I hope everyone had a wonderful 4th that was celebrated by spending time with family, nice weather, and plenty of good food! It’s funny that in our family, we (and by “we”, I mean “I”) usually plan an excessively long list of things I want to make for the holidays despite the fact that it’s usually the two of us. It’s not one of those “oh these are the things I want to make, but I probably won’t make everything”. Noooooo siree! I’m the one who plans and executes. If I want to make it, I will make it.
You should’ve seen the list I made for Thanksgiving last year – it was ridiculous. I think I had 8-9 things on the menu just to feed the two of us, from appetizers to side dishes to dessert – we were covered in the event of a zombie apocalypse and we couldn’t leave the house for 3 weeks. There was so much food that we barely had enough counter space to put everything!
The big holiday itself usually gets a lot of attention and planning ahead, but not everyone plans for breakfast the morning after when everyone wakes up from the food coma. In case you’re still looking for a easy breakfast option for tomorrow, I’ve got you covered!
These cinnamon rolls can be easily made the night before, so when you wake up and want breakfast, you only have to wait less than 30 minutes for a piping hot, fresh out-of-the-oven, mouth-watering, gooey, sweet cinnamon roll! And let me tell you, it’s totally worth the wait, because these are deeeelish!
Chocolate + cookie butter + maple glaze + fluffy rolls = it’s practically heaven! I could eat this every weekend.
I’m personally a big fan of overnight cinnamon roll recipes, simply because
I my stomach doesn’t have the patience to wait long for food in the morning. All the hard work is put in the night before, so all you have to do is throw it in the oven, make the glaze, wait, and enjoy the next morning – pretty easy, eh?
[loosely coil the strips to allow room for the dough to rise overnight]
This giant spiral cinnamon roll is so pretty to look at, and even more fun to eat. You can either cut it into wedges and serve it like you would cake, or you can do what we did, and peel off the strips as you go. I highly recommend the latter, simply because it’s always fun when you get to eat with you hands, and eating it this way kind of reminds me of tearing off little pieces of bubble tape gum from when I was little (remember those? The gum whose flavor only lasts 5 seconds?).
- 2 and 3/4 cup all-purpose flour
- 3 tablespoons granulated sugar
- 1 teaspoon salt
- 1 package instant yeast
- 1/2 cup water
- 1/4 cup skim milk
- 3 tablespoons unsalted butter
- 1 egg, at room temperature
- 2/3 cup chocolate cookie butter (I used Speculoos chocolate cookie butter from Trader Joe's), softened slightly by microwaving it for 10-15 seconds
- 2 tablespoons ground cinnamon
- 1 cup powdered sugar
- 1 tablespoon heavy cream
- 1 tablespoon pure maple syrup
- 1 teaspoon pure vanilla extract
- To make the dough, set aside 1/2 cup flour. In a large electric mixer bowl, combine the remainder of the flour, sugar, salt, and yeast together. Set aside.
- In a microwavable bowl, heat the water, milk, and butter together until the butter is melted and the mixture is hot to touch. Stir the butter mixture into the flour mixture over medium-low speed. Increase the speed to medium, add in the egg and just enough of the reserved flour until the dough is soft, pulls away from the sides of the bowl, and is no longer sticky (I used the entire 1/2 cup, but you may not have to use it all).
- Knead the dough for 3-4 minutes on a lightly floured surface. Form the dough into a ball and place in a lightly greased bowl. Cover and let sit for 30 minutes. In the meantime, spray a 9" pie pan with nonstick cooking spray and set aside.
- After 30 minutes, roll the dough out on a lightly floured surface into a 15x12" rectangle. Spread the slightly softened cookie butter over the top, then sprinkle the ground cinnamon.
- Using a pizza cutter, cut the dough into six 2" wide strips (cut the the long way). Loosely roll up one strip (kind of like a fruit roll-up) and place in the center of the pan. Wrap the remaining 5 strips loosely around the center one, starting each strip at the end of the previous one so the end product looks like a giant spiraled cake.
- Loosely cover the roll with aluminum foil and let rise in a warm, draft-free area overnight.
- The next morning, bake cinnamon roll at 350 degrees for 30-35 minutes or until lightly browned. I covered the top with aluminum foil 15 minutes into baking to prevent excessive browning on top.
- Remove the cake and let cool for 10 minutes. In the meantime, make the glaze by whisking all the glaze ingredients together until smooth. Drizzle over the rolls prior to serving.
- Serve immediately, or cover it tightly with foil and store up at room temperature for up to 3 days.
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