Overnight Cinnamon Buns

I love this overnight cinnamon bun recipe! I usually make it after dinner and I don't mind staying up until midnight to wait for the dough to rise. Oh, the promise of fluffy cinnamons for breakfast!

Overnight Cinnamon Buns
(Recipe from Our Best Bites)

Dough

1 T active dry yeast
1/2 C warm water (105 degr F/ 40 deg C)
4 1/2 C all-purpose flour (22 1/2 oz 700g)
4 large eggs
1/4 C sugar
1 tsp kosher salt
1/2 C (1 stick) real butter at room temp


Filling

1/2 C (1 stick) real butter at room temp
3/4 C packed brown sugar
1 T cinnamon


Glaze

1 C powdered sugar
2 T butter, melted
2 T milk or cream
1 t vanilla extract


In the bowl of a stand mixer, sprinkle the yeast over the water, allow to bloom for a few minutes, then whisk until smooth. Whisk in 1/2 C of the flour. Cover with plastic wrap and let stand in a warm spot for about 30 minutes.
Add the eggs, sugar, butter, and remaining 4 cups flour to the yeast mixture. Fit the mixer with the dough hook and knead on medium speed until smooth 10-12 minutes. Add a bit more flour to reduce stickiness if needed.

Cover with plastic wrap, set in a warm spot and let rise until doubled, about 2 hours.

While dough is rising, prepare filling. Take 2 T of the stick of butter and set aside. Beat remaining butter, brown sugar, and cinnamon together until combined and slightly fluffy, about 1 minute.

Butter a 9x13 baking dish. Transfer the dough to a floured work surface. Roll out into a rectangle about 15x10 in. Spread filling onto dough and roll up length-wise.

Use string or dental floss to score and cut the dough into rolls. You can make 12 small rolls, 10 medium ones, or 8 large. Place cut side up in baking dish. Melt the reserved 2 T butter and brush on top of rolls. Cover tightly with plastic wrap and place in the fridge overnight.

The next morning remove from refrigerator and let rise until half again as high, about 1 hour. While rising mix glaze ingredients until combined. Preheat the oven to 350. Bake until golden brown, about 30 minutes. Let cool in the pan for 15 minutes. Spread the glaze over warm rolls and serve.

  

I love the recipe book Loaves, Cakes and Quiches with Friends by Ilona. Practically any savory ingredient you have in your kitchen can be mixed and matched and baked into delicious loaves for brunch or snacks. I tweaked the recipe a little bit, substituting cheese for capers. I added a sprinkling of bacon bits for a richer, rounder flavor.

Sun-dried Tomato, Cheese and Basil Loaf

Ingredients:

• 200 grams all-purpose flour
• 3 teaspoons baking powder
• 3 eggs
• 100 ml olive oil
• 100 ml milk
• 3 1/2 oz cheddar cheese
• 1/4 cup sun-dried tomatoes, chopped
• 1/3 cup chopped bacon
• large handful of resh basil, torn into small pieces or snipped with scissor
• salt and black pepper

Directions:

1. Preheat the oven to 350 degrees Fahrenheit. Grease a loaf tin and slightly dust with flour.

2. In a large bowl, mix the flour and baking powder. In another bowl, whisk together the eggs, oil and milk. Season with salt and pepper.

3. Pour the egg mixture into the flour mixture and fold mixture and fold in gently until there are no more lumps. Stir in the grated cheese, sun-dried tomatoes, bacon bits and basil. Mix well.

4. Pour the mixture into the prepared tin and bake for about 45 minutes, until the tip of the knife inserted in the center of the loaf comes out clean. Allow to cool in the tin before turning out.