Wake up to warm cinnamon rolls without spending Thanksgiving morning in the kitchen. Assemble the rolls the night before, refrigerate, and bake fresh in the morning.
Ingredients:
- 240 g warm whole milk
- 7 g instant yeast
- 50 g sugar
- 1 egg
- 60 g melted butter
- 8 g salt
- 420-450 g all-purpose flour
- 85 g softened butter
- 150 g brown sugar
- 12 g cinnamon
- 1/4 tsp salt
For the icing:
- 115 g softened cream cheese
- 45 g softened butter
- 120 g powdered sugar
- 1 tsp vanilla
- 1-2 tbsp milk
Directions: Combine warm milk, yeast, and sugar. Let stand for 5 minutes. Add egg, melted butter, and salt. Gradually add flour and knead for 6 - 8 minutes, until soft and slightly tacky. Cover and let rise 1 hour, or until doubled.
Roll dough into a rectangle. Spread softened butter. Combine brown sugar, cinnamon, and salt, then sprinkle evenly over the dough. Roll tightly from the long side and cut into 12 rolls. Place in a greased 9x13 inch pan. Cover tightly and refrigerate overnight.
Thanksgiving morning, let rolls sit at room temperature for 1 hour, until puffy. Bake at 350°F for 25-30 minutes. Beat icing ingredients until smooth and spread over warm rolls. Serve immediately.