Cinnamon rolls are my absolute favorite bread and I am always happy to check out different recipes.
These are quite rich in taste, since I used heavy cream in them. The amount of butter is a lot. So in no way are these healthy. BUT…they are delicious. Great as an indulgence once in a while. After that, please exercise for an extra 30 minutes each day for 2 weeks. Ha!
Overnight cinnamon rolls (adapted from Williams Sonoma)
- 1 tbsp dried active yeast
- 125 ml warm heavy cream
- 576 grams all-purpose flour
- 3 eggs
- 50 grams sugar
- 2 tsp sea salt
- 113 grams unsalted butter, softened and cubed
- 55 grams butter, softened
- 70 grams brown sugar, mixed with 1 1/2 tbsp ground cinnamon
- Grease a roasting pan.
- Add all the dough ingredients, except for unsalted butter, into the bread machine and select “Dough” cycle. Once the ingredients have come together to form a rough dough, add in unsalted butter.
- Knead until dough is smooth and elastic.
- Place dough into a large bowl and cover with cling wrap. Let it sit in a warm place and proof for an hour or until double in size.
- Deflate the dough. Roll out into a rectangle around 30 cm x 50 cm.
- Spread butter over the dough, leaving an inch space at one of the longer side.
- Sprinkle sugar and cinnamon over the dough and roll up tightly, starting from the buttered longer side. Pinch to seal the dough, if you can. I couldn’t manage to seal it since the dough is quite oily. So I just arranged them in the pan in a way that each roll is blocked from opening up.
- Slice into 12 equal pieces and place into the prepared pan.
- Cover with cling wrap and leave overnight in the fridge.
- Take out cinnamon rolls and leave on the counter for an hour before baking at 170 C for 20-30 minutes, or until golden brown.
Ecstasy..smelling the delicious smell of bread, cinnamon and sugar cooking in the oven. As I was making the dough, I was kind of astounded at the amount of butter and eggs. Seemed like a brioche dough to me. The texture is heavier than what I normally like, and with the addition of heavy cream, turned an already rich bread even richer in taste. One will go a looooooonnnnnnnggggg way. 😛
Do take a peek at the rolls every now and then. Mine only took 20 minutes to cook. 30 minutes seem a long time, but each one’s oven works differently.