#Kitchen #Recipe and #HealthyFood

गुरुवार, 6 मई 2021

Overnight Cinnamon Rolls

Overnight Cinnamon Rolls is a recipe you need in your recipe book. It is the best breakfast that is worth waking up to in the morning!

I love cinnamon rolls, they are sweet and spicy, light and fluffy, and completely satisfying! You have to try my other cinnamon roll recipes, like these 45 minute, Pancakes, or this Cinnabon Cinnamon Roll Cake.

Homemade Overnight Cinnamon Rolls

If I wanted comfort food first thing in the morning, cinnamon rolls would be my go-to choice! The dough is light, tender, and pillowy. Surrounding the bread are ribbons of butter, cinnamon, and sugar mixture that are all rolled up into swirls of goodness. Then to top it all off you have a rich sweet and tangy cream cheese frosting. Cream cheese frosting is the only frosting that should top cinnamon rolls, and this recipe is golden!

You do not have to get up early with this overnight cinnamon roll recipe to be able to have cinnamon rolls fresh from the oven, warm, and gooey. The aroma is going to fill the house waking everyone up. No need to drag the family out of bed when you are making these for breakfast. The best part is that they will be fresh from the oven. Slather on the rich, creamy, cream cheese frosting and you just created the best morning ever with these cinnamon rolls!

What you Need for Overnight Cinnamon Roll Dough

Whole Milk: Whole milk makes this dough rich and flavorful.
Instant yeast: Instant yeast is different from dry active yeast. This recipe is written using instant.
Brown sugar: Helps to feed the yeast and make it do its job.
Granulated sugar: Sweetens the dough and helps it to brown and adds moisture.
Salt: Without salt, your dough will be bland, so be sure to add it.
Butter: Have your butter at room temperature or softened.
Whole egg: Use a large egg, not medium-sized.
Egg yolks: This will create an enriched dough that is tender and perfect for cinnamon rolls.
All-purpose flour: You can also use bread flour or unbleached flour.

Filling Ingredients

Brown sugar: Creates a richer cinnamon and sugar flavor than if you just used white sugar. Try it, I promise you’ll never go back.
Cinnamon: Gives that classic spicy flavor.
Butter: Have your butter at room temperature or softened so it is easy to spread.

Smooth and Creamy Cream Cheese Icing

Cream cheese: Room temperature or softened.
Butter: Have at room temperature or softened.
Powdered sugar: Adds the sweetness for the frosting.
Vanilla: Brings out the flavor, which is perfect for cinnamon rolls.
Salt: Balances the sweet.

Mixing the ingredients and making the dough.

How To Make Overnight Cinnamon Rolls

Do not let working with yeast scare you off. It is super easy and the results are divine with these overnight cinnamon rolls.

Scald: Heat milk in the microwave to 105 degrees, about 45 seconds. Use a thermometer to make sure it is not too hot or it will kill the yeast. Add brown sugar and yeast. Pour into the mixing bowl and set aside for 5 minutes or so, until the yeast is nice and frothy.
Combine: Add sugar, softened butter, whole egg, and egg yolks and mix until soupy. Add 2 cups of flour and salt and mix with the paddle attachment on low until combined.
Knead in Flour: Scrape down the bowl and paddle and switch to the dough hook attachment. Add the remaining 2 cups of flour and mix on low for 6 minutes, until the dough is nice and smooth.
Rise: Form the dough into a ball and place it in an oiled bowl. Cover and allow to rise for about 2 hours, until doubled in size.
Roll it Out: Once doubled in size, punch down the dough and turn out on a lightly floured surface. Using a rolling pin, roll into an 18×12 inch rectangle.
Make Filling: In a small bowl, mix together brown sugar and cinnamon for the filling. Using your fingers or spatula, spread the softened butter evenly for the filling across the dough. Sprinkle the sugar mixture across the dough evenly.
Roll and Refrigerate: Starting from the bottom, roll the dough up making sure to keep it snug and tight. Using a sharp knife or unflavored dental floss, cut into 12 even rolls. Place evenly spaced in an oiled 9×13 pan and cover with plastic wrap. Refrigerate for 8-12 hours.

Rolling out the dough, spreading with butter and topping with cinnamon and sugar, rolling it into rolls.

The Morning Of Baking Instructions

Be sure to set the alarm so you can get up in enough time to have these cinnamon rolls ready to go when you are!

Take out of Fridge: Remove rolls from the fridge about 45 minutes to an hour before baking.
Oven: Preheat oven to 350 degrees. Remove butter and cream cheese from the fridge and allow to soften on the countertop.
Bake: When the oven is to the right temperature and the rolls are barely touching, bake for 30-35 minutes. If the tops are browning too quickly, a sheet of foil over them can prevent further browning while the rest of the rolls finish baking.
Make Frosting: While the rolls are baking, prepare your cream cheese icing. In the bowl of your mixer add cream cheese and butter. Whip together using the paddle attachment until smooth and creamy, about 2 minutes. Add 2 cups of powdered sugar and mix on low until combined. Add additional 2 cups of powdered sugar, vanilla, and salt. Mix at medium/high speed until light and fluffy.
Ice: Spread the icing liberally across the almost completely cooled cinnamon rolls.
Time to Eat: Serve and enjoy!

For the Best Cinnamon Rolls EVER!

Just a few tips to keep these cinnamon rolls light, and fluffy and a family favorite.

Yeast: Instant yeast is the easiest yeast to work with because you do not have to activate it first like you do dry active yeast. When you mix it with hot milk, be sure the temperature is between 105 and 115 degrees. Higher than 125 degrees can begin to kill the yeast.
Room Temperature: Have your butter and eggs at room temperature to ensure that they beat in smoothly. Take out the eggs and butter 2 hours before using. If you still need to, you can microwave the butter a bit to soften it.
Brown Sugar: If you have not switched to using brown sugar instead of white sugar in your filling, the time is now! It is divine! It adds so much flavor and richness to the filling. You are going to love it.
Cutting the Rolls: Lifehack here. Use a long piece of thread or unflavored floss to cut your rolls instead of a knife that squishes your rolls. Slide your thread under the long roll of dough, till you reach where you want to cut it, about 1-2 inches thick. Bring it up, cross it at the top and pull both ends to cut through the roll.
Cook it now: Want to bake the cinnamon rolls the same day you make them, no problem. Let the raise about 30-40 min or till double in size and bake as directed.
Make it Maple: For a delicious twist swap out the vanilla for maple extract in the cream cheese frosting! Delish!
Add: Feel free to add nuts, raisins, or orange zest to the filling for a yummy twist.

Cinnamon rolls covered in cream cheese frosting.

What to Serve with Overnight Cinnamon Rolls

When you make these overnight cinnamon rolls first thing in the morning, there is not much more you may need to do. But if you want to add something to go with these amazing rolls, here are some ideas.

Breakfast

How to Make the Best Scrambled Eggs Ever!

Side Dishes

How to Bake the Perfect Bacon (Step By Step!)

Breakfast

Homemade Breakfast Sausage

Breakfast

The Best Breakfast Casserole

Scooping a cinnamon roll out of the pan.

How to Store Your Cinnamon Rolls

You may not have any left, I’m just warning you! In case you do, here is how you can keep these cinnamon rolls incredibly soft and gooey the next day. You can even freeze them too!

Store: Keep cinnamon rolls in a tightly sealed container at room temperature for up to 4 days. Warm them in the microwave for 10 seconds before serving.
Freeze: Cinnamon rolls can be frozen for up to 3 months. If they are frosted, set them in the freezer for an hour to harden the frosting. Then wrap them in plastic wrap and place them in a freezer-safe bag. When you are ready to thaw them, let them thaw in the fridge. Then remove the plastic wrap and warm it in the microwave.
Freeze the dough: You can also freeze the cinnamon rolls before you bake them. Place rolled and cut rolls in a freezer-safe plastic bag and freeze for up to 2 months. When ready to use place the frozen dough in a greased pan and let come to room temperature, let them rise and bake or place it in the fridge to thaw and rise slowly and be ready to bake in the morning.

Overnight Cinnamon Rolls

Overnight Cinnamon Rolls is a recipe you need in your recipe book. It is the best breakfast that is worth waking up to in the morning!

Course Breakfast

Cuisine American

Keyword cinnamon rolls, overnight cinnamon rolls

Prep Time 40 minutes

Cook Time 30 minutes

Rise 12 hours

Total Time 13 hours 10 minutes

Servings cinnamon rolls

Calories 742kcal

Author Alyssa Rivers

Ingredients

Dough

1 Cup Whole Milk
2 packets instant yeast
2 Tbsp brown sugar
½ cup granulated sugar
2 tsp salt
½ cup butter softened
1 whole egg
2 egg yolks
4 cups all purpose flour

Filling

½ cup brown sugar
1 teaspoon cinnamon
8 ounces butter softened

Cream Cheese Icing

8 ounces cream cheese softened
½ cup butter softened
4 Cups powdered sugar
1 teaspoon vanilla
Dash salt

Instructions

Heat milk in the microwave to 105 degrees, about 45 seconds. Use a thermometer to make sure it is not too hot or it will kill the yeast. Add brown sugar and yeast. Pour into the mixing bowl and set aside for 5 minutes or so, until the yeast is nice and frothy.
Add sugar, softened butter, whole egg, and egg yolks and mix until soupy. Add 2 cups of flour and salt and mix with the paddle attachment on low until combined.
Scrape down the bowl and paddle and switch to the dough hook attachment. Add the remaining 2 cups of flour and mix on low for 6 minutes, until the dough is nice and smooth.
Form the dough into a ball and place it in an oiled bowl. Cover and allow to rise for about 2 hours, until doubled in size.
Once doubled in size, punch down the dough and turn out on a lightly floured surface. Using a rolling pin, roll into an 18×12 inch rectangle.
In a small bowl, mix together brown sugar and cinnamon for the filling. Using your fingers or spatula, spread the softened butter evenly for the filling across the dough. Sprinkle the sugar mixture across the dough evenly.
Starting from the bottom, roll the dough up making sure to keep it snug and tight. Using a sharp knife or unflavored dental floss, cut into 12 even rolls. Place evenly spaced in an oiled 9×13 pan and cover with plastic wrap. Refrigerate for 8-12 hours.
Remove rolls from the fridge about 45 minutes to an hour before baking.
Preheat oven to 350 degrees. Remove butter and cream cheese from the fridge and allow to soften on the countertop.
When the oven has reached temp and the rolls are barely touching, bake for 30-35 minutes. If the tops are browning too quickly, a sheet of foil over them can prevent further browning while the rest of the rolls finish baking.
While the rolls are baking, prepare your cream cheese icing. In the bowl of your mixer add cream cheese and butter. Whip together using the paddle attachment until smooth and creamy, about 2 minutes. Add 2 cups of powdered sugar and mix on low until combined. Add additional 2 cups of powdered sugar, vanilla, and salt. Mix at medium/high speed until light and fluffy.
Spread the icing liberally across the almost completely cooled cinnamon rolls.
Serve and enjoy!

Nutrition

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बुधवार, 5 मई 2021

No-Bake Chocolate Pie

No Bake Chocolate pie is silky smooth, rich and incredibly indulgent! The perfect option when you want something exquisite, but don’t want to heat up the kitchen!

Being a in love with chocolate is a real thing, and I am here to say it is okay! I have more recipes to help you out, like this Cheesecake, Cake, and Shortbread!

Easy No-Bake Chocolate Pie

This is the perfect no-bake pie for when you need a rich chocolate fix, but you do not want to heat the house up or spend a ton of time on it. The hardest part will be waiting for it to chill. Your patience though will be heavily rewarded. This pie is incredible. It has all you could ever want in a chocolate pie. The cookie crust is a perfect blend of cookies and butter that melts in your mouth. The rich creamy filling is just the right balance of sweetness and luscious chocolate. This no-bake chocolate pie is going to hit the spot, I promise!

I love this no-bake chocolate pie for when I need to something quick and easy. Friends and family are going to go crazy about this no-bake chocolate pie, so be prepared. It is rich and it is insanely delicious! If you are more of a milk chocolate pie, use this recipe which is lighter and not as rich. This is not your Jell-o pudding pie, it is so much better and so much more.

What You Need for Chocolate Pie

All you need are these simple ingredients combined to make this no-bake chocolate pie. It is easy to make and comes together quickly!

Crust and Filling Ingredients:

Butter: Melt your butter.
Oreo cookie crumbs: It takes about 24 cookies.
Semi-sweet chocolate: Use good quality chocolate for the best flavor, chop it finely. chopped
Heavy whipping cream: You could use half and a half here if you wanted but the heavy cream makes it awesome!
Vanilla: Did you know adding vanilla actually helps chocolate taste more like chocolate, it does!
Instant espresso powder: This give the chocolate pie a richer more dark chocolate flavor. You can leave it out if you want to.
Heavy whipping cream: I would not recommend using half and a half here. You need the fat and the cream to help set up the filling.
Granulated sugar: Adds a bit of sweetness.

Topping Ingredients

Heavy whipping cream: Ideal for whipping up to a creamy topping.
Granulated sugar: Adds a bit more sweetness.
Vanilla: Adds that touch of sweet flavor.
Chocolate shavings: These are optional, but sure do make it look pretty.

How to Make the Crust for a No-Bake Chocolate Pie

Easy to throw together, this makes a great make ahead dessert! This no-bake chocolate pie has a few easy steps and

Crush: In a blender or a food processor, add 24 Oreos and pulse until it becomes a wet powder resembling set sand. This can alternatively be done by hand in a large ziplock bag with a rolling pin.
Combine: Melt ¼ cup butter and mix with the oreo crumbs.
Place in Pie Tin: Press evenly into a 9-inch pie pan and put in the fridge to chill while you prepare the filling.

Mixing the Filling Together

Prep the chocolate: Chop chocolate into small pieces and put in a heat-proof bowl.
Melt Heat 2/3 cup of cream for about 45 seconds in the microwave, until steaming. Pour over the chopped chocolate and allow to sit for several minutes.
Combine: Add vanilla and espresso powder to the chocolate and cream. Whisk together to make a thick ganache. Allow to cool completely.
Whip: While the ganache is cooling, add your 1 ½ cup cream and granulated sugar to a clean mixing bowl and whip until stiff peaks form. Be careful to not over whip your cream! Peaks should stand on their own and not flop over at all.
Mix: When the ganache is cooled completely, add to the bowl of whipped cream. Gently fold the chocolate into the cream until it just incorporated, with no streaks of dark chocolate or white cream. Pour into chilled pie shell.
Refrigerate: Chill for at least 6 hours.

Topping it All Off!

Whip: In a clean mixing bowl, whip 1 cup cream, granulated sugar, and vanilla together until soft peaks form.
Add: Remove chilled pie from fridge and top with whipped cream. Add optional chocolate curls for garnish.
Time to Eat: Serve and enjoy!

Chocolate pie with a slice missing and chocolate curls on top.

Tips For the Best Chocolate Pie

Here are a few things to keep in mind when making this indulgent no-bake chocolate pie.

Chocolate: Use good quality chocolate, think Lindt, Ghirardelli, or Godiva. The better quality the chocolate the better the flavor of the pie. Do not skimp on the chocolate. And do not use Chocolate chips. They have stabilizers in them that keep them from melting smoothly. Your pie could end up lumpy.
Crust: If you want to lighten up the chocolate flavor, use a graham cracker crust instead. You can substitute an equal amount of graham cracker for the Oreos.
Cream: You can use half and half to melt the chocolate if you desire. But use heavy whipping cream for both the rest of the filling and the topping. For the topping, if you are in a hurry you can use cool whipped topping instead.
Topping: You can place the whipped topping on each slice as you serve it, instead of spreading it on the whole pie if you would like. This will make storing leftovers easier.
Espresso Powder: Espresso powder is darkly roasted coffee beans that have been ground, brewed, dried, and then ground to a very fine powder. They help give the chocolate a richer, more intense flavor. You can leave out the espresso powder and still have an indulgent dessert. It is optional.
Garnish: There are other options besides the chocolate curls. Crushed Oreos, or Reese’s peanut butter cups, chopped nuts, or heath bar crumbles all make a great topping.

A slice of chocolate pie on a white plate.

Storing Chocolate No-Bake Pie

You may not have any leftovers, but just incase you do, here is how to keep this no-bake chocolate pie around for a little longer.

Fridge: Because of the high dairy content, this needs to be kept in the fridge. Cover loosely with plastic wrap, I like to use toothpicks to keep it from squishing my whipped topping. Keep in the fridge for up to 4 days.
Freeze: This freezes beautifully. It is best if you know you are going to freeze it, to not put the whipped topping on top. Wrap in plastic wrap and then with foil for a double layer. Freeze for up to 2 months. Let it thaw overnight in the fridge before serving.

A fork cutting into a slice of chocolate pie.

No Bake Chocolate Pie

No Bake Chocolate pie is silky smooth, rich and incredibly indulgent! The perfect option when you want something exquisite, but don't want to heat up the kitchen!

Course Dessert

Cuisine American

Keyword chocolate pie, no bake chocolate pie

Prep Time 30 minutes

Chill 6 hours

Total Time 6 hours 30 minutes

Servings slices

Calories 373kcal

Author Alyssa Rivers