Part of the fine arts section was sponsored by Red Star yeast, so in the fair office, they had a basket brimming with packets of Premium Red Star Yeast. I was in the fair office 3 times, so it's possible I took a few each time at the request of the people in the office.
After we went to the fair as a family, I decided to try out the brand new yeast. What better to try it in than a Cinnamon Roll dish. I tried out a recipe that specifically was overnight since it was Saturday and I was making them for Sunday breakfast. Basically, you make a yeast dough, roll it up with the filling, then use scissors to cut the dough and move the "roll" left or right, so it's one roll, but split into sections. Wow, that makes no sense. Look at the pictures... that'll help you. I ended up making a shmear of the filling. In the past I've done the spreading of butter, then sprinkle the brown sugar and cinnamon - that makes a mess, instead I mixed it all up and spread it on the dough - that worked perfectly.
These rolls/pull apart/amazingness was great. This recipe is a make again for sure. Yum!
Overnight Pull-Apart Brioche Cinnamon Roll Bread.
Ingredients
Dough
1/4 cup warm water
3 teaspoons yeast
3 tablespoon granulated sugar
1/2 cup warm eggnog or warm whole milk
1 1/2 teaspoons salt
3 eggs
12 tablespoons butter melted
3 1/2 - 4 cups all-purpose flour
the seeds of half a vanilla bean optional
Ingredients
Dough
1/4 cup warm water
3 teaspoons yeast
3 tablespoon granulated sugar
1/2 cup warm eggnog or warm whole milk
1 1/2 teaspoons salt
3 eggs
12 tablespoons butter melted
3 1/2 - 4 cups all-purpose flour
the seeds of half a vanilla bean optional
Filling
6 tablespoons unsalted butter softened
1/2 cup brown sugar
2 tablespoons ground cinnamon
the seeds of half a vanilla bean optional
pinch of sea salt
6 tablespoons unsalted butter softened
1/2 cup brown sugar
2 tablespoons ground cinnamon
the seeds of half a vanilla bean optional
pinch of sea salt
Frosting
2 ounces cream cheese softened
1 cup powdered sugar
1-2 tablespoons milk or cream to thin
teaspoon the seeds of half a vanilla bean or 1 vanilla extract
Instructions
Combine warm water, yeast and sugar in a large mixer bowl and mix on low speed until incorporated. Allow the mixture to sit about 3 minutes or until poofy.
Add the warm eggnog, salt, eggs and melted butter and mix until combined. Gradually mix in the flour until the dough comes together. Remove the dough from the bowl and place on a lightly floured surface. Kneed into a smooth ball. Grease a large bowl and add the dough to the bowl. Cover the bowl with plastic wrap and let sit 1-2 hours or until the dough has doubled in size.
To make the filling. Add the brown sugar, cinnamon, vanilla beans (if using) and salt to a bowl and mix well.
Lightly dust a surface with flour. Once the dough has doubled in size, punch the dough dough and roll the dough into a rectangle (about 9x24 inches). Spread about 6 tablespoons of the butter (softened almost to a melted stage) evenly over the dough. Spread the brown sugar + cinnamon evenly over the butter and lightly push the brown sugar into the butter. Starting with the long edge closest to you, pull the edge up and over the filling and carefully roll the dough into a log, keeping it fairly tight as you go. When you reach the edge, pinch along the edge to seal.
Place the log seam side down on a baking sheet lined with parchment paper. With a pair of sharp kitchen scissors cut diagonal slices almost to the bottom of the log. Arrange the cut sections so that they lean to alternating sides. Use your hand to gently push the dough together to help compress the log better. Alternately, you can bake the bread in two 9x5x3 bread pans to make two bread loafs. Cut and shape the dough as directed and then use your hands to push the dough together to almost the size of you bread pan. The dough will zigzag slightly. Using the parchment paper, lift the dough up and into the bread pan. Immediately cover the dough and place in the fridge overnight. Do not let the dough sit at room temperature long or it will start to get very big.
The next morning, preheat the oven to 350 degrees F. Remove the dough from the fridge while the oven preheats and brush with 2 tablespoons melted butter. Bake the bread log for 20-25 minutes (the bread in the loaf pan needs about 45-50 minutes) or until lightly browned on top, do not over bake.
While the bread is baking, whisk the softened cream cheese, powdered sugar and vanilla together until smooth. Add milk until your desired consistency is reached.
Serve the bread hot with a drizzle of frosting.
2 ounces cream cheese softened
1 cup powdered sugar
1-2 tablespoons milk or cream to thin
teaspoon the seeds of half a vanilla bean or 1 vanilla extract
Instructions
Combine warm water, yeast and sugar in a large mixer bowl and mix on low speed until incorporated. Allow the mixture to sit about 3 minutes or until poofy.
Add the warm eggnog, salt, eggs and melted butter and mix until combined. Gradually mix in the flour until the dough comes together. Remove the dough from the bowl and place on a lightly floured surface. Kneed into a smooth ball. Grease a large bowl and add the dough to the bowl. Cover the bowl with plastic wrap and let sit 1-2 hours or until the dough has doubled in size.
To make the filling. Add the brown sugar, cinnamon, vanilla beans (if using) and salt to a bowl and mix well.
Lightly dust a surface with flour. Once the dough has doubled in size, punch the dough dough and roll the dough into a rectangle (about 9x24 inches). Spread about 6 tablespoons of the butter (softened almost to a melted stage) evenly over the dough. Spread the brown sugar + cinnamon evenly over the butter and lightly push the brown sugar into the butter. Starting with the long edge closest to you, pull the edge up and over the filling and carefully roll the dough into a log, keeping it fairly tight as you go. When you reach the edge, pinch along the edge to seal.
Place the log seam side down on a baking sheet lined with parchment paper. With a pair of sharp kitchen scissors cut diagonal slices almost to the bottom of the log. Arrange the cut sections so that they lean to alternating sides. Use your hand to gently push the dough together to help compress the log better. Alternately, you can bake the bread in two 9x5x3 bread pans to make two bread loafs. Cut and shape the dough as directed and then use your hands to push the dough together to almost the size of you bread pan. The dough will zigzag slightly. Using the parchment paper, lift the dough up and into the bread pan. Immediately cover the dough and place in the fridge overnight. Do not let the dough sit at room temperature long or it will start to get very big.
The next morning, preheat the oven to 350 degrees F. Remove the dough from the fridge while the oven preheats and brush with 2 tablespoons melted butter. Bake the bread log for 20-25 minutes (the bread in the loaf pan needs about 45-50 minutes) or until lightly browned on top, do not over bake.
While the bread is baking, whisk the softened cream cheese, powdered sugar and vanilla together until smooth. Add milk until your desired consistency is reached.
Serve the bread hot with a drizzle of frosting.
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