My mom used to always make cinnamon rolls on Friday so we would have them for breakfast on Saturday. I have very fond memories of smelling the cinnamon rolls cooking; it was almost like the signal that the weekend was just about to arrive. I still think about that any time I make cinnamon rolls.
Love you Mom!
I came up with an "overnight" way to make these because I'm really not a morning person and no amount of cinnamon roll goodness can get me up early on a weekend to go through all the steps. I gotta cut the time in half on bake day. I'm practically a zombie until 10:00 am.
First up, combine yeast, water and buttermilk. Allow yeast to bubble - this is really fun because if the water is just the right temperature, it will look like the yeast is exploding in the water. Blend in remaining ingredients, stirring in as much of the flour as you can. Knead the rest of the flour into the dough.
With both hands (one of mine was busy with the camera), press the dough out and away from you.
Then fold it in half. Repeat for about five minutes or until all the flour is worked into the dough.
Place dough in a bowl. Cover with a towel and set in a warm spot. Allow the dough to rise until nearly double in volume, punch it down.
Roll the dough out into a rectangle of at least 1/4" thickness. Slather it in butter.
I would always chuckle when my mom made these because she would use dough made out of whole wheat flour. It just seemed like such a contradiction to use that much butter with something as healthy as whole wheat flour.
Layer on top of the butter: brown sugar, cinnamon, pecan pieces and coconut.
I love coconut in cinnamon rolls. The extra bit of chewy texture is fantastic.
Roll the dough up, tightly. We don't want floppy cinnamon rolls, people!
To easily cut, slide dental floss until your dough, cross the strands...
And pull gently. The floss with give you perfect slices. Using a knife is fine but it usually squishes the dough.
Place rolls in a oiled baking dish. Cover loosely with plastic wrap and refrigerate overnight.
In the morning, remove plastic wrap and place the rolls in a cold oven. Turn the oven on to 200 degrees. When the oven has finished preheating, turn it off and crack the door open slightly. Allow the rolls to rise for 45 minutes.
Then turn the oven on to 350 and bake for about 15-20 minutes, depending on how fast your oven heats up.
When they're golden brown, remove from oven and serve with the world's most perfect and easy cinnamon roll glaze. I stumbled across this when I made these last weekend and realized that I was out of powdered sugar. All it is: caramel candies melted into french vanilla creamer. Sooo good! I'm tell y'all, even if you have a cinnamon roll recipe you're loyal to, try this glaze next time you make them. Just do it.
Overnight Cinnamon Rolls with French Vanilla Caramel Glaze
Yields about 12-16 rolls
1 pkg. yeast
½ c. very warm water
½ c. buttermilk, warmed
¼ c. melted butter
1 tbsp. sugar
2 tsp. salt
2 eggs, beaten
3 1/2 c. flour
1 stick butter, softened
1 c. brown sugar
1 1/2 tsp. cinnamon
1/2 c. pecan pieces
1 c. flaked coconut
30 Kraft caramel candies
2/3 c. french vanilla creamer (I used Coffee-mate)
In a large bowl, combine yeast, water and buttermilk. Allow to sit for 3 minutes or until the yeast begins to bubble. Add remaining dough ingredients, stirring in as much of the flour as you can. Turn dough out onto countertop and knead in the remaining flour.
Return dough to the bowl and allow it to rise until double in volume. Punch dough down.
Roll out the dough to 1/4" thickness, in a rectangular shape. Spread butter on top. Layer remaining filling ingredients over the butter. Tightly roll the dough up into a log shape. Slice the dough into 1" rounds. Arrange rolls in a lightly oiled 9x13" baking dish. Cover loosely with plastic wrap and refrigerate overnight.
In the morning, remove plastic wrap and place the rolls in a cold oven. Turn the oven on to 200 degrees. When the oven has finished preheating, turn it off and crack the door open slightly. Allow the rolls to rise for 45 minutes. Then turn the oven on to 350 and bake for about 15-20 minutes, depending on how fast your oven heats up.
Meanwhile, in a saucepan, combine caramels and creamer. Heat over low heat until caramels are melted. Drizzle glaze over cinnamon rolls while they're still hot. Eat immediately. Enjoy!