Overnight Cinnamon Buns with Cream Cheese Frosting
- 1 cup (250ml) whole milk, lukewarm
- ¼ cup (50g) sugar, divided
- 1 ½ tsp active dried yeast
- 1 stick (113g) unsalted butter
- 500g (17.6oz) bread flour
- 1 tsp salt
- ½ tsp vanilla bean paste
- 2 large eggs, at room temperature
- 1 stick unsalted butter
- 1 ¼ cups (250g) brown sugar
- ½ tsp salt
- 2 ½ Tbsp Cinnamon
- 1 cup toasted pecans, roughly chopped
- 1 egg whisked with 1 Tbsp water
Cream Cheese Frosting
- 2 cups (250g) powdered sugar, sifted
- 1 8oz (200g) package cream cheese, at room temperature
- 1 tsp vanilla bean paste
- Place the warm milk, 2 Tbsp sugar, and yeast in a small bowl and whisk briefly to combine. Leave to stand for 5-10 minutes or until foamy. Meanwhile, melt the butter either in increments in the microwave, or in a small pot. Set aside to cool.
- Place the flour, remaining 2 Tbsp sugar, salt, and vanilla bean paste in a large bowl or in the bowl of a stand mixer fitted with the dough hook attachment. Mix briefly to combine. Add the milk and yeast mixture, melted cooled butter, and the eggs. Mix 8-10 minutes on low speed, until it becomes smooth and glossy, and begins to pull away from the sides of the bowl. If you are doing this by hand, mix vigorously with a wooden spoon for 10-12 minutes, or until the mixture becomes smooth and glossy and begins to pull away from the sides of the bowl. The mixture will be very wet, but do not worry!
- Cover the bowl tightly with plastic wrap, and place in the fridge to prove overnight.
FILLING AND ASSEMBLY
- The next day, preheat the oven to 350˚f / 180˚c. Line a 9" or 10" springform pan with parchment paper. Melt the butter, and set aside to cool slightly. Combine the brown sugar, salt, and cinnamon in a bowl.
- Turn the dough out onto a lightly floured surface, and roll into a rectangle 16" x 24" (40cm x 60cm), flipping once or twice and lightly dusting with more flour as needed. Place with the long side facing you.
- Brush the surface of the dough all over with the melted butter, then evenly sprinkle the brown sugar cinnamon mixture over the dough, patting down with your hands to make sure that it sticks. Sprinkle the pecans over the sugar mixture, then drizzle the remaining butter over evenly.
- Starting with the long side of the dough, roll up into a tight spiral log. Using a serrated knife, cut into 8 evenly sized pieces, and arrange in the prepared tin.
- Cover the buns lightly with plastic wrap and allow them to sit in a warm place while the oven finishes preheating - about 15 minutes, or until slightly puffy.
- Brush the surface of the buns all over with egg wash. Bake for 35-40 minutes, or until golden brown, and the middle bun is holding up on its own. While the buns are baking, make the frosting.
- Remove from the oven and stand for 10 minutes before frosting with the cream cheese frosting.
CREAM CHEESE FROSTING
- Place the powdered sugar and cream cheese into the bowl of a stand mixer fitted with the paddle attachment, or into a large bowl. Beat on high for 1-2 minutes, or until light and fluffy. Add vanilla and beat well until combined. Spread generously over the warm rolls.
- Serve immediately. Leftovers are best served warmed slightly in the microwave before eating.
Brioche dough adapted slightly from The Brick Kitchen