Overnight Burnt-Butter Cinnamon Rolls recipe
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Ingredients
- ½ cup milk 1 (.25 ounce) package active dry yeast ½ cup butter, divided 1 cup mashed potatoes ⅔ cup white sugar 1 ½ teaspoons vanilla extract 2 eggs, room temperature 4 cups all-purpose flour, or more as needed 1 teaspoon canola oil, or as needed ¾ cup butter ½ cup light brown sugar ½ cup white sugar 1 tablespoon ground cinnamon 2 teaspoons vanilla extract 1 teaspoon light corn syrup 1 cup confectioners' sugar 3 tablespoons heavy whipping cream, or more to taste
Nutrition Info
- 176 caloriescarbohydrate: 25.2 gcholesterol: 29.4 mgfat: 7.5 gfiber: 0.6 gprotein: 2.2 gsaturatedFat: 4.5 gservingSize: -sodium: 70.2 mgsugar: 13.3 gtransFat: : -unsaturatedFat: : -
Directions Overnight Burnt-Butter Cinnamon Rolls
Directions
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Stir milk in a heavy saucepan over medium-high heat until milk starts to show small bubbles, steams, and reaches 85 to 100 degrees F (30 to 38 degrees C). Cool. Stir yeast into cooled milk.
Melt 6 tablespoons butter in a saucepan over high heat, cook until butter is slightly browned, 2 to 3 minutes. Remove from heat and stir 2 tablespoons butter into melted butter. Stir mashed potatoes and 2/3 cup white sugar into butter until well combined.
Beat eggs in a small bowl, add to mashed potatoes mixture and stir well. Pour milk-yeast mixture into mashed potato mixture and stir with a wooden spoon.
Stir flour into potato mixture 1/2 cup at a time, stirring well with a wooden spoon after each addition, until a dough comes together. Turn dough out onto a floured work surface and knead until soft, 1 to 3 minutes. Lightly oil dough with canola oil, place dough in a bowl, cover the bowl with a clean, damp towel, and let rise in a warm place until doubled in size, at least 1 hour.
Melt 1/2 cup butter in a large saucepan over high heat, cook until browned, 2 to 3 minutes. Pour butter into a bowl. Add remaining butter, brown sugar, 1/2 cup white sugar, and cinnamon, mix until filling is well combined.
Roll 1/2 of the dough into a 1/4-inch thick rectangle. Spread 1/2 of the filling over dough rectangle. Cut dough width-wise into 12 equal strips. Roll up each strip and place in a greased 9x13-inch baking dish. Repeat with remaining dough and filling. Cover the baking dish with plastic wrap and refrigerate, 8 hours to overnight.
Preheat oven to 400 degrees F (200 degrees C). Line baking sheets with parchment paper.
Place rolls 4-inches apart on prepared baking sheets.
Bake in the preheated oven, rotating the baking sheets once, until golden and set, 11 to 13 minutes.
Whisk 2 teaspoons vanilla extract and corn syrup together in a bowl. Whisk confectioners' sugar and cream into corn syrup mixture until desired glaze consistency is reached. Drizzle glaze over cinnamon rolls.