I have a love of cinnamon rolls. Actually, it might border on obsession. When Barry and I were first married, we would bake and eat an entire roll of Pillsbury Cinnamon Rolls. Yes, I know you’re doing the math – that’s 8 rolls….four each. And I’m not ashamed. I even licked my fingers to ensure I had eaten all the topping that was to be found.
I’ve only made them from scratch a few times because it’s a lot of work to get up and make dough, then let it raise and THEN make the cinnamon rolls. Yes, I’m a morning person but 5am is just a tad bit early for me to be making noise in the kitchen. But, then I had a revelation….and I was in the bathroom. For some reason, I seem to have my biggest revelations in the shower. It’s because I don’t have any paper to write it down. What if I could let them raise overnight in the refrigerator and THEN bake them in the morning! *Hallelujah chorus!* Almost wants to make you take a shower, doesn’t it?
You’ll need yeast, warm water, milk, sucanat, coconut oil, baking powder, salt, egg, white wheat flour, butter, and cinnamon. First, in your mixture bowl, dissolve the yeast in your warm water. When it looks all happy and combined you’re ready for action!
Time to add the milk, sucanat, coconut oil, baking powder, salt, egg, and 2 cups of the flour. Turn your mixer to 1 and let it mix for about 2 minutes. You might need to scrape down the sides to insure everything gets mixed up. I’m mixed up most of the time….and it doesn’t even take two minutes.
Add enough of the remainder of your flour until you get a kneadable dough. If you’re using freshly ground flour, don’t add too much (that will result in a less-dry dough)…you can add more at the end if you need to. Knead on setting 1 for 6 minutes.
Turn your dough out of the bowl, grease the bowl with butter or oil, and then put the dough back in. Turn it over to grease the entire surface. Cover with a towel and let it rise until it’s doubled. I put mine in the oven with only the light on. That’s my favorite way to raise dough.
I usually clean off a kitchen counter to do my rolling on….I have a board for that, but it never seems to be big enough. Dust the surface with flour and roll your dough out until it’s about 12 inches by 10 inches. I’m always moving my dough while I’m rolling it out, to insure it doesn’t stick to the counter.
Spread the entire surface of the dough with butter. Be liberal with it. Love the butter. Spread it thick. It will make happiness. I used the softened butter from my Butter Bell. Softened butter spreads easier than butter straight from the fridge. In a small bowl, combine ¼ cup of sucanat and 2 teaspoons of cinnamon. Sprinkle this mixture over your butter. Go all the way to the edges. Leave no dough behind.
Roll the dough up tightly. When I’ve done this part, I always take my hands and press them on either end, pushing the dough in, evening up my dough so that it’s the same thickness all the way up and down the roll. Cut the roll into 12 pieces. I always use my tomato knife because it works so well for cutting dough. Try it some time. If you don’t have one – buy one. Rada brand. Thank you.
It’s dark now, can you tell? Put your rolls in a greased 9×13 pan and cover them with………….a shower cap. Just do it. Because putting a shower cap on your head; that just doesn’t make any sense. Ahem. Stick them in the fridge for about 12 hours.
They won’t raise much in the fridge – just a tad. Put the rolls into a COLD OVEN and then preheat it to 350 degrees. Putting it in the oven while it’s cold will let the rolls raise while the oven heats up. Bake for about 20 minutes total. Now, you might need to bake longer……ovens vary. For instance, I can’t bake anything at my mom’s house. I burn it. I know my oven intimately. Do you know your oven intimately? Check it after 20 minutes and see how much longer you might need.
While they are baking, make your icing. You’ll need softened butter, softened cream cheese, vanilla, maple flavoring, powdered sucanat, and milk. See the post about chocolate peanut butter to see how I make my powdered sucanat. Blend it all together until no lumps remain. Check behind you to make sure Barry and Annie aren’t watching. Test it. Hmmm. Pretty good. Test it more. Make sure to leave some for the buns. Icing on buns is over-rated. Icing in your mouth – not over-rated.
When the rolls are done, spread them with your icing. Make sure to do it while they’re hot so the icing melts a bit. Ohhhhhh baby. Be liberal. Like Pioneer Woman says, “if some is good, more is better.”
Serve them hot for a happy family. For the leftovers, I just warmed them the next morning at 350 for a few minutes. Cinnamon Roll bliss……and you made it from scratch. Pat yourself on the back….unless there is still icing on your hand.
Overnight Cinnamon Rolls
- 1 package yeast (2 ¼ teaspoons)
- ¼ cup warm water
- 1 cup warm milk
- 3 tablespoons sucanat
- 3 tablespoons coconut oil, melted
- 1 ½ teaspoons baking powder
- 1 teaspoon salt
- 1 egg
- 3 ½ cups white wheat flour (hard white wheat)
- Softened butter for spreading
- ¼ cup sucanat
- 2 teaspoons cinnamon
- 2 tablespoons softened butter
- 4 ounces cream cheese, softened
- 1 teaspoon vanilla
- ½ teaspoon maple flavoring
- 1 ½ cups powdered sucanat
- 1 tablespoon milk
- In the bowl of your stand mixer, dissolve the yeast in warm water.
- Add milk, sucanat, coconut oil, baking powder, salt, egg, and 2 cups of the flour. Beat on speed 1 for two minutes or until thoroughly combined.
- Add remainder of flour until you get a stiff dough.
- Knead on setting 1 for 6 minutes.
- Turn dough out and grease the bowl with oil or butter.
- Return dough to bowl and flip over to coat entire surface.
- Cover with a towel and let raise until doubled.
- Punch dough down. On a floured surface, roll dough out into a 12×10 inch rectangle. Spread liberally with butter.
- In a small bowl, combine ¼ cup sucanat with 2 teaspoons cinnamon. Sprinkle over entire surface of dough.
- Roll up tightly. Press dough inward on each end to make roll even.
- Cut into 12 slices with a serrated knife. Place in a greased 9×13 inch pan. Cover and refrigerate overnight (12 hours).
- Uncover rolls. Place in a COLD oven and preheat to 350 degrees. Bake for 20-30 minutes or until browned. Begin checking after 20 minutes….do NOT overbake.
- While rolls are baking, make the icing.
- In a mixing bowl combine the butter, cream cheese, vanilla, maple flavoring, powdered sucanat and milk. Beat until no lumps remain.
- Frost hot rolls with icing. Serve immediately.