Overnight Cinnamon Buns with Cream Cheese Frosting


 
Overnight Cinnamon Buns with Cream Cheese Frosting - Pillowy brioche that is prepared the night before, then rolled out the next morning, stuffed with cinnamon sugar and toasted peanuts, then smothered in cream cheese frosting while still warm. The perfect treat to please a crowd. #cinnamonrolls #overnight #brioche
Overnight Cinnamon Buns with Cream Cheese Frosting - Pillowy brioche that is prepared the night before, then rolled out the next morning, stuffed with cinnamon sugar and toasted peanuts, then smothered in cream cheese frosting while still warm. The perfect treat to please a crowd. #cinnamonrolls #overnight #brioche
Overnight Cinnamon Buns with Cream Cheese Frosting - Pillowy brioche that is prepared the night before, then rolled out the next morning, stuffed with cinnamon sugar and toasted peanuts, then smothered in cream cheese frosting while still warm. The perfect treat to please a crowd. #cinnamonrolls #overnight #brioche
Overnight Cinnamon Buns with Cream Cheese Frosting - Pillowy brioche that is prepared the night before, then rolled out the next morning, stuffed with cinnamon sugar and toasted peanuts, then smothered in cream cheese frosting while still warm. The perfect treat to please a crowd. #cinnamonrolls #overnight #brioche
Overnight Cinnamon Buns with Cream Cheese Frosting - Pillowy brioche that is prepared the night before, then rolled out the next morning, stuffed with cinnamon sugar and toasted peanuts, then smothered in cream cheese frosting while still warm. The perfect treat to please a crowd. #cinnamonrolls #overnight #brioche
Overnight Cinnamon Buns with Cream Cheese Frosting - Pillowy brioche that is prepared the night before, then rolled out the next morning, stuffed with cinnamon sugar and toasted peanuts, then smothered in cream cheese frosting while still warm. The perfect treat to please a crowd. #cinnamonrolls #overnight #brioche
Overnight Cinnamon Buns with Cream Cheese Frosting - Pillowy brioche that is prepared the night before, then rolled out the next morning, stuffed with cinnamon sugar and toasted peanuts, then smothered in cream cheese frosting while still warm. The perfect treat to please a crowd. #cinnamonrolls #overnight #brioche
Overnight Cinnamon Buns with Cream Cheese Frosting - Pillowy brioche that is prepared the night before, then rolled out the next morning, stuffed with cinnamon sugar and toasted peanuts, then smothered in cream cheese frosting while still warm. The perfect treat to please a crowd. #cinnamonrolls #overnight #brioche
Overnight Cinnamon Buns with Cream Cheese Frosting - Pillowy brioche that is prepared the night before, then rolled out the next morning, stuffed with cinnamon sugar and toasted peanuts, then smothered in cream cheese frosting while still warm. The perfect treat to please a crowd. #cinnamonrolls #overnight #brioche

Breakfast time is the part of my birthday that I look forward to the most. I almost always end up awake before everyone else (which is predictable when you wake up at 6am every morning anyway), and I like to take a little second with just me before everyone else gets up.

This year I popped out for a quick walk on the beach, then woke Rich up and made him come for a walk into Montauk Town to buy a rolling pin, because cinnamon rolls were the first order of the day. An hour later the house was filled with the amazing smell of freshly baked cinnamon rolls, which I loaded up with cream cheese frosting as soon as they came out of the oven. We ate them straight out of the tray, as soon as they were cool enough to touch. It was an awesome start to what would be an epic birthday. 

The best part about these rolls were that the dough was made the night before and left to rise in the fridge overnight, meaning that the working time in the morning was kept to a minimum. The house we were staying at didn't have a mixer, so I mixed these by hand - it took a little longer, but still worked just as well! Once they had gone to bed with the rest of us, the next morning I rolled them out, then I filled them with a simple mix, melted butter, cinnamon sugar, and a solid dose of pecans. They then have a quick rest in the pan while the oven is preheating, before being baked until they are golden brown. Total time from waking up to cinnamon rolls in your belly is only about an hour and a half. More than ideal. The dough is light and fluffy, the filling sweet and flavoursome, with a little crunch from the pecans, and the cream cheese frosting can't be skipped. 

A few wee notes:

  • I used an overnight brioche recipe here, but if you really can't wait and you need cinnamon buns immediately, you can use this dough recipe here (which does make more, so increase your pan size a little)
  • A stand mixer comes in handy, but you absolutely don't need one, plus you get a solid arm workout to boot
  • Leave out the pecans if that isn't your jam.
  • The frosting makes enough for a generous layer, and it is quite sweet, so feel free to cut back a little on it if you don't want it as intense (it's good though, you should keep it all on there)
 

 

Overnight Cinnamon Buns with Cream Cheese Frosting

- Makes about 8 -

Brioche dough adapted slightly from The Brick Kitchen

Brioche Dough
1 cup (250ml) whole milk, lukewarm
1/4 cup (50g) sugar, divided
1 1/2 tsp active dried yeast
1 stick (113g) unsalted butter
500g (17.6oz) bread flour
1 tsp salt
1/2 tsp vanilla bean paste
2 large eggs, at room temperature

Filling
1 stick unsalted butter
1 1/4 cups (250g) brown sugar
1/2 tsp salt
2 1/2 Tbsp Cinnamon
1 cup toasted pecans, roughly chopped

Egg wash - 1 egg whisked with 1 Tbsp water

Cream Cheese Frosting
2 cups (250g) powdered sugar, sifted
1 8oz (200g) package cream cheese, at room temperature
1 tsp vanilla bean paste

 

- PROCESS -

BRIOCHE DOUGH

Place the warm milk, 2 Tbsp sugar, and yeast in a small bowl and whisk briefly to combine. Leave to stand for 5-10 minutes or until foamy. Meanwhile, melt the butter either in increments in the microwave, or in a small pot. Set aside to cool.

Place the flour, remaining 2 Tbsp sugar, salt, and vanilla bean paste in a large bowl or in the bowl of a stand mixer fitted with the whisk attachment. Mix briefly to combine. Add the milk and yeast mixture, melted cooled butter, and the eggs. Mix 8-10 minutes on low speed, until it becomes smooth and glossy, and begins to pull away from the sides of the bowl. If you are doing this by hand, mix vigorously with a wooden spoon for 10-12 minutes, or until the mixture becomes smooth and glossy and begins to pull away from the sides of the bowl. The mixture will be very wet, but do not worry!

Cover the bowl tightly with plastic wrap, and place in the fridge to prove overnight.

FILLING AND ASSEMBLY

The next day, preheat the oven to 350˚f / 180˚c. Line a 9" or 10" springform pan with parchment paper. Melt the butter, and set aside to cool slightly. Combine the brown sugar, salt, and cinnamon in a bowl.

Turn the dough out onto a lightly floured surface, and roll into a rectangle 16" x 24" (40cm x 60cm), flipping once or twice and lightly dusting with more flour as needed. Place with the long side facing you. 

Brush the surface of the dough all over with the melted butter, then evenly sprinkle the brown sugar cinnamon mixture over the dough, patting down with your hands to make sure that it sticks. Sprinkle the pecans over the sugar mixture, then drizzle the remaining butter over evenly. 

Starting with the long side of the dough, roll up into a tight spiral log. Using a serrated knife, cut into 8 evenly sized pieces, and arrange in the prepared tin. 

Cover the buns lightly with plastic wrap and allow them to sit in a warm place while the oven finishes preheating - about 15 minutes, or until slightly puffy. 

Brush the surface of the buns all over with egg wash. Bake for 35-40 minutes, or until golden brown, and the middle bun is holding up on its own. While the buns are baking, make the frosting.

Remove from the oven and stand for 10 minutes before frosting with the cream cheese frosting.

CREAM CHEESE FROSTING

Place the powdered sugar and cream cheese into the bowl of a stand mixer fitted with the paddle attachment, or into a large bowl. Beat on high for 1-2 minutes, or until light and fluffy. Add vanilla and beat well until combined. Spread generously over the warm rolls.

Serve immediately. Leftovers are best served warmed slightly in the microwave before eating.

 

Overnight Cinnamon Buns with Cream Cheese Frosting - Pillowy brioche that is prepared the night before, then rolled out the next morning, stuffed with cinnamon sugar and toasted peanuts, then smothered in cream cheese frosting while still warm. The perfect treat to please a crowd. #cinnamonrolls #overnight #brioche

Carrot cake with cream cheese icing


 
Carrot Cake with cream cheese icing that is super easy to pipe. The cake is moist and flavourful, and the icing has the perfect amount of sweetness and cream cheese punch.
Carrot Cake with cream cheese icing that is super easy to pipe. The cake is moist and flavourful, and the icing has the perfect amount of sweetness and cream cheese punch.
Carrot Cake with cream cheese icing that is super easy to pipe. The cake is moist and flavourful, and the icing has the perfect amount of sweetness and cream cheese punch.
Carrot Cake with cream cheese icing that is super easy to pipe. The cake is moist and flavourful, and the icing has the perfect amount of sweetness and cream cheese punch.
Carrot Cake with cream cheese icing that is super easy to pipe. The cake is moist and flavourful, and the icing has the perfect amount of sweetness and cream cheese punch.
Carrot Cake with cream cheese icing that is super easy to pipe. The cake is moist and flavourful, and the icing has the perfect amount of sweetness and cream cheese punch.
Carrot Cake with cream cheese icing that is super easy to pipe. The cake is moist and flavourful, and the icing has the perfect amount of sweetness and cream cheese punch.
Carrot Cake with cream cheese icing that is super easy to pipe. The cake is moist and flavourful, and the icing has the perfect amount of sweetness and cream cheese punch.
Carrot Cake with cream cheese icing that is super easy to pipe. The cake is moist and flavourful, and the icing has the perfect amount of sweetness and cream cheese punch.
Carrot Cake with cream cheese icing that is super easy to pipe. The cake is moist and flavourful, and the icing has the perfect amount of sweetness and cream cheese punch.
Carrot Cake with cream cheese icing that is super easy to pipe. The cake is moist and flavourful, and the icing has the perfect amount of sweetness and cream cheese punch.
Carrot Cake with cream cheese icing that is super easy to pipe. The cake is moist and flavourful, and the icing has the perfect amount of sweetness and cream cheese punch.
Carrot Cake with cream cheese icing that is super easy to pipe. The cake is moist and flavourful, and the icing has the perfect amount of sweetness and cream cheese punch.

Easter weekend!! We don't really have a huge amount planned - work as usual! We are meant to be getting some foster kittens tomorrow (!!), but they have cancelled on us so many times that I'm not letting myself get excited until they are actually here. Aside from that we might make a few photography surfaces - we are having a surface making weekend soonish with some friends, so Rich and I just want to have a sneaky wee practice first to make sure there aren't any big hurdles that we haven't thought about before we get to the real deal!

I did however make a carrot cake yesterday, which to me is the perfect easter cake! (I'm not sure why though, maybe because rabbits eat carrots? Who knows). I just went with my standard carrot cake recipe, baked into 3 six inch tins. The thing that I really like about this recipe is that it bakes very flat, so there is minimal leveling to be done once it comes to stacking time!

I also had a play around with some cream cheese icing recipes. In the past my cream cheese icing has been super floppy and soft (yummmmmm  hahah), which makes it hopeless when it comes to piping and transportation. However if you add too much butter or sugar, it loses that punchy cream cheese flavour and you end up with something that tastes more like American Buttercream. So I made three different batches, each with different ratios of cream cheese : butter : icing sugar, and I think I managed to come up with a happy medium! This recipe still has a cream cheese taste, isn't too sweet or grainy, and sets up nicely in the fridge. It also pipes well, which to me is a huge win. 

I was originally going to decorate this with a few blobs here and there, but once I got started I realised that it was far too fun piping the blobs, and I had icing to use up, so I went for it! Mini eggs somehow made their way on there too at some point. This method of decoration is super easy and crazy effective - I just filled four piping bags with different coloured buttercream. Each was fitted with a different size french piping tip, and from there I just piped blobs all over the cake, adding in mini eggs here and there! I used an ateco 866 tip, and three wilton tips - the 32, 4b, and 21, but you could really use any size here, these were just the ones that I pulled out of my decorating box first! You can't go wrong with this decorating method - it's a great way to use up excess buttercream, you don't have to worry too much about a super smooth under coat, and it would be a fun project to make with kids! Plus. Carrot cake and cream cheese. Can't go wrong really. 

A few wee things: 

  • I made this in 3 6-inch cake tins. I totally understand that not everyone will have these, so you could also make it in two 8-inch tins, or just do it all in one 10-inch tin and slice it in half before filling! Just ensure that you adjust the cooking time accordingly if you make it in a larger tin - approx 45 minutes for 8-inch tins, and 50-60 minutes for a 10-inch. Check it with a skewer in the centre of the cake - you want it to come out clean.
  • The blobs use up a fair amount of buttercream. If you were just wanting to do a standard carrot cake with cream cheese icing and not have the blobs, I have included two quantities of ingredients down below. It would also look nice with just a super rustic coat of icing, and topped with some easter eggs. 
  • I found that the trick to a nice firm cream cheese icing which was best for piping was to use cold cream cheese, and butter that is only just at room temperature, to make sure that it stays nice and firm. I also popped it in the fridge while I was waiting for the crumb coat of the cake to chill down, and just gave it a good stir before using it again. If at any time you find it is getting too soft, just return it to the fridge for 10-15 minutes. The icing in the piping bags was at room temp for well over two hours, along with being handled, and still held its shape well though, so you should be fine!
 

 

Carrot cake with cream cheese icing
- Makes one six inch, three layered cake -

Carrot Cake recipe from Annabel Langbein

Carrot Cake
2 cups (500g) raw sugar
1 cup (250ml) neutral oil such as canola
4 eggs, at room temperature
1 cup (140g) wholemeal flour
1 cup (140g) all-purpose flour
1/4 tsp salt
2 tsp baking soda
1 tsp cinnamon
1 tsp mixed spice
1 tsp ground ginger
3 cups (360g, approx 3 medium carrots) grated carrot

Cream cheese Icing

Quantities needed for decorating without "blobs"
225g (2 sticks) unsalted butter, at room temperature for 30 minutes
450g (16oz) full-fat cream cheese, cold
900g (7 1/4 cups, 2 lbs) Icing sugar
Juice of one Lemon

Quantities needed if decorating with "blobs"
340g (3 sticks) unsalted butter, at room temperature for 30 minutes
675g (24oz) full-fat cream cheese, cold
1.35kg (10 3/4 cups, 3 lbs) icing sugar
Juice of 1 1/2 lemons

To decorate
Mini eggs or other easter eggs (optional)

 

 

- PROCESS -

CARROT CAKE

Preheat the oven to 350˚f / 180˚c. Grease and flour 3 6-inch cake tins. 

In the bowl of a stand mixer or with an electric beater, mix together the sugar, eggs and oil until well combined. Sift in the flour, baking soda, salt, and spices, and mix on low for 1-2 minutes until combined. Add carrot, and mix well.

Divide the mixture between the three tins. Bake for 35-40 minutes, until the centre of the cake bounces back when lightly pressed, and a skewer comes out clean. Cool in the cake tins for 15 minutes, then turn onto a wire rack and allow to cool completely. If you are making ahead, wrap well in plastic wrap and store in the refrigerator until ready to use.

CREAM CHEESE ICING

In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl, cream together the butter and cream cheese on high until pale and fluffy, 3-4 minutes. Add icing sugar, and mix on low to combine. Turn the mixer to high and beat for another 3-4 minutes, or until light and fluffy. Add lemon juice and beat until well combined. Store in the fridge until ready to use, and either beat again with a mixer, or mix well with a spatula before using.

ASSEMBLY

Level cakes if necessary. Place the first layer of cake on a rotating cake turntable or cake stand. Spread with a layer of cream cheese icing, and smooth down with an offset spatula. Repeat with the next two layers. Spread icing evenly over the top and sides of the cake using an offset spatula, smoothing the top first, then the sides with a bench or icing scraper. Level off the top using the edge of the scraper, or an offset spatula. Ensure that the cake is evenly coated with a smooth layer of icing. Place in the fridge to chill for 30 minutes. 

Divide the remaining buttercream between four bowls. Using a small amount of gel food colouring, tint the buttercream your desired colours, leaving one white. Place into four piping bags, fitted with different sized french piping tips. 

Pipe 'blobs' of buttercream over the surface of the cake - start with a few big blobs of one colour, and then go in with each colour to fill in the gaps. Continue until the sides and top of the cake are covered. Add easter eggs where you see fit. 

Rest in the fridge for at least 30 minutes before slicing and serving.

Carrot Cake with cream cheese icing that is super easy to pipe. The cake is moist and flavourful, and the icing has the perfect amount of sweetness and cream cheese punch.