Gluten Free Overnight Cinnamon Rolls

1. Gently heat milk, butter, sugar, and vanilla on the stove until the butter is melted and milk is very warm – do not boil the milk!
2. Mix to combine the sugar and remove from the heat.  Allow cooling for about 15 mins or until a kitchen thermometer reads 120-110.
3. Sprinkle yeast on top and place a kitchen towel on top.  Leave it for about 5 mins to proof.
4. Meanwhile, Mix 3 cups of Muffin and More Mix , baking soda, and salt.
5. Remove the towel from your yeast mixture.  Yeast should have dissolved, smell “yeasty”, and be slightly foamy- if this does not happen,  start over with fresh yeast.  If your yeast is fresh this shouldn’t be an issue.
6. Gently add yeast mixture to flour mixture.  Mix in eggs and set aside.
7. Using the pot from your yeast mixture add the remaining ¼  cup  Muffin and More Mix   and ¼ cup of water and mix very well to remove all lumps.  Whisking constantly warm the mixture until it thickens slightly this won’t take long so keep an eye on it.  Once your mixture has thickened allow to cool to lukewarm and add it to the rest of your mixture. It will be somewhere in between and dough and a batter.
8. Place some plastic wrap on top of a silicone baking mat (or cutting board if you don’t have one) generously dust with Muffin and More  , turn the dough out and dust top of the dough as well. Gently knead a few times.  The dough is very sticky but the added flour at this point should make it just workable. Gently press dough out to a large rectangle about ¼ inch thick.
9. Spread ½ cup very soft butter over entire rectangle and sprinkle with cinnamon and sugar evenly.
10. Using the plastic wrap very gently roll your dough into a log.
11. Cut into about 2 inch sections.  Place sections in round pie pan with about ½ inch in-between each roll (makes about 2 pans with 5-6 rolls per pan).  Drizzle 2 TBS melted butter on the bottom of each pan.
12. Wrap TIGHTLY in plastic wrap and place in the fridge for 10-12 hrs.
13. When ready to bake take the rolls out of the fridge for about 10 mins to allow to warm up slightly.  Pour 1/4 cup milk and 2 TBS sugar on the bottom of the pan and swirl to distribute evenly. Then place in a COLD oven (middle rack).  Turn your oven on to 325 and allow the rolls to warm up with the oven. Bake for 25-30 mins or until just barely golden brown on the top/edges.
14. Remove from the oven and allow to cool before topping with your favorite cream cheese frosting!

Notes:

If your milk mixture is too hot when you add the yeast you will kill your yeast.

The technique of mixing some water and flour and cooking it before adding to yeast bread is called tangzhong.  It allows the flour to absorb more water and is very sciency but it works great!

Fully cover either a silicon baking mat or the cutting board with plastic wrap in step 9. This not only will keep the dough form sticking but it will also help you roll the dough.  This is a critical step in this recipe!

This is a very soft and delicate dough so handle it very gently in step 12. Also in step 12.  Do not leave too much space in-between the rolls. They need to lean on each other in cooking to keep a round shape.

Do not leave any gaps when wrapping the pie pans in step 13 .  If air gets to your rolls they will dry out in the fridge.

Instead of putting the rolls in a cold oven and allowing the oven to warm up with you rolls you can allow the rolls to sit out for about 45 mins and then place in a preheated oven.  Same result, just takes longer.

My frosting recipe calls for ½ cup room temp butter 1 square 8 oz packet full fat cream cheese, about 2 ½ – 3 cups powdered sugar, pinch of salt, splash of vanilla.  Mix until desired stiffness is achieved.