My children beg me to make these rolls pretty much every day (I don't). They are both out playing in the sprinkler and I just set all the ingredients out to come to room temperature so I'll go ahead and share their favorite breakfast here right now.
These rolls are prepped in the evening then rest and rise in the refrigerator overnight, which is my most favorite way to bake anything. I pop them in the oven first thing in the morning and wake my family to that heavenly smell of freshly baked bread and warm cinnamon. I made them for a slumber party this spring and they were a big hit. And also! A great recipe to stash away and adapt to St. Lucia's feast day.
*Adapted from Overnight Maple-Pecan Sticky Buns in Rick Rodgers Christmas 101 (best cookbook ever)
For the dough...
- One package of active dry yeast
- 1/4 cup warm water
- 3/4 cup buttermilk
- 1/4 cup granulated sugar
- 4 tablespoons (1/2 stick) unsalted butter, melted
- 1 large egg + 1 large egg yolk
- 1/2 tsp salt
- 1/2 tsp baking soda
- 2 3/4 (that's two and three quarters) cups of unbleached flour (more may be necessary depending on the size of your eggs etc. You want a nice soft dough but not a terribly wet, sticky dough)
- Sprinkle yeast over warm water and let stand about 10 minutes (I don't let it stand, but it's in the recipe so there you have it)
- In large bowl or electric mixer, combine yeast mixture with warm buttermilk, granulated sugar, melted butter, egg, egg yolk, salt, and baking soda. Add in flour to make a nice soft dough.
- Knead for 10 minutes by hand or 8 minutes in the mixer until the dough is smooth and elastic.
- Shape the dough into a ball, place in lightly buttered bowl. Turn the dough to coat lightly with butter. Cover with plastic wrap and let set in warm place until dough doubles in volume.
- Turn dough out onto floured work surface. Roll, pat, and stretch the dough into a 14 x 10 inch rectangle. (Adaptations begin now and we delve into the realm of very inexact measurements)
- Brush the dough with a tablespoon or two of melted butter.
- Mix a good bit of brown sugar and cinnamon together in a separate bowl. I have no idea how much I use. Maybe half a cup of light brown sugar and a tablespoon or two of cinnamon? Use your own judgement here. Spread it evenly over dough.
- Starting at long end, roll the rectangle up into a cylinder, pinch long seam shut.
- Using a sharp knife, cut the dough into 16 slices. Butter 13 x 9 inch pan and place the rolls in it, swirly side up, obviously (see photo above)
- Cover tightly with plastic wrap and set in the refrigerator overnight (8-12 hours)
- Preheat oven to 375 degrees. Take the rolls out of the fridge and let stand in a warm spot while the oven preheats (I might let them set a bit longer - maybe half an hour). Bake for 30 minutes or until they look done. My husband likes a bit of cream cheese frosting or powdered sugar glaze on top, whatever I can whip up.
Enjoy the praise and compliments about the "best cinnamon rolls ever". I don't particularly care for sweet breads of any kind, but even I like these well enough.
I loathe copying recipes so let me know if it looks like I made a mistake somewhere. I did actually proofread for a change.