Cinnamon Rolls

I decided this week to test out a new recipe from my growing food board on pinterest. Life in New York has been bleak the past few weeks with the Polar Vortex weather situation, so I've been feeling some comfort food.

buns12

This overnight cinnamon bun recipe was just what I needed; Sweet, challenging and oh so comforting. I have adapted this recipe from Mbakes  (a UK based food blog that is definitely worth checking out) substituting a few ingredients and converting some measurements to make your life a little easier:

Overnight Cinnamon Buns

Makes 8 large buns

The dough

3/4 cup warm water 2 1/4 tsp active dry yeast 1/2 cup caster sugar 1/2 tsp salt1/4 cup buttermilk 1 egg 1/3 cup oil4 1/2 cups plain flour

The filling

1/4 cup dark brown sugar 1 cup caster sugar 4 tbsp ground cinnamon 2 tbsp cornflour

6 tbsp unsalted butter, melted

The frosting

6 oz cream cheese 2 1/2 cups icing sugar (or sifted confectioners) 1 tsp of vanilla extract (the original recipe called for lemon juice, however I was weary of curdling. To keep the brightness of the lemon component, try adding 1 tsp of lemon zest) a splash of milk

In the bowl of a freestanding mixer fitted with a dough hook (alternatively a large bowl) add water, yeast and 1 tbsp of the sugar. Let stand for 10 minutes until the yeast starts to froth. In a medium bowl whisk together the buttermilk, egg and oil. Add this to the yeast along with the rest of the sugar and mix until combined. Pour in 2 + 1/2 cups of the flour plus the salt and mix, gradually add the rest of the flour whilst mixing. Knead for 5 minutes, until the dough comes away from the bowl and does not stick to your fingers. Place in an oiled bowl, cover and let sit for 2 hours.

In a small bowl mix together the filling ingredients except the butter and set aside.

Roll the dough out into a rectangle measuring approximately 12 by 18 inches and brush with the melted butter, making sure to leave 1 inch around the sides. Sprinkle filling mixture over the butter. Tightly roll the dough from the shorter side (to make thicker buns) and pinch the ends together to stop the filling from spilling out.

Score dough every 1.5 inches and slice through. Place buns in a brownie ban lined with parchment paper -- it doesn't matter if they are touching. Wrap pan in plastic wrap and refrigerate overnight and/or up to 16 hours.

When you are ready to bake, fill a jar with boiling water and place on the bottom shelf of the oven. Put the buns on the top shelf and let proof for 30 minutes. Take the water and the buns out of the oven of the oven. Preheat the oven to 350 degrees and bake for 30-35 minutes, 0r until golden brown.

Let buns cool and prepare icing. Whisk all of the ingredients together until smooth and runny. Pour over buns once slightly cooled. Best eaten fresh out of the oven, but keeps well for 3-4 days.

I Would suggest trying to roll the dough out as flat as possible and then rolling the filled dough super tight, think sushi.... I know that for next time, I can definitely get a few more good rolls in!

I had so much fun trying out this recipe. Though it was extremely time consuming, believe me, it was worth it! Let me know if you try it out, I would love to hear how it goes.