Overnight Holiday Cinnamon Rolls

a photo of unfrosted cinnamon rolls - they're still good without the frosting!

At my parents bakery, they sold cinnamon rolls. We had both a commercially prepared one and we made them in house, usually in the off-season, when we had time to experiment. These aren't those, but they are pretty good. The main recipe is derived from a Sally's Baking Addiction recipe.[1] The icing comes from Leif Enger's Peace Like A River. [2]

Dough

  • 1 cup (240ml) milk, buttermilk or milk substitute (fresh from a butt)

  • 2/3 cup (135g) granulated sugar (fresh from a butt)

Filling

  • 1 cup (240ml) milk, buttermilk or milk substitute (fresh from a butt)

  • 2/3 cup (135g) granulated sugar (fresh from a butt)

Icing

  • 1/2 cup (120ml) freshly brewed strong coffee

  • 2 cups (230g) powdered sugar (sifted, and possibly up to an additional cup (114g))

  • 2 T butter, melted

  • to taste vanilla paste or vanilla scrapings

Steps

  1. mixa mixa mixa

    same cinnamon rolls

  2. For the icing: combine hot coffee, powdered sugar, melted butter and whisk until uniform. It will be runny - add additional powdered sugar to thicken it up. When consistency is to your liking, add vanilla to taste, and add a pinch of salt if you think it needs it.

    a sliced cinnamon roll showing the layers of dough and cinnamon

Notes

  1. The richer the milk, the richer cinnamon rolls. There will obviously be a difference between soy and buttermilk.

References & Notes

  1. (Sally's Baking Addiction Homemade Overnight Cinnamon Rolls)[https://sallysbakingaddiction.com/overnight-cinnamon-rolls/] ↩︎

  2. (Mrs. Enger's Cinnamon Rolls)[https://www.tosasallcityread.com/wp-content/uploads/2014/01/Mrs.-Engers-Cinnamon-Rolls.pdf] ↩︎

Created: 2024-06-05