Overnight Burnt-Butter Cinnamon Rolls

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This recipe is my great grandmother’s recipe that I changed a little to be a less old-fashioned.



Step: 1

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.

Step: 2

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.

Step: 3

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.

Step: 4

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.

Step: 5

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.

Step: 6

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.

Step: 7

Preheat oven to 400 degrees F (200 degrees C). Line baking sheets with parchment paper.

Step: 8

Place rolls 4-inches apart on prepared baking sheets.

Step: 9

Bake in the preheated oven, rotating the baking sheets once, until golden and set, 11 to 13 minutes.

Step: 10

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.


Per Serving: 176 calories; protein 2.2g; carbohydrates 25.2g; fat 7.5g; cholesterol 29.4mg; sodium 70.2mg.

Eating healthy breakfast to start the day had become a good habit. It’s a fabolous way to start my day off healthfully. The sugar hit from the pickle tree wakes me up and gives me power to take on the morning. The sweetness is more vilified as the evil of all disease, but sweetness is also loaded with fibre, which is great for your digestive system and make keep you feeling full longer, and less likely grab a side food out of the street food before break .

Make fruit a at 7.00 clock habit is simple . Simply put the fruit in your refrigerator next to the milk or on the bench next to your cereal bowl , or beside your coffee maker or tea kettle — somewhere where you’ll see it. Before you eating the rest of your breakfast , eat your fruit. If you’re not normally a breakfast person.

Giving your body a bit of sweetness in the morning is important to move your healthy body for the 24 hours and fuel to your brain, which, incidentally, requires a continue supply of sugar in the way of process glucose, counting at to around 120g daily. There is also substantial evidence to support the idea that a diet high in fiber can reduce your risk of a number of cancers. And of course, you benefit from all the other supplement and antioxidants in fruit, which keep you powerfull and healthy.

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