This year for Valentine's day, my boyfriend and I decided we weren't going to exchange gifts. However, I didn't want to do absolutely nothing. So, I made him heart shaped cinnamon rolls. This was the first time I made them and they turned out delicious! My boyfriend approved (so did my roommates!). The recipe is a bit time consuming but worth every minute of the prep time.
So, if you still need an idea for that special someone, try making these! They are perfect for a Valentine's day breakfast. Plus, your sweetie will know they were made with love.
Overnight Cinnamon Rolls
Ingredients
dough:
4 large egg yolks, room temperature
1 large whole egg, room temperature
1/4 c. sugar
6 Tbs. butter, melted
6 oz. buttermilk, room temperature
4 c. flour
1 package instant dry yeast (approximately 2 1/4 tsp.)
1 1/4 tsp. salt
filling:
1 c. brown sugar
1 1/2 Tbs. ground cinnamon
pinch of salt
1 1/2 Tbs. butter, melted
icing:
2 1/2 oz. softened cream cheese
3 Tbs. milk
1 1/2 c. powdered sugar
1 tsp. vanilla extract
dough:
4 large egg yolks, room temperature
1 large whole egg, room temperature
1/4 c. sugar
6 Tbs. butter, melted
6 oz. buttermilk, room temperature
4 c. flour
1 package instant dry yeast (approximately 2 1/4 tsp.)
1 1/4 tsp. salt
filling:
1 c. brown sugar
pinch of salt
1 1/2 Tbs. butter, melted
icing:
2 1/2 oz. softened cream cheese
3 Tbs. milk
1 1/2 c. powdered sugar
1 tsp. vanilla extract
Instructions
Day 1
1. In a bowl, whisk the egg yolks, whole egg, sugar, butter, and buttermilk. Make sure all these ingredients are at room temperature.
2. Add about 2 cups of the flour and the yeast packet. Whisk until moistened. Let it rest for a few minutes and then add the salt.
3. Add 1 1/4 cups flour and knead with a dough hook or hands. Continuously add the rest of the flour and knead until the dough is not sticky but moist and soft. If the kneading is done by hand, knead the dough for about 5 to 10 minutes more.
4. Lightly oil a large bowl and place the dough in it. Cover and let it double in volume. This should take about 2 hours.
5. Prepare the filling by combining the brown sugar, cinnamon, and salt in a medium bowl. Mix well.
6. After the dough has doubled in volume, turn the dough out on a lightly floured work surface or cookie sheet.
7. Shape the dough into a 18 x 12 inch rectangle with the longest side to you.
8. Brush the dough with the melted butter and sprinkle the cinnamon mixture over it. Gently press into the dough.
9. Roll each long end into each other and pinch the seam to seal the roll.
10. Gently squeeze the cylinder to an even thickness.
11. Using a serrated knife, slice the cylinder into 1 1/2 inch rolls, yielding 12 rolls.
12. Shape each roll into a heart and place into a buttered 9 x 13 inch glass baking dish.
13. Cover the dish tightly with plastic wrap and store in the refrigerator overnight, for up to 16 hours.
Day 2
1. Remove the rolls from the refrigerator and place in an oven that is turned off.
2. Fill a pan 2/3 full of boiling water and place just beneath the rolls. Close the oven door and let the rolls rise until they become slightly puffy (this will take about 20 to 30 minutes).
3. Take the rolls and water out of the oven and preheat it to 350 degrees.
4. Cook the rolls on the middle rack for about 20 minutes.
5. As the rolls are baking, make the icing by whisking the softened cream cheese in a bowl until creamy.
6. Mix in the milk and vanilla extract.
7. Add the powdered sugar slowly and mix well.
8. Drizzle the icing over the warm rolls
9. Enjoy!
Day 1
1. In a bowl, whisk the egg yolks, whole egg, sugar, butter, and buttermilk. Make sure all these ingredients are at room temperature.
2. Add about 2 cups of the flour and the yeast packet. Whisk until moistened. Let it rest for a few minutes and then add the salt.
3. Add 1 1/4 cups flour and knead with a dough hook or hands. Continuously add the rest of the flour and knead until the dough is not sticky but moist and soft. If the kneading is done by hand, knead the dough for about 5 to 10 minutes more.
4. Lightly oil a large bowl and place the dough in it. Cover and let it double in volume. This should take about 2 hours.
5. Prepare the filling by combining the brown sugar, cinnamon, and salt in a medium bowl. Mix well.
6. After the dough has doubled in volume, turn the dough out on a lightly floured work surface or cookie sheet.
7. Shape the dough into a 18 x 12 inch rectangle with the longest side to you.
8. Brush the dough with the melted butter and sprinkle the cinnamon mixture over it. Gently press into the dough.
9. Roll each long end into each other and pinch the seam to seal the roll.
10. Gently squeeze the cylinder to an even thickness.
11. Using a serrated knife, slice the cylinder into 1 1/2 inch rolls, yielding 12 rolls.
12. Shape each roll into a heart and place into a buttered 9 x 13 inch glass baking dish.
13. Cover the dish tightly with plastic wrap and store in the refrigerator overnight, for up to 16 hours.
Day 2
1. Remove the rolls from the refrigerator and place in an oven that is turned off.
2. Fill a pan 2/3 full of boiling water and place just beneath the rolls. Close the oven door and let the rolls rise until they become slightly puffy (this will take about 20 to 30 minutes).
3. Take the rolls and water out of the oven and preheat it to 350 degrees.
4. Cook the rolls on the middle rack for about 20 minutes.
5. As the rolls are baking, make the icing by whisking the softened cream cheese in a bowl until creamy.
6. Mix in the milk and vanilla extract.
7. Add the powdered sugar slowly and mix well.
8. Drizzle the icing over the warm rolls
9. Enjoy!
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