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Magical Overnight Cinnamon Rolls
We don’t need to reinvent the wheel here. We followed Serious Eats’ BraveTart One Bowl, Overnight Cinnamon Roll Recipe, with a few twists and using our super high quality nutmeg, cinnamon and customer-fav Magic Toast Dust. The result was an decadent and loungy Sunday morning.
- Prep Time: 45 mins
- Cook Time: 10 hours
- Total Time: 45 mins prep + overnight
- Yield: 12 cinnamon rolls 1x
- Category: brunch dessert
- Method: baking
For the Frosting:
- 4 ounces plain, full-fat cream cheese (8 tablespoons), softened to about 70°F
- 2 teaspoons vanilla extract
- 5 ounces powdered sugar (about 1 1/4 cups)
For the Filling:
- 4 ounces unsalted butter (8 tablespoons), creamy and soft, about 70°F
- 6 ounces light brown sugar (3/4 cup, gently packed)
- 1/2 ounce organic Cassia cinnamon powder (about 2 tablespoons)
- 1/2 teaspoon fresh-grated organic nutmeg (fresh from a whole nutmeg is awesome, but our ground organic nutmeg is really tasty too)
- 1 Tablespoon Magic Toast Dust
- 1/4 teaspoon kosher salt; for table salt, use about half as much
For the Dough:
- 16 ounces all-purpose flour (about 3 1/2 cups, spooned, such as Gold Medal, plus more for rolling
- 3 1/2 ounces sugar (about 1/2 cup)
- 2 teaspoons instant yeast, such as SAF (not rapid-rise; see note on their recipe)
- 1 3/4 teaspoons kosher salt; for table salt, use about half as much
- 1/4 teaspoon baking soda
- 4 ounces unsalted butter (8 tablespoons)
- 4 ounces milk (8 tablespoons), any fat percentage will do
- 8 ounces plain, unsweetened Greek yogurt (about 1 cup), any fat percentage will do
- 4 ounces toasted pecan halves, roughly chopped (a shy cup), or more to taste – we omitted nuts because Meaghan never grew out of the “picky kid phase” crazy idea that nuts ruin pastries.
Like we said, we don’t have to reinvent the wheel. This recipe directions are EXCELLENT over at Serious Eats. Just a couple notes/additions:
- Make sure you keep the filling somewhere warm’ish. We mistakingly let it sit by a window in February and it was colder and hard to spread around.
- After you baked it in foil, liberally sprinkle Magic Toast Dust on top before baking it the final round.
- We (slowly) used a very sharp knife to cut the rolls instead of dental floss, but you have to be super careful to not squish them.