Overnight Cinnamon Rolls

January 17, 2013 · 14 comments

in breads/muffins,breakfast/brunch

 

There were many great things about our first Christmas morning at home, and these cinnamon rolls were high on that list. I’d never made cinnamon rolls from scratch before and I was really excited to give them a try. Although I usually have success with yeast doughs, there are still times I don’t—and in general, I’m still a little intimidated by them. I figured if I messed this up, we’d just have a cinnamon quickbread or something instead. I know I can handle that. :)

These cinnamon rolls have their first rise and are filled & cut the night before you want to bake them. The morning of, you let them rise for about 30 minutes before they can be baked and iced. So, you do still need to plan a little extra time, but obviously it’s much quicker than making a standard yeast recipe the same day (just not as quick as making the canned kind, obviously). I don’t think mine rose quite as much as they should have, but I also was getting a little impatient. Also, because I’m still a yeast novice, I don’t totally know the difference between instant and rapid rise/quick rise yeast (even with googling) – and my grocery store does not sell instant, so, I just went with rapid rise. At any rate, they turned out pretty great. And I’m especially excited we still have about half a batch in the freezer.

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