, make sure sugar is fully dissolved. Add dry yeast to the mixture or if you work with active dry yeast mix it with 25ml warm milk until smooth consistency is achieved and then add to the mixture. Sprinkle with a little bit of flour on top (don't mix). Cover with cling film or dry kitchen towel and leave in warm place for 15 minutes. You should see the yeast foaming and bubbling up. If this does not happen within 15 minutes you should repeat the step.
2. Prepare the dough: Melt butter and set aside to cool. Add egg to warm (not hot) melted butter (you want this mixture to be lukewarm @38C). Sift flour into the large bowl. The bowl should be big enough to let the dough double in volume. Add lukewarm butter/egg mixture, yeast mixture (from Step 1), vanilla sugar (if adding) and a pinch of salt. Mix ingredients until combined then knead the dough until it’s elastic, soft and pulls away from your hand (5-8 minutes). Kneading here is just gently patting the dough, remembering to turn the bowl every so often to aerate the dough from every side. If the dough is too loose add more flour but just 1-2 Tablespoons at a time (too much flour will result in hard buns). Once the dough is formed sprinkle 1 Tablespoon of flour on top and cover with cling film or dry kitchen towel, place for 30-60 minutes in a warm place to let the yeast work its magic. The dough should double in size. After that time punch the dough and knead again for 2 minutes (to remove yeasty bubbles).
3. Shape rolls: Roll out the dough into 1cm thick rectangle. Brush rectangle with softened butter. Mix sugar/cinnamon/salt and sprinkle on top of the butter. Roll the dough into tight log. Cut the log into 12 cinnamon buns. Brush baking tray with soft butter. Be generous with it as it will add lovely buttery flavour to your buns. Place 12 buns in the baking tray leaving 2-3cm space between each roll. Cover tightly with the cling film (yeast buns will dry if not covered properly). Leave in the cool place overnight (you can leave it for up to 16 hours).
4. Bake: Once you are ready to bake, bring the buns from the cool place and allow to rest in the room temperature for 30 minutes (covered with the cling film, or use our trick with 2nd rst in the oven). Apply egg wash just before baking. Bake for 20-25 minutes at 180C or until the tops are light golden. Take out to cool and apply Icing.
1. Before baking the buns you may find this post on Working with Yeast helpful.