Name: Overnight Burnt-Butter Cinnamon Rolls
Prep time: 30 min
Cook time: 30 min
Yield: 36
Ingredients: Milk - ½ cup; Active dry yeast - 1 (.25 ounce) package; Butter, divided - ½ cup; Mashed potatoes - 1 cup; White sugar - ⅔ cup; Vanilla extract - 1 ½ teaspoons; Eggs, room temperature - 2; All-purpose flour, or more as needed - 4 cups; Canola oil, or as needed - 1 teaspoon; Butter - ¾ cup; Light brown sugar - ½ cup; White sugar - ½ cup; Ground cinnamon - 1 tablespoon; Vanilla extract - 2 teaspoons; Light corn syrup - 1 teaspoon; Confectioners' sugar - 1 cup; Heavy whipping cream, or more to taste - 3 tablespoons

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Overnight Burnt-Butter Cinnamon Rolls

1. Milk - ½ cup

2. Active dry yeast - 1 (.25 ounce) package

3. Butter, divided - ½ cup

4. Mashed potatoes - 1 cup

5. White sugar - ⅔ cup

6. Vanilla extract - 1 ½ teaspoons

7. Eggs, room temperature - 2

8. All-purpose flour, or more as needed - 4 cups

9. Canola oil, or as needed - 1 teaspoon

10. Butter - ¾ cup

11. Light brown sugar - ½ cup

12. White sugar - ½ cup

13. Ground cinnamon - 1 tablespoon

14. Vanilla extract - 2 teaspoons

15. Light corn syrup - 1 teaspoon

16. Confectioners' sugar - 1 cup

17. Heavy whipping cream, or more to taste - 3 tablespoons

How to cook deliciously - Overnight Burnt-Butter Cinnamon Rolls

1. Stage

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.

2. Stage

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.

3. Stage

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.

4. Stage

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.

5. Stage

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.

6. Stage

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.

7. Stage

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

8. Stage

Place rolls 4-inches apart on prepared baking sheets.

9. Stage

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

10. Stage

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.