The Big White Farmhouse

I LOVE recipes…maybe too much!  Between my piles of magazine cut-outs, quickly written notes from blogs and websites, and Pinterest!, my collection is just out of control!  So I decided to stop bringing more in until I work through the ones I already have.  Weed out the so-so recipes and just keep the fabulous ones.  And you get to come along for the ride! 

Recipe #1 was one I found on the internet awhile ago and the lazy 4th of July weekend seemed like the perfect time to try it!  I love that I can just pop it in the oven in the morning…those recipes are the best!  My boys’ reactions: LOVED it! 

Overnight Cinnamon Rolls

1 package active dry yeast
1/4 cup warm water
3/4 cup buttermilk
1/4 cup sugar
4 Tablespoons unsalted butter, melted
1 large egg + 1 large egg yolk
1/2 teaspoon salt
1/2 teaspoon baking soda
2 3/4 cups flour (you may need a little more; you want the dough to be soft, but not really sticky and wet)

Filling: 1/2 cup brown sugar and 1-2 Tablespoons cinnamon

1. Sprinkle yeast over warm water and let stand for 10 minutes.
2. In a large bowl or mixer, combine yeast mixture with warm buttermilk, sugar, melted butter, egg, egg yolk, salt and baking soda.  Add in flour to make a nice soft dough. 
3. Knead 10 minutes by hand or 8 minutes in a mixer until smooth and elastic.
4. Shape the dough into a ball and place in a lightly battered bowl.  Turn the dough to coat.  Cover tightly with plastic wrap and let it sit in a warm place until the dough doubles in volume.
5. Turn the dough onto a floured work surface.  Roll, pat and stretch the dough into a 14×10″ rectangle.
6. Brush the dough with 1-2 Tablespoons melted butter.
7. Mix up the filling (you can adjust the amount of brown sugar and cinnamon to your preference) and spread over the dough.
8. Roll into a cyclinder, then pinch the long seam shut.
9. Using a sharp knife, cut the dough into 16 slices.  Butter a 9×13″ pan and place the rolls in it, swirly side up.
10. Cover tightly with plastic wrap and set in fridge overnight (8-12 hours).
The next morning…
11. Preheat the oven to 375 degrees.
12. Let the rolls sit in a warm spot for about 30 minutes.
13. Bake for 25-30 minutes (depending on your oven) or until done.  (I would watch them at around 23-25 minutes, because they start to brown quickly and you don’t want burnt cinnamon rolls!)

I made a little powdered sugar glaze (1 cup powdered sugar and 2-3 Tablespoons water…you can add more or less water to get the consistency you prefer), but I’d love to try it again with a cream cheese frosting!  Yum!