No Knead Cinnamon Rolls

No Knead Cinnamon Rolls (from A Little Bit Crunchy A Little Bit Rock and Roll)

No-Knead Brioche Dough:

(I use half this dough to make one batch of rolls)

1 1/2 c. lukewarm water

1 - 1 1/2 T. yeast

1 1/2 T. kosher salt

8 large eggs, beaten lightly

1/2 c. honey (I prefer dark, raw honey)

3 sticks unsalted butter, melted

7 1/2 c. flour


Mix water, yeast and honey together.  Mix in butter, eggs and salt.  Add the flour and keep stirring until it is all incorporated.


Place in a large container with a loose fitting lid.


Store in the refrigerator for up to 4 days.


When ready to use, rip off a cantaloupe size chunk and place on a floured counter top.  Let it warm up a bit while you prepare the filling.


Filling:


3/4 c. packed dark brown sugar

1/4 c. granulated sugar

2 tsp. cinnamon

1/8 tsp. cloves (optional)

1/8 tsp. salt

1 T. unsalted, melted butter (yes, only 1 tablespoon)


Mix all of the above with a fork until it resembles wet sand.


Set the filling aside as you roll out the dough.


Top with filling and roll


Use dental floss to cut the rolls.


With five in my family I cut 10 rolls and placed them in a buttered 13 X 9 inch glass baking dish.


At this point you can cover it with plastic wrap and chill until the morning you're ready to bake.


Keep it covered and allow to warm up and rise a bit.  (30 minutes to an hour)

Don't let them rise too much because they will continue to rise as they bake.


Set your oven to 350 degrees F.


Glaze:

1 c. powdered sugar

2 T. buttermilk (or milk)

2 T. soft butter (or cream cheese)

1 tsp. vanilla


Add enough milk until you reached the desired consistency.  (I like it thick.)


Bake for about 30- 35 minutes.  Cool for 5-10 minutes. Frost. 


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