I tried these Cinnamon rolls when I had my Easter brunch. They were great! I did all the hard work the night before and could just whack them in the oven in the morning so they'd be warm and fresh by the time everyone arrived. The perfect breakfast/brunch recipe!
Overnight Cinnamon Rolls
1 cup milk
1/3 cup butter
7g active dry yeast
1/2 cup white sugar
4 1/2 cups all-purpose flour
1 teaspoon salt
3/4 cup brown sugar
1 tablespoon ground cinnamon
1/2 cup raisins
1. Heat the milk in a small saucepan until it bubbles, then remove from heat. Add the butter and stir until melted; let cool until lukewarm.
2. In a large mixing bowl, dissolve the yeast in the milk mixture. Add the sugar, 3 cups of flour, salt and eggs; stir well to combine. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and supple, about 8 minutes.
3. Lightly oil a large mixing bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
4. Deflate the dough and turn it out onto a lightly floured surface and roll into a 10 x 14 inch rectangle. Lightly brush the far edge with water. In a small bowl combine the cinnamon and 3/4 cup brown sugar and sprinkle over the rectangles. Then sprinkle the raisins and chopped nuts over the dough. Roll up the dough into a log and seal the seam.
5. Cut the dough into 12 equal pieces; place the pieces in a greased 9 x 13 inch baking pan. Cover with plastic wrap and place in the refrigerator to rise overnight.
6. The next morning, preheat oven to 190 degrees. Take the rolls out of the refrigerator and let stand at room temperature for 30 minutes.
7. Bake the rolls for 25 to 30 minutes or until golden. Meanwhile, make your favourite kind of glaze. The easiest is just some runny icing with a little orange rind in it. Drizzle the glaze over the rolls and serve warm.
Yummy! I've only made these once, but next time I think I'll try using some dried apples and walnuts as the filling. That sounds good doesn't it? What's your recipe of the moment??