Dad’s day has arrived. My dad doesn’t wear ties or need a new wallet. My dad likes to cook, maybe a frying pan would do, on second thought I think we have enough pans to cook in every kitchen on the block. Oh, maybe I could get him some tools. The garage seems to be the perfect place to shop. Think he would notice?
Shopping for Dad isn’t always easy these days, especially when things become last minute. Father’s Day for me is a day out of the year I get to spoil my dad. Give him that extra smile and spend some quality time with him. I know it shouldn’t be the only time and it’s not, but its all the more reason to spoil him and do something special.
Since Father’s Day happens to be in the middle of June and the start of the busy work season for me, I just throw gift-giving out the window. If I have the time and the idea I try to be creative, make something meaningful that can collect dust on his dresser but will always make him smile when he looks at it. I have also found that baking sweet treats can be memorable too. Even better is baking them together or at the very least devouring them together. How could this not make for a perfect Father’s Day gift?
My dad would drop everything in a heartbeat if that meant a chance to try something I have cooked up, especially if it were intended just for his taste buds. This year I’ve got the perfect Sunday late morning sweet treat that goes perfect with Dad’s favorite time of the day, coffee time.
Overnight cinnamon buns. That’s right I said overnight. Make and roll the dough the night before. You and dad can prep these together or keep it a surprise until morning. The best part is it gives you and dad all the more reason to sleep in.
I’m sure the smell of these sweet treats will have dad rising from his late Sunday slumber. I know I would come running.
Sharing the morning with Dad can be a great start to an adventurous or laid back day. These sweet treats can be baked and shared with anyone, not only dads. I hope you, your dad and anyone else special to you enjoys this special Sunday.
Overnight Cinnamon Buns
Yield: 12 buns
Ingredients:
Dough:
4 large egg yolks, room temperature
1 large whole egg, room temperature
¼ cup sugar
6 Tablespoons unsalted butter, melted
¾ cup buttermilk, room temperature
3 tablespoons fresh orange juice
Zest of half an orange
4 cups all-purpose flour, plus extra for dusting
1 package of instant dry yeast
½ tsp freshly grated nutmeg
1 ¼ tsp kosher salt
Vegetable oil or cooking spray
*please be sure to have all room temperature items at room temperature to ensure proper rising and texture of the dough
Filling:
1 cup light brown sugar, packed
1 tablespoon ground cinnamon
pinch of salt
1 ½ tablespoons unsalted melted butter
Icing:
¼ cup cream cheese, softened
3 tablespoons milk
1 ½ cups powdered sugar, sifted
In a small saucepan heat the buttermilk until it reaches 100 degrees, remove from heat.
Stir in the dry yeast and allow to sit for approximately 5 minutes. The yeast should begin to foam.
In the bowl of a stand mixer with the whisk attachment, whisk together the egg yolks, whole egg, sugar and butter. Add the buttermilk and yeast mixture. After all ingredients are combined add in about 2 cups of the flour and the salt. Whisk until moistened and combined.
Remove the whisk attachment and replace with the dough hook. Add 1 ¼ cups more of flour. And knead on low speed for 5 minutes. Check the consistency of the dough, adding more flour if necessary. The dough should feel soft and moist but not sticky. Knead the dough on low for 5 more minutes or until the dough clears the sides of the bowl.
Turn the dough out onto a lightly floured work surface. Knead by hand for about 30 seconds. Lightly oil a large bowl and place dough inside bowl. Turn dough over to oil the opposite side. Cover and allow dough to double in volume. About 2 – 2 ½ hours.
Combine the brown sugar, cinnamon and salt in a medium bowl. Mix until well incorporated., Set aside.
Grease a 12 cup muffin pan. Turn the dough out onto a lightly floured work surface. Gently form into a rectangle with the long side facing you. Roll into a 18 x 12 inch rectangle. Brush the dough with the 1 ½ tablespoons of melted butter leaving a ½ inch border along the top edge. Sprinkle the filling mixture over the dough, leaving a ¾ inch border along the top edge. Gently press the filling into the dough.
Beginning with the long edge nearest you, roll the dough into a cylinder. Firmly pinch the seam to seal and roll the cylinder seam side down. Very gently squeeze the cylinder to create even thickness.
Using a serrated knife, slice the cylinder into 1 ½ inch rolls, yielding 12 rolls. Arrange each roll, cut side down, in the muffin pan. Cover the muffin pan and allow the rolls to rise for about 45 minutes. Cover tightly with plastic wrap and store in a refrigerator over night or up to 16 hours.
Preheat oven to 350 degrees F.
Remove the rolls from the refrigerator, remove plastic wrap and place in preheated oven on middle rack. Bake for approximately 20 minutes or until golden brown.
While the rolls are cooling slightly, place the cream cheese in a stand mixer and mix until creamy. Add the milk and whisk until combined. Sift in the powdered sugar, and whisk until smooth. Spread over rolls and serve immediately.
