These overnight cinnamon buns will allow your rolls to rise while you are sleeping and all you have to do the next morning is fill, cut, and bake them. You will start with creating the dough, in a large bowl, ad all-purpose flour, dry active yeast, two teaspoons of sugar, salt, cinnamon, grated orange zest which is a really nice flavor to add with the cinnamon. Finish off by adding half a cup of raisins which is optional for this recipe.
Whisk up tye dry ingredients until everything is combined then add one and a quarter cup of warm water, the water should not be colder because it will not activate the yeast or be too hot because it will kill the yeast. Add two tablespoons of melted butter then with a spatula, combine all the ingredients until you start to get a nice dough forming. Turn it onto a floured surface and knead it for about 20 turns or so, you want to just work the dough and the flour then place it into an oiled bowl and cover with a plastic wrap then set aside.
You will also prepare the filling so in a small bowl, add three tablespoons of brown and white sugar, cinnamon, and orange zest then whisk that with a fork until everything is combined then add half a cup of chopped pecans. In the morning, the dough will be ready to be rolled out onto a floured surface and roll it into a rectangle, the size that works well is 18 inches by 14 inches then take softened butter and smear it in the inside of the dough up to the edges.
Sprinkle the filling all onto the butter then working on the long side, gently roll the dough all the way to the end then position the dough so that the seam side is down. Cut the log into two inches then lightly butter a skillet or pie dish then line the rolls in and brush the top with melted butter. Bake in a 350 degrees Fahrenheit oven for 40 to 45 minutes just until they are nice and golden brown and puffed up and bubbly.
Create a cream cheese glaze then spoon the glaze over the cinnamon buns while they are still warm because that will allow them to melt a little bit and sip into the cinnamon. You will get that warm cinnamon filling mixed with a little hint of orange zest and the decadent cream cheese glaze. Give this a try and enjoy it.
- 3 ½ cups (420 g) flour
- 2 ¼ tsp (1 package) (1/4 ounce/7g) dry active yeast
- 2 tbsp (25 g) of sugar
- 1 tsp salt (5 ml)
- 1 tsp (5 ml) cinnamon
- 1 tsp (5 ml) orange zest
- ¾ cup (110 g) of raisins
- 1 ¼ cup warm water (between 110-125F or 43-51C)
- 3 tbsp (45 ml) melted butter + 1 tbsp (15 ml) for greasing
- 2 tbsp (23 g) brown sugar
- 2 tbsp (25 g) white sugar
- 1 tsp (5 ml) cinnamon
- 2 tsp (5 ml) orange zest
- ½ cup (75 g) chopped pecans
- 4 tbsp (60 g) softened butter
- ¼ cup (60 ml) whipped cream cheese
- 1 tbsp (7 g) powdered sugar
- ½ tsp (2.5 ml) vanilla extract
- 1 tbsp (15 ml) milk
- Combine flour, yeast, sugar, salt, cinnamon, orange zest, raisins. Then add water and melted butter and slowly mix into a dough, and then into a ball. Then knead on a floured surface for 20 turns.
- Place the other 1 tbsp (15 ml) of butter in a clean bowl, and grease the sides of the bowl with it. Place the dough inside and cover with plastic wrap. Set in a warm place overnight.
- Have the filling ingredients below measured out and standing by on your counter and take out the 4 tbsp (60 g) of butter to allow to get to room temperature as well. This will make for easy assembly in the morning!
- To make the filling. Combine sugars and cinnamon, orange zest, and pecans.
- Remove the dough from the bowl and place it on a well-floured surface; roll out to an 18” x 14” (45cm x 35cm) rectangle. Smear with softened butter, then sprinkle with filling.
- Roll up, like a jelly roll, from the long side. Slice into 2” (5cm) slices. Fit, cut side up, into a cast-iron skillet or pie plate or baking dish.
- Bake at 350 for 40-45 mins until golden brown and puffed up.
- Meanwhile, whisk together the glaze. In a small bowl combine the cream cheese and sugar whisk until smooth. Then add vanilla and milk whisk until smooth.
- Ladle frosting over warm cinnamon buns and serve