Midnight Mass Cinnamon Rolls
These soft buttery cinnamon rolls are make ahead and left in the fridge to rise slowly.
I honestly think there is nothing better than the smell of cinnamon rolls baking in the oven. That is one sure fire way to get everyone up and at the table is to bake these. They are soft and buttery and full of cinnamon goodness. They rival the ones you get at the mall. You know the ones I am talking about.
The dough is made early Christmas eve and placed in the fridge. You remove the rolls just before you go to Midnight Mass and like magic, they are risen and ready for the oven as soon as you return.
Midnight Mass Cinnamon Rolls
1 cup warm water
2/3 cup granulated sugar
2 pkgs rapid rise yeast
1/2 cup unsalted butter at room temperature
2 large eggs
3 tablespoons powdered milk
1/2 teaspoon salt
4 1/2 cups all purpose flour
1/4 cup butter softened
1/3 cup brown sugar
1 tablespoon ground cinnamon
2 ounces cream cheese at room temperature
1 1/4 cup confectioners sugar
1/2 teaspoon vanilla
Heat up your water in the microwave until warm. Not HOT warm. I will use a baby bottle analogy. Put a bit of the warmed water on your wrist. If it is warm but not hot then you are ready to go. If it is to hot then allow to cool until warm. Put the warm water in the bowl of a stand mixer fitted with a dough hook. Mix in the sugar and yeast and stir with a spoon. Allow to sit 5 minutes or so. In this time, the yeast should get foamy. If it is not foamy, START OVER with fresh yeast. On low speed beat in the softened butter until it is slightly broken up. Add the eggs one at a time. Then add the milk powder and then the salt. The butter will stay in pieces when you mix this. It is perfectly normal. On low speed slowly add in the flour. Once it is added beat on medium until a soft dough forms. Increase speed to medium and beat until the dough is soft about 6 minutes or so.
Transfer dough to a lightly floured surface and kneed it for a minute or so. Transfer to a lightly greased bowl and cover dough. Allow to rest and rise until doubled in size. This should take an hour or two. (I put mine in my cold oven.)
Spray a 9×13 inch baking dish with cooking spray set aside.
Turn the dough out on a lightly floured work surface and using a rolling pin roll an 13×8 rectangle. Spread the softened butter all over the dough. In a small bowl combine sugar and cinnamon. sprinkle evenly over the dough. Tightly roll up the dough to form a 18 inch log. Cut into 12 even rolls about 1.5 inches in width. Arrange them in your prepared pan cut side up. Cover the rolls with plastic wrap tightly and place in the refrigerator until needed. (at least 2 hours but up to 10)
Remove the rolls from the refrigerator and go to mass. This will allow the rolls to rise while you are away. Mine took about 3 hours to rise.
After you get back from Mass and your rolls have risen, preheat the oven to 375. Bake for about 25 minutes. they should be golden brown.
remove from the oven and allow to cool about 10 minutes while you make your frosting.
In your stand mixer fitted with a paddle attachment, beat the cream cheese on medium speed until smooth and creamy add the sugar and vanilla and mix until light and fluffy. Using a knife spread the frosting over the warm rolls and serve immediately.
Cover leftovers (if there are any) tightly with plastic wrap for up to three days.
Peace be with you,