OVERNIGHT CINNAMON ROLLS

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INGREDIENTS

CINNAMON ROLLS:

• 3 ½ cups (420 g) flour
• 2 ¼ tsp (1 package) (1/4 ounce/7g) dry active yeast
• 2 tbsp (25 g) of sugar
• 1 tsp salt (5 ml)
• 1 tsp (5 ml) cinnamon
• 1 tsp (5 ml) orange zest
• ¾ cup (110 g) of raisins
• 1 ¼ cup warm water (between 110-125F or 43-51C)
• 3 tbsp (45 ml) melted butter + 1 tbsp (15 ml) for greasing
• Filling:
• 2 tbsp (23 g) brown sugar
• 2 tbsp (25 g) white sugar
• 1 tsp (5 ml) cinnamon
• 2 tsp (5 ml) orange zest
• ½ cup (75 g) chopped pecans
• 4 tbsp (60 g) softened butter

GLAZE:*

• ¼ cup (60 ml) whipped cream cheese
• 1 tbsp (7 g) powdered sugar
• ½ tsp (2.5 ml) vanilla extract
• 1 tbsp (15 ml) milk
• *Double Glaze recipe to have extra to serve on the side

INSTRUCTIONS

1. Combine flour, yeast, sugar, salt, cinnamon, orange zest, raisins. Then add water and melted butter and slowly mix into a dough, and then into a ball. Then knead on a floured surface for 20 turns.
2. Place other 1 tbsp (15 ml) of butter in a clean bowl, and grease the sides of the bowl with it. Place dough inside and cover with plastic wrap. Set in a warm place overnight.
3. Then have the filling ingredients below measured out and standing by on your counter and take out the 4 tbsp (60 g) of butter to allow to get to room temperature as well. This will make for easy assembly in the morning!
4. To make the filling. Combine sugars and cinnamon, orange zest and pecans.
5. Remove the dough from the bowl and place on well-floured surface; roll out to a 18” x 14” (45cm x 35cm) rectangle. Smear with softened butter, then sprinkle with filling.
6. Roll up, like a jelly roll, from the long side. Slice into 2” (5cm) slices. Fit, cut side up, into a cast-iron skillet or pie plate or baking dish.
7. Bake at 350 for 40-45 mins until golden brown and puffed up.
8. Meanwhile whisk together the glaze. In a small bowl combine the cream cheese and sugar whisk until smooth. Then add vanilla and milk whisk until smooth.
9. Ladle frosting over warm cinnamon buns! And serve!

NOTES

Double the recipe for the glaze if you want to have extra for serving alongside the skillet after drizzling

This article and recipe adapted from this site

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