Recipes Discovered

Overnight Cinnamon Rolls Recipe

Our nephew’s were in town visiting Seth and I last weekend, and they are typically 13 year old boys – all they wanted for breakfast for cinnamon rolls. I suppose I’m a good aunt though (or maybe just looking for an excuse to have cinnamon rolls) because I pulled out Alton Brown’s recipe for overnight cinnamon rolls and went to work. I started by making the brioche, a very rich and sweet bread dough. Once it raised, I rolled it out fairly thick, brushed it with butter, and sprinkled it with a lot of brown sugar and cinnamon. The dough is then rolled up, sliced, placed in a baking dish, and allowed to set in the refrigerator overnight. I liked the idea of having everything done the night before (I’m not a morning person by any means), but the rolls do need to raise for 30 minutes in the morning and then bake for 30 minutes. Once they were baked to golden brown, I mixed up cream cheese, sugar, and milk to make a creamy icing. I inverted the rolls onto a serving plate, drizzled the icing over them, and gave them to the boys. I’m glad I grabbed one first though, because they cleaned the plate off in about 5 minutes. I can’t really blame them – they were really good cinnamon rolls. I suppose we’ll have to have the boys over again so I have another excuse to make cinnamon rolls for breakfast.