“CAKE FOR BREAKFAST!” she decreed on the first day of winter break.
It’s me, still high on a holiday-infused sugar rush, here to brag about these cinnamon rolls.
A few weeks ago, holiday recipe videos started rolling in to my feed. Somewhere between the cookies, cakes, and cocktails, there were cinnamon rolls – soft, puffy cinnamon rolls. I knew I had to make them, and with a few days off between the holidays I decided to make this a long weekend baking project.
I was surprised to find these weren’t too hard to make without a stand mixer. If you’re counter space challenged like I am, or just don’t have that bright shiny KitchenAid mixer that seems to fix all things, don’t sweat it. Just let the butter melt a little longer and put some extra work into the mixing. Not bad at all. That being said, these cinnamon rolls are not for those in a rush. You saw I called this a project, right?
Time is your friend here. The dough takes about an hour to rise, and once that’s set and cut into rolls, you’ll need to let it sit and rise again. But I promise it’s so worth it.
I love these “unplugged” projects in the kitchen where I can just focus on one thing. My attention isn’t split across screens, and it’s so rewarding to make something with my hands. Kneading the dough was probably my second favorite part of the process.
But my favorite part? Cutting the cinnamon roll log with floss.
Yes, floss. And no – the minty wax didn’t end up on the dough, so you should be safe to use whatever you have in the bathroom vanity.
I found this trick from a BuzzFeed Tasty video. Although I was skeptical at first, it worked perfectly and was *so* satisfying. Using the floss is easier on the dough and avoids squishing it down when cutting. This is especially handy if you don’t have a razor-sharp knife. (Is that redundant? Knife-sharp knife?)
Like I mentioned, once the dough is cut into little rolls, they’ll need to rise again. I did this the night before I wanted to devour them – I’d recommend it, otherwise you’re waiting a few more hours until (cake for) breakfast is ready.
I’m already daydreaming of the next batch I’ll make, and the different types of frostings and fillings I can pair them with. Happy kneading, flossing and eating cake for breakfast!
Overnight Brioche Eggnog Cinnamon Rolls
Dough
¾ cup eggnog, warmed
1 tablespoon instant yeast
2 tablespoons honey
3 large eggs
½ cup (1 stick) salted butter, melted
3 ½ cups all-purpose flour, plus more for dusting
½ tsp kosher salt
Filling
½ cup dark brown sugar, packed
2 tablespoons ground cinnamon
½ cup (1 stick) salted butter, at room temperature, plus more for greasing
Frosting
6 tbsp salted butter
4 oz cream cheese, at room temperature
1¼ cups confectioners' sugar
2 tsp pure vanilla extract
Instructions
Combine dough ingredients in a large bowl and mix to combine. Remember, if you’re not using a stand mixer, make sure the butter is extra soft (but not melted). The softened butter will be your BFF if you’re relying on pure muscle power.
If the dough is dry, add more flour, one tablespoon at a time.
Cover the bowl with plastic wrap and let it sit at room temperature for about an hour (or until the dough has doubled in size).
While the dough is rising, make the filling. Combine the ingredients in a bowl and cream until a soft paste is formed. (Again, the softer the butter is – but not melted – the better.)
When the dough is done rising, dust your work surface with flower. Knead and punch out the dough for about 10 minutes. Roll it out into a rectangle and spread the filling over it with a spatula.
Carefully roll the dough into a log, trying your best to keep it tight along the way.
Once rolled into a log, this is where the fun begins. Grab your floss! Slip it under the log, bring both sides up, cross them over and pull gently – voila! You’ve cut the first cinnamon roll. Repeat until the log is sliced and place each roll in a greased baking dish.
Cover again and let rise 20-30 minutes. Or, if you’re going the overnight route (again, highly recommend), cover and let sit in the fridge until you’ve woken up and rubbed the sleepies out of your eyes.
Once ready, remove the rolls from the fridge. Preheat the oven to 350 degrees F. Bake for 25-30 minutes, or until golden brown.
While the rolls are baking, make the frosting. In a small saucepan, brown the butter over medium heat, about 5 minutes until it’s toasted. (But not burnt!) Let the butter cool and add it to the cream cheese, confectioners’ sugar and vanilla. If it’s too thick, add a tablespoon of eggnog or milk and stir.
Once the rolls and done and have cooled just a bit, gently spread the frosting over the rolls. If desired, sprinkle flaky sea salt over them and serve.
Test Kitchen Notes
This recipe used eggnog for an extra special holiday touch, but if nog isn’t your jam, just use whole milk.
This recipe makes a ton of cinnamon rolls. If you’re not feeding a crowd, you can save half the dough for later and just make a few to start. Adjust the baking time as needed.
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