Sugar Rush

I apologize if this recipe gives any of you early-onset diabetes or, in a slightly less serious case, a raging sugar high.

I'm really only half sorry though, cause these are worth it.

Cue American cinnamon rolls!  These babies don't really exist here.  Sure, there's Cinnabon (the ooey-gooey, heart attack bit of heaven), but in general, most Brits think of the "cinnamon roll" as being more danish-like.  I don't like those flat danishes.  Where's the doughy fun?  Okay, so I do have a dough obsession, but let's be honest - who doesn't?

Overnight Cinnamon Rolls

The Dough

• 1/2 cup milk of your choice (I used almond milk, actually)
• 1/6 cup unsalted butter
• 2 teaspoons dry active yeast
• 1/4 cup granulated sugar
• 2 3/4 cup all purpose flour
• 1/2 teaspoon salt
• 2 medium eggs

The Filling

• 1/2 cup soft, light brown sugar
• 1 1/2 tablespoons of cinnamon
• 1 1/2 tablespoons of flour
• 3 1/2 tablespoons of butter, room temperature

The Icing

• 3/4 cup powdered sugar
• 1/4 cup granulated sugar
• 1/8 cup butter, melted
• 1 tablespoon milk (add more to make it thinner)
• 1/2 teaspoon vanilla extract
• dash salt

This recipe made about 8 rolls, I think.  I used a 9" round pan.

You can also these babies with a cream cheese icing, if you have that on hand.  Equally delicious.

--

In a small sauce-pan, melt the 1/6 cup butter and 1/2 cup milk over medium heat.  

Remove from heat right as it comes to a boil.  In the mean time, in a medium/large bowl, combine 1.5 cups flour and all of the sugar, salt and yeast.  Combine.  Crack in the two eggs; mix well.  

Pour the now lukewarm milk/butter mixture overtop and mix well.  It will be quite wet at this stage.  Start adding the remaining 1.5 cups of flour into the mixture, half a cup at a time.  When it came to add in the last half cup, I discarded the mixing spoon and dove in with my hands... knead away!  Knead until smooth - about 5 minutes.

Let that dough rest in the bowl for 10 minutes.  In the meantime, make your delightful filling.  Combine the filling ingredients in a small bowl, cutting the tablespoons of butter into small pieces.  

Flour your workspace.  Plop the dough onto the surface and begin to punch it into a large rectangle.  I don't do that rolling pin thing... why roll when you have a great excuse to punch things?  Not even a question.

Spread the filling mixture evenly, leaving about an inch of space around the outside of the doughy rectangle.  

Now comes the fun part.  ROLL BABY ROLL.  Make the first roll a very small one, to pinch in the end, and then gently tug/roll until you have one large log.  (I have just realized that "log" might be the most unappetizing word, ever...)

Be smarter than me and actually use a sharp knife to cut the log into segments (you could get 6 large rolls, or about 8 medium rolls).  I couldn't find one and had to opt for a butter knife, which made a lot of the filling go everywhereeeeeeeee.  But that's okay, I just smooshed all of that brown sugary goodness back onto the top of the rolls.  Like a boss.

Place the rolls into a greased 9" round pan, cut-side-up.  

Cover in cling film and place in the fridge overnight.  Now you have to wait.  Probably the longest night of your life.

Alarm goes off.  

Take the cinnamon rolls out of the fridge.  They should've risen a fair bit.  Remove the plastic wrap and place on the counter for about 30 minutes.  I know, I'm pretty much a villain for making you wait so much.

Preheat your oven to 190C/375F.  Bake 'em for about 20 minutes, or until golden brown.  While they're baking, mix up your diabetes-inducing icing.  Melt your butter, then stir in the rest of the ingredients, leaving the milk for last.  Keep adding milk until you have your desired consistency.

Remove cinnamon rolls and immediately douse in icing.  Mmmmmmmmm melty goodness.  Eat them now.  Don't wait.  Are you insane?!

You don't want the nutrition information on these.  

Trust me.  

Eat it, enjoy... then go workout.  A lot.

No phones were harmed in the making of this delicacy