Overnight Cinnamon and Cardamom Rolls

By Saturday, February 17, 2018

I seem to be in a bit of a cinnamon bun funk at the moment and I think it's fair to say that it's starting to get a little bit obsessive! There is something just so comforting and nostalgic about tucking into a warm cinnamon bun on a cold winter's day. Now, London is really blessed to have an amazing selection of bakeries that sell authentic cinnamon buns (my favourites are the Nordic Bakery, Ole & Steen and Aster), but I decided to come up with an easy overnight recipe that you can make in the comfort of your home and enjoy as a weekend breakfast treat without even having to get out of your pyjamas! The beauty of these guys is that you leave them in the fridge overnight which slows the proving process, and then only have to prove and bake in the morning. The end result is that you get such incredibly fresh, warm, gooey, fluffy and sweet cinnamon rolls of goodness first thing in the morning...it's a win win situation. I add in a little bit of rye flour to add texture and a delicious nuttiness, but if you're not a rye fan just use all plain flour.

Makes 12 rolls

450g plain flour
100g rye flour
2 eggs
2 tbsp honey
100g butter, melted
250ml oat milk
1 tsp ground cardamom (10 pods)
1 sachet dried yeast
1 tsp salt

100g softened butter + 2 tbsp for topping
100g light brown sugar
1.5 heaped tbsp ground cinnamon

100g icing sugar
1/2 lemon, juiced
75ml water

Begin by gently heating the milk until warmed through (I usually get to the temperature of a warm bath). Then, stir in the yeast and honey and leave to sit for 5 minutes until frothy. In the meantime, add the flours, salt and cardamom into a large mixing bowl. Pour in the milk mixture along with the melted butter and eggs and mix in a stand mixer with a dough hook for 5 mins, or knead by hand for 10 mins until the dough becomes smooth and springy.

Then place back in the mixing bowl, cover with a tea towel and leave to rise for 1 - 1 1/2 hours until doubled in size. Roll the dough out into a large rectangle and spread the softened butter over. Then mix together the light brown sugar and cinnamon and sprinkle over the butter. Gently roll the rectangle into a long log and then cut into 10-12 rolls. Place the rolls in a large greaseproof paper lined roasting tin with even spacing between each other. Cover with cling film and place in the fridge overnight.

In the morning preheat the oven to 200 degrees. Remove the roasting tin from the fridge and leave covered to get to room temperature for 1 hour. When you are ready to bake, brush the buns generously with melted butter then bake for 20 until golden and aromatic. Whilst the buns are in the oven, make the glaze by boiling the water, sugar and lemon juice together for 5 mins until the sugar has dissolved and the mixture is starting to thicken. Remove the rolls from the oven and generously drizzle over the glaze. Serve warm and enjoy!

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