I’ll be posting about our journey with sleep training in a few days, once I’ve got a bit more experience under my belt. But while we were jumping into our first night of the Ferber method, I knew I would need something to distract myself from the periods of crying. I needed my hands occupied to keep from biting my nails down, or snatching K up from her crib.
So I made cinnamon rolls. Overnight cinnamon rolls, to be exact.
Since yeast-based rolls need to rise a few times, I would have to get up at the crack of dawn to have rolls made for breakfast. And that really isn’t my style. So instead, these can be made the night before, put in the fridge, and then baked 45 minutes before you want to eat them. Fairly simple, delicious, and infinitely better than the slice and bake ones in a can.
Overnight Sticky Cinnamon Rolls
1 1/4 cups warm milk (I used almond milk)
2 1/4 tsp (1 pkg) instant dry yeast
1/4 cup sugar
1/4 melted butter
3 1/2 cups flour
1 tsp salt
1/2 cup unsalted butter
1 cup dark brown sugar
1/2 cup maple syrup
2/3 cup packed brown sugar
2 tbsp cinnamon
3 tbsp melted butter
Stir the yeast into the warm milk, let stand while you measure the other ingredients. Put all dough ingredients into the bowl of a mixer (or just a bowl), and stir until combined. Add the milk, stir until it comes together in a ball. Knead with the dough hook for three minutes, or on a floured surface by hand for five minutes. Place into an oiled bowl, cover in plastic wrap, and let rise for 90 minutes to 2 hours.
For the goo, add butter, brown sugar and maple syrup to a saucepan. Heat on the stove until combined and bubbly. Pour into the bottom of a 9×13 pan, and let cool.
Once the dough has risen, roll it out into a large rectangle. Brush with melted butter, then sprinkle with cinnamon and brown sugar. Roll from the longer side into a log, pulling the dough tight as you go. Slice into twelve rolls, and arrange in the goo-filled 9×13 pan.
If its five in the morning, and you want to eat your cinnamon rolls for breakfast, let them stand (covered in plastic wrap) for another 45 minutes to rise. Then, bake at 350 for about 40 minutes, until golden brown. Invert them on a plate, and serve.
If its eight in the evening, and you want your cinnamon rolls for breakfast, wrap them in plastic and refrigerate over night. Then, in the morning, put the pan into a cold oven, set the oven to 350 degrees, and leave them for 45 minutes. By the time the oven is preheated and the timer has gone, your cinnamon rolls will have risen and baked perfectly. Invert these on a plate, and serve. Lick the pan, once its cooled off enough that you won’t burn your tongue.