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Overnight brown butter cinnamon rolls

Freshly baked cinnamon rolls just got super easy! Forget thinking you need to be up with the lark to enjoy these browned butter beauties. Simply prep the night before and enjoy the fluffiest most deliciously sweet rolls within an hour of rolling out of the sack.

Here's How..........


500g strong white flour

7g (1 sachet) instant dried yeast

75g butter

2 eggs

220g milk (lukewarm)

1 cinnamon stick

1 tsp fine salt

Filling ingredients

5tbsp ground cinnamon

100g butter softened

Brown butter glaze ingredients

100g butter

2-3 of tbsp milk


Start by infusing the milk. Place milk in a saucepan with a cinnamon stick then bring to a boil and turn off the heat, add butter and sugar, mix well then allow to cool to body temp (37c)

In a large bowl add the flour, yeast to 1 side and salt to the other. Remove the cinnamon stick and add the milky mixture and eggs and claw into a dough ball. (it will be very wet at this stage, don't worry!)

Tip out onto a floured worktop and get kneading..... this will take 10 minutes minimum to get that gluten working.You may need a dough scraper or a pallet knife to de-stick the dough from the worktop. You should be left with a perfectly smooth ball. place the dough in a high sided bowl, cover with cling film and allow to rise for an hour or until doubled in size.

Alternatively you can do the whole process in a stand mixer fitted with a dough hook for 10 minutes on medium.

Tip out the dough onto a lightly floured worktop and roll out away from you to approx 20" x 15" (long end to your tummy so you have a horizontally placed rectangle ) It helps to stick the dough on the top and bottom ends to the worktop to keep it in place.

Now take 100g of softened butter and spread it like you're buttering a big piece of bread, right to the edges. Sprinkle over the butter evenly with sugar and cinnamon mix.

Now start rolling the dough edge closest to you working away from yourself so you have a long Swiss roll style sausage. Pinch the edge of the dough into the sausage so it doesn't come free.

Slice the long roll into 12 even pieces and lay in 4 rows of 3 in a 10 x 14" lined high sided roasting dish. Cover with cling film and place in the fridge overnight.

In the morning take the roasting dish from the fridge and pop in a warm spot to rise for an hour whilst preheating the oven to 175c. You will see a little rise from proving in the fridge, but you'll get the fluffiest rolls if you allow to complete the rise for an hour.

Remove the clingfilm and place in the pre-heated oven for 20 minutes or until the rolls are beautifully golden and gloriously risen.

While the rolls are cooling slightly you can prep the glaze.

Place the butter in a saucepan and heat on high until it starts to vigorously foam and the liquid butter beneath the foam turns a chestnut brown.

allow to cool a little then beat in the icing sugar and loosen with a little milk if needed.

smother over the rolls while they're still warm.

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