Friday, August 14, 2015

Overnight Cinnamon Buns

I baked some cinnamon buns for the workers.  Maybe they will be the proverbial carrot to get them to do a better job.  Or not.  Whatever, I just think they should get treats each Friday.
This time I used an overnight roll recipe which makes things so much easier the next morning.



  • 1 cup  whole milk
  • 2/3 cup  sugar
  • 1 and 1/2 tablespoon instant rise yeast
  • 1/2 cup unsalted butter, softened to room temperature and cut into 4 pieces
  • 2 large eggs
  • 1/2 teaspoon salt
  • 4 and 1/2 cups all-purpose flour


  • 6 Tablespoons unsalted butter, softened to room temperature
  • 1/2 cup  sugar
  • 1 and 1/2 Tablespoons ground cinnamon

Cream Cheese Icing

  • 2 ounces cream cheese, softened to room temperature
  • 1 and 1/4 cups confectioners' sugar
  • 3 Tablespoons milk
  • 1 teaspoon vanilla extract

Mix the dough ingredients and knead until you have a smooth ball.  Place it in a buttered bowl and let it rise until doubled.

Dump the dough onto a counter dusted with flour and roll it out to 15X18.

Spread the filling over the dough.

Roll it tightly.

Cut it in half and then half again.  Cut each section into 3 pieces. 

Place them in greased pans lined with parchment.

Sprinkle with some cinnamon sugar.

Wrap tightly with plastic wrap and refrigerate overnight.

In the morning, remove them from the refrigerator and let them rise until doubled.

Bake at 375 degrees for about 25 minutes until golden.
Then flip them out.

And flip them back over.
Make the frosting while they cool a bit.

Frost while still warm.