Kid-Approved Overnight Cinnamon Buns
Between hitting snooze, getting your Minis ready and the mad dash to make it to school on time, a delicious breakfast can be hard to come by. Enter these cinnamon buns. Yes, this Overnight Cinnamon Bun recipe just might get you out the door with a moment to spare.
KEEP SCROLLING FOR OUR FAVORITE KID-APPROVED OVERNIGHT CINNAMON BUN RECIPE.
Cinnamon Bun Dough Ingredients:
3/4 cup warm water
2 1/4 tsp active dry yeast
1/2 cup sugar
1/2 tsp salt
1/4 cup buttermilk
1/3 cup oil
4 1/2 cups plain flour
1/4 cup dark brown sugar
1 cup sugar
4 tbsp ground cinnamon
2 tbsp cornstarch
3/4 stick unsalted butter, melted
2/3 cup cream cheese
2 3/4 cup powdered sugar
1 tsp lemon juice
Splash of milk
Cinnamon Bun Directions:
In the bowl of a mixer fitted with a dough hook, add water, yeast and 1 tbsp of the sugar. Let stand for 10 minutes until the yeast starts to froth. In a medium bowl whisk together the buttermilk, egg and oil. Add this to the yeast along with the rest of the sugar and mix until combined. Pour in 2 and 1/2 cups of the flour and mix, gradually add the rest of the flour while mixing. Knead for 5 minutes, until the dough comes away from the bowl and does not stick to your fingers. Place in an oiled bowl, cover and let proof for 2 hours.
In a small bowl mix together the filling ingredients except the butter and set aside. Roll out the dough and brush with melted butter, making sure to leave 1 inch around the sides. Sprinkle filling mixture over the butter. Tightly roll the dough from the shorter side (to make thicker buns) and pinch the ends together to stop the filling from spilling out.
Score dough every 1.5 inches and slice through. Place buns in a lined cake pan— it doesn’t matter if the buns are touching each other. Wrap pan in cling film and refrigerate overnight and/or up to 16 hours. Fill a jar with boiling water and place on the bottom shelf of the oven. Put the buns on the top shelf and let proof for half an hour. Take the water and the buns out of the oven of the oven. Preheat the oven to 350 degrees and bake for 30 minutes, until golden brown.
Let buns cool and prepare filling. Whisk all of the ingredients together until smooth and runny. Pour over buns once slightly cooled. Best eaten the day they are baked, but lasts for 3 days!