Overnight Eggnog Cinnamon Rolls with Orange-Vanilla Bean Glaze
The dough for these eggnog cinnamon rolls does the work at night so that you can wake up to warm, gooey buns with orange vanilla glaze.
Servings: 12
Ingredients
Overnight Eggnog Cinnamon Rolls
- ½ cup eggnog or milk of choice
- 1 ½ teaspoon dry active yeast
- 2 ¾ to 3 cups all-purpose flour
- 3 tablespoon granulated sugar
- 1 teaspoon salt
- 1 heavy pinch nutmeg
- 2 large eggs
- 1 large egg yolk
- 6 tablespoon unsalted butter very soft
Pecan Cinnamon Roll Filling
- 6 tablespoon unsalted butter very soft
- ⅓ cup brown sugar
- 1 tablespoon cinnamon
- ¾ cup toasted pecans finely chopped
Orange-Vanilla Bean Cream Cheese Glaze
- 4 oz cream cheese softened
- 1 tablespoon unsalted butter softened
- 1 ½ cups confectioners' sugar
- 2 tablespoon fresh orange juice
- ½ teaspoon vanilla bean paste
- zest of half an orange
- 1 pinch cinnamon
Instructions
Overnight Eggnog Cinnamon Rolls with Pecan Cinnamon Roll Filling
- The night before: Warm the eggnog to between 100 to 110°F. It should be warm to the touch. Stir in the yeast and set aside for about 5 minutes.
- Meanwhile, sift the flour, sugar, salt, and nutmeg into a mixing bowl. Stir to combine.
- Whisk together the eggs and egg yolk, then stir them into the eggnog mixture. Pour the eggnog mixture into the dry ingredients and stir to combine.
- Knead the dough by hand or with a mixer fitted with a dough hook on low speed for about 4 to 5 minutes. Once the dough begins to come together, add the butter, a tablespoon at a time, while the dough is being kneaded. Try to add as little flour as possible. When done, the dough should be soft but not sticky.
- Place the dough in an oiled mixing bowl and cover with plastic wrap. Place in the refrigerator to rise overnight.
- In the morning: Remove the dough from the refrigerator and bring it to room temperature (I place it near a heater for about 20 minutes). Remove the butter for the filling and allow to soften.
- Once the dough is soft enough to roll, lightly dust your work surface with a little bit of flour and roll the dough out into a large rectangle, about 16 X 12-inches.
- Spread the softened butter of the filling all over the surface of the dough, leaving about a half-inch boarder around the edges. Sprinkle with the cinnamon and sugar and pat it into the butter. Repeat with the chopped pecans, if using.
- Starting at the long edge of the rectangle, carefully roll up the dough into a long log. Slide a piece of dental floss under the log until about halfway up, pull up on the strings, cross them, and pull to cut the dough in half. Continue to cut the log into 8 to 10 even pieces. If the dental floss is tricky, use a serrated knife.
- Generously butter the inside of a French oven, iron skillet, or baking dish and line the bottom with parchment paper. Place the cut cinnamon rolls, cut-side up, in the bottom – leaving about a half-inch space in-between rolls. Cover with a clean kitchen towel and allow to double in size – about 3o to 45 minutes in a warm room.
- Meanwhile, pre-heat the oven to 350°F. Remove the kitchen towel and bake the cinnamon rolls for about 25 to 35 minutes, or until slightly golden around the edges. Cool on a wire rack for 10 to 15 minutes as you prepare the glaze (recipe to follow). Frost and serve the cinnamon rolls while they are still warm.
- Leftovers will keep covered in plastic wrap at room temperature overnight.
Orange-Vanilla Bean Cream Cheese Glaze
- In a mixing bowl, stir together the cream cheese and butter until well smooth.
- Gradually stir in the confectioner’s sugar and mix until incorporated.
- Add in the orange juice, zest, vanilla bean paste, and cinnamon. Stir until smooth. Glaze should be rather thick yet spreadable.