Tuesday, August 17, 2010

Countdown to School: Day 14

I'm a night owl at heart. I've been one since I was a little baby (seriously) and nothing has changed over the years.

Even on nights when I've only gotten a little over an hour of sleep (which has happened a lot recently), I have no problem staying up until 1 or 2 o'clock the next morning.

I'm just so much more energetic at night.

Mike's a morning person (figures), but somehow we bred children who are night owls, such as myself.

Grace and Adam have been staying up late, late with me this summer and waking up around 9:00 (with the occasional 10:00) the next morning.

Josh insists on rising much, much earlier than that.

He stays up until midnight every day, though, so I know at heart that he, too, is a night owl.

Anyways, with school starting in 2 weeks, I wanted to get us back to our normal schedule of waking up at 7:00/going to bed at 8:30.

We kick-started it today.

And I knew it wasn't going to go over well. So, I bribed them:

With cinnamon rolls...

... and some early-morning bowling.

The bowling center at one of the casinos by our apartment is super-cheap between midnight and eight in the morning (99 cents!), and bowling cheap is the only way to go.

We aren't good. At all.

We had lots of fun, anyways.

PS-(I tried this new recipe that was passed on to me by my sister-in-law, and we really, really liked it. The only thing that I changed was switching the glaze for cream cheese frosting. SO good!)

Overnight Cinnamon Rolls


1 T active dry yeast
1/2 C warm water (105 degr F/ 40 deg C)
4 1/2 C all-purpose flour (22 1/2 oz 700g)
4 large eggs
1/4 C sugar
1 tsp kosher salt
1/2 C (1 stick) real butter at room temp

1/2 C (1 stick) real butter at room temp
3/4 C packed brown sugar
1 T cinnamon

1 C powdered sugar
2 T butter, melted
2 T milk or cream
1 t vanilla extract

In the bowl of a stand mixer, sprinkle the yeast over the water, allow to bloom for a few minutes, then whisk until smooth. Whisk in 1/2 C of the flour. Cover with plastic wrap and let stand in a warm spot for about 30 minutes.

Add the eggs, sugar, butter, and remaining 4 cups flour to the yeast mixture. Fit the mixer with the dough hook and knead on medium speed until smooth 10-12 minutes. Add a bit more flour to reduce stickiness if needed.

Cover with plastic wrap, set in a warm spot and let rise until doubled, about 2 hours.

While dough is rising, prepare filling. Take 2 T of the stick of butter and set aside. Beat remaining butter, brown sugar, and cinnamon together until combined and slightly fluffy, about 1 minute.

Butter a 9x13 baking dish. Transfer the dough to a floured work surface. Roll out into a rectangle about 15x10 in. Spread filling onto dough and roll up length-wise.

Use string or dental floss to score and cut the dough into rolls. You can make 12 small rolls, 10 medium ones, or 8 large. Place cut side up in baking dish. Melt the reserved 2 T butter and brush on top of rolls. Cover tightly with plastic wrap and place in the fridge overnight.

The next morning remove from refrigerator and let rise until half again as high, about 1 hour. While rising mix glaze ingredients until combined. Preheat the oven to 350. Bake until golden brown, about 30 minutes. Let cool in the pan for 15 minutes. Spread the glaze over warm rolls and serve.

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