The Best Overnight Brioche Cinnamon Buns

These no-knead brioche cinnamon buns can be made the day before serving, stuck in the fridge, and baked the following morning. It’s a simple process, but the result is outstanding: a light but rich cinnamon bun blanketed with the most delicious cream cheese frosting. Kids and adults alike go wild!

There is nothing like waking up on a holiday morning to the smell and sight of freshly baked cinnamon rolls. Slathered with cream cheese frosting, these cinnamon-swirled brioche beauties are the treat of all breakfast treats.

The beauty of this recipe is that the pan of rolls can be assembled fully, tucked in the fridge overnight, and pulled out the following morning while the oven is preheating. While the buns bake, whip up the cream cheese frosting, pour yourself a cup of coffee, and enjoy your effortless morning as warm, sweet smells begin swirling through your kitchen.

PS: No-Knead Brioche Bread

Brioche Cinnamon Rolls, Step by Step

Gather your ingredients: flour, salt, sugar, instant yeast, water, milk, melted butter, eggs.

Stir together dry ingredients. Stir together wet ingredients. Mix to form a sticky dough ball.

Let rise in a warm spot for about 2 hours or until doubled.

Turn dough out onto a floured surface and divide into two portions. Shape each into a ball.

Roll each round into a large rectangle.

Spread with a brown sugar-butter mixture.

Roll into a coil.

Cut coil into 9 pieces.

Transfer to 9-inch square baking dish. At this point, you can let it rise for about 30-40 minutes, then bake. Or you can transfer the pan to the fridge and bake the following morning.

Bake buns for 25 minutes.

Remove from the oven and frost with cream cheese icing.

Description

These no-knead brioche cinnamon buns can be made the day before serving, stuck in the fridge, and baked the following morning. It’s a simple process, but the result is outstanding: a light but rich cinnamon bun blanketed with the most delicious cream cheese frosting. Kids and adults alike go wild!

This dough recipe is the light brioche recipe from Bread Toast Crumbs.

Notes:

The assembled pans of buns can rise in the fridge overnight and baked directly from the fridge (no additional rising on the counter top) in the morning.

The assembled pans can also be frozen. Thaw at room temperature about 6 hours before you plan to bake. Then bake as directed in recipe.

*For lukewarm water: Mix 1.5 cups cold water with .5 cups boiling water. Or, simply, use 2 cups warmish tap water.

for the dough for 18 rolls:

• 6 cups ( 768 g ) bread or all-purpose flour
• 1 tablespoon kosher salt
• 1/3 cup ( 77 g ) sugar
• 2.5 teaspoons instant yeast
• 2 eggs
• 2 cups ( 454 g ) lukewarm water* (see notes above)
• 1/2 cup ( 125 g ) milk, 2% or whole
• 6 tablespoons melted butter

for the dough for 9 rolls:

• 3 cups ( 384 g ) bread or all-purpose flour
• 1.5 teaspoons kosher salt
• 3 tablespoons sugar
• 1.5 teaspoons instant yeast
• 1 egg
• 1 cup ( 227 g ) lukewarm water
• 1/4 cup ( 62 g ) milk
• 3 tablespoons melted butter

for the filling (halve these quantities if making 9 rolls):

• 1.5 cups packed brown sugar
• 1/4 cup cinnamon
• pinch salt
• 12 tablespoons melted butter

for the glaze (halve these quantities if making 9 rolls):

• 8 oz cream cheese, softened
• 2 cups confectioners’ sugar
• 1 teaspoon vanilla extract
• pinch salt
• milk or cream to thin

1. In a large bowl, whisk together the flour, salt, sugar and yeast.
2. In a separate large bowl, beat the eggs. Add the water, milk and melted butter. Whisk to combine. Pour the liquid ingredients into the dry and mix with a rubber spatula until combined; the mixture will be wet and sticky. Cover the bowl with a bowl cover or tea towel and let rise until doubled, 2 hours.
3. Flour a work surface generously and have more flour nearby — use as much flour as you need to prevent sticking to your hands and work surface. I can’t emphasize this enough: this is a sticky dough, and if you don’t use enough flour, it will stick. (Watch the video if you’re looking for visual guidance.)
4. Turn dough out onto work surface. Divide into two equal portions. At this point, you could transfer one half to a buttered loaf pan and simply bake a brioche loaf. Or, you can make two pans of cinnamon buns.
5. Form each half into a rough ball, using flour as needed for the board and your hands. Let rest while you make the filling.
6. Make the filling: Place the brown sugar, cinnamon and salt in a medium bowl. Pour the melted butter over top. Mix with a fork or spoon to combine. Set aside.
7. Butter or grease with nonstick spray a 9×9- or 8×8-inch baking pan.
8. Working with one round at a time, pat or roll out dough into a rectangle about 15×11 inches — it doesn’t have to be exact, but don’t go larger than that. Spread the filling over top, using your hands to spread if necessary. Starting at the short end, roll the rectangle into a tight coil. Cut into 9 equal pieces. Transfer to prepared pan. Repeat with remaining dough and filling. Cover each pan with plastic wrap or a bowl cover or tea towel and transfer to the fridge.
9. The following morning, heat the oven to 375ºF.
10. Transfer pans to the oven and bake for 25 to 30 minutes or until golden. Meanwhile, beat the cream cheese with the sugar, vanilla, and salt until light. Thin with milk if desired.
11. Remove pan from the oven. Let buns cool briefly. Spread frosting over top or turn buns out onto a serving platter, and spread the frosting over top. Serve warm with more frosting on the side.

• Prep Time: 12 hours
• Cook Time: 20 minutes
• Category: Breakfast
• Method: bake
• Cuisine: American

These no-knead brioche cinnamon buns can be made the day before serving, stuck in the fridge, and baked the following morning. It’s a simple process, but the result is outstanding: a light but rich cinnamon bun blanketed with the most delicious cream cheese frosting. Kids and adults alike go wild!

There is nothing like waking up on a holiday morning to the smell and sight of freshly baked cinnamon rolls. Slathered with cream cheese frosting, these cinnamon-swirled brioche beauties are the treat of all breakfast treats.

The beauty of this recipe is that the pan of rolls can be assembled fully, tucked in the fridge overnight, and pulled out the following morning while the oven is preheating. While the buns bake, whip up the cream cheese frosting, pour yourself a cup of coffee, and enjoy your effortless morning as warm, sweet smells begin swirling through your kitchen.

PS: No-Knead Brioche Bread

Brioche Cinnamon Rolls, Step by Step

Gather your ingredients: flour, salt, sugar, instant yeast, water, milk, melted butter, eggs.

Stir together dry ingredients. Stir together wet ingredients. Mix to form a sticky dough ball.

Let rise in a warm spot for about 2 hours or until doubled.

Turn dough out onto a floured surface and divide into two portions. Shape each into a ball.

Roll each round into a large rectangle.

Spread with a brown sugar-butter mixture.

Roll into a coil.

Cut coil into 9 pieces.

Transfer to 9-inch square baking dish. At this point, you can let it rise for about 30-40 minutes, then bake. Or you can transfer the pan to the fridge and bake the following morning.

Bake buns for 25 minutes.

Remove from the oven and frost with cream cheese icing.

Description

These no-knead brioche cinnamon buns can be made the day before serving, stuck in the fridge, and baked the following morning. It’s a simple process, but the result is outstanding: a light but rich cinnamon bun blanketed with the most delicious cream cheese frosting. Kids and adults alike go wild!

This dough recipe is the light brioche recipe from Bread Toast Crumbs.

Notes:

The assembled pans of buns can rise in the fridge overnight and baked directly from the fridge (no additional rising on the counter top) in the morning.

The assembled pans can also be frozen. Thaw at room temperature about 6 hours before you plan to bake. Then bake as directed in recipe.

*For lukewarm water: Mix 1.5 cups cold water with .5 cups boiling water. Or, simply, use 2 cups warmish tap water.

for the dough for 18 rolls:

• 6 cups ( 768 g ) bread or all-purpose flour
• 1 tablespoon kosher salt
• 1/3 cup ( 77 g ) sugar
• 2.5 teaspoons instant yeast
• 2 eggs
• 2 cups ( 454 g ) lukewarm water* (see notes above)
• 1/2 cup ( 125 g ) milk, 2% or whole
• 6 tablespoons melted butter

for the dough for 9 rolls:

• 3 cups ( 384 g ) bread or all-purpose flour
• 1.5 teaspoons kosher salt
• 3 tablespoons sugar
• 1.5 teaspoons instant yeast
• 1 egg
• 1 cup ( 227 g ) lukewarm water
• 1/4 cup ( 62 g ) milk
• 3 tablespoons melted butter

for the filling (halve these quantities if making 9 rolls):

• 1.5 cups packed brown sugar
• 1/4 cup cinnamon
• pinch salt
• 12 tablespoons melted butter

for the glaze (halve these quantities if making 9 rolls):

• 8 oz cream cheese, softened
• 2 cups confectioners’ sugar
• 1 teaspoon vanilla extract
• pinch salt
• milk or cream to thin

1. In a large bowl, whisk together the flour, salt, sugar and yeast.
2. In a separate large bowl, beat the eggs. Add the water, milk and melted butter. Whisk to combine. Pour the liquid ingredients into the dry and mix with a rubber spatula until combined; the mixture will be wet and sticky. Cover the bowl with a bowl cover or tea towel and let rise until doubled, 2 hours.
3. Flour a work surface generously and have more flour nearby — use as much flour as you need to prevent sticking to your hands and work surface. I can’t emphasize this enough: this is a sticky dough, and if you don’t use enough flour, it will stick. (Watch the video if you’re looking for visual guidance.)
4. Turn dough out onto work surface. Divide into two equal portions. At this point, you could transfer one half to a buttered loaf pan and simply bake a brioche loaf. Or, you can make two pans of cinnamon buns.
5. Form each half into a rough ball, using flour as needed for the board and your hands. Let rest while you make the filling.
6. Make the filling: Place the brown sugar, cinnamon and salt in a medium bowl. Pour the melted butter over top. Mix with a fork or spoon to combine. Set aside.
7. Butter or grease with nonstick spray a 9×9- or 8×8-inch baking pan.
8. Working with one round at a time, pat or roll out dough into a rectangle about 15×11 inches — it doesn’t have to be exact, but don’t go larger than that. Spread the filling over top, using your hands to spread if necessary. Starting at the short end, roll the rectangle into a tight coil. Cut into 9 equal pieces. Transfer to prepared pan. Repeat with remaining dough and filling. Cover each pan with plastic wrap or a bowl cover or tea towel and transfer to the fridge.
9. The following morning, heat the oven to 375ºF.
10. Transfer pans to the oven and bake for 25 to 30 minutes or until golden. Meanwhile, beat the cream cheese with the sugar, vanilla, and salt until light. Thin with milk if desired.
11. Remove pan from the oven. Let buns cool briefly. Spread frosting over top or turn buns out onto a serving platter, and spread the frosting over top. Serve warm with more frosting on the side.

• Prep Time: 12 hours
• Cook Time: 20 minutes
• Category: Breakfast
• Method: Bake
• Cuisine: American

These no-knead brioche cinnamon buns can be made the day before serving, stuck in the fridge, and baked the following morning. It’s a simple process, but the result is outstanding: a light but rich cinnamon bun blanketed with the most delicious cream cheese frosting. Kids and adults alike go wild!

There is nothing like waking up on a holiday morning to the smell and sight of freshly baked cinnamon rolls. Slathered with cream cheese frosting, these cinnamon-swirled brioche beauties are the treat of all breakfast treats.

The beauty of this recipe is that the pan of rolls can be assembled fully, tucked in the fridge overnight, and pulled out the following morning while the oven is preheating. While the buns bake, whip up the cream cheese frosting, pour yourself a cup of coffee, and enjoy your effortless morning as warm, sweet smells begin swirling through your kitchen.

PS: No-Knead Brioche Bread

Brioche Cinnamon Rolls, Step by Step

Gather your ingredients: flour, salt, sugar, instant yeast, water, milk, melted butter, eggs.

Stir together dry ingredients. Stir together wet ingredients. Mix to form a sticky dough ball.

Let rise in a warm spot for about 2 hours or until doubled.

Turn dough out onto a floured surface and divide into two portions. Shape each into a ball.

Roll each round into a large rectangle.

Spread with a brown sugar-butter mixture.

Roll into a coil.

Cut coil into 9 pieces.

Transfer to 9-inch square baking dish. At this point, you can let it rise for about 30-40 minutes, then bake. Or you can transfer the pan to the fridge and bake the following morning.

Bake buns for 25 minutes.

Remove from the oven and frost with cream cheese icing.

Description

These no-knead brioche cinnamon buns can be made the day before serving, stuck in the fridge, and baked the following morning. It’s a simple process, but the result is outstanding: a light but rich cinnamon bun blanketed with the most delicious cream cheese frosting. Kids and adults alike go wild!

This dough recipe is the light brioche recipe from Bread Toast Crumbs.

Notes:

The assembled pans of buns can rise in the fridge overnight and baked directly from the fridge (no additional rising on the counter top) in the morning.

The assembled pans can also be frozen. Thaw at room temperature about 6 hours before you plan to bake. Then bake as directed in recipe.

*For lukewarm water: Mix 1.5 cups cold water with .5 cups boiling water. Or, simply, use 2 cups warmish tap water.

for the dough for 18 rolls:

• 6 cups ( 768 g ) bread or all-purpose flour
• 1 tablespoon kosher salt
• 1/3 cup ( 77 g ) sugar
• 2.5 teaspoons instant yeast
• 2 eggs
• 2 cups ( 454 g ) lukewarm water* (see notes above)
• 1/2 cup ( 125 g ) milk, 2% or whole
• 6 tablespoons melted butter

for the dough for 9 rolls:

• 3 cups ( 384 g ) bread or all-purpose flour
• 1.5 teaspoons kosher salt
• 3 tablespoons sugar
• 1.5 teaspoons instant yeast
• 1 egg
• 1 cup ( 227 g ) lukewarm water
• 1/4 cup ( 62 g ) milk
• 3 tablespoons melted butter

for the filling (halve these quantities if making 9 rolls):

• 1.5 cups packed brown sugar
• 1/4 cup cinnamon
• pinch salt
• 12 tablespoons melted butter

for the glaze (halve these quantities if making 9 rolls):

• 8 oz cream cheese, softened
• 2 cups confectioners’ sugar
• 1 teaspoon vanilla extract
• pinch salt
• milk or cream to thin

1. In a large bowl, whisk together the flour, salt, sugar and yeast.
2. In a separate large bowl, beat the eggs. Add the water, milk and melted butter. Whisk to combine. Pour the liquid ingredients into the dry and mix with a rubber spatula until combined; the mixture will be wet and sticky. Cover the bowl with a bowl cover or tea towel and let rise until doubled, 2 hours.
3. Flour a work surface generously and have more flour nearby — use as much flour as you need to prevent sticking to your hands and work surface. I can’t emphasize this enough: this is a sticky dough, and if you don’t use enough flour, it will stick. (Watch the video if you’re looking for visual guidance.)
4. Turn dough out onto work surface. Divide into two equal portions. At this point, you could transfer one half to a buttered loaf pan and simply bake a brioche loaf. Or, you can make two pans of cinnamon buns.
5. Form each half into a rough ball, using flour as needed for the board and your hands. Let rest while you make the filling.
6. Make the filling: Place the brown sugar, cinnamon and salt in a medium bowl. Pour the melted butter over top. Mix with a fork or spoon to combine. Set aside.
7. Butter or grease with nonstick spray a 9×9- or 8×8-inch baking pan.
8. Working with one round at a time, pat or roll out dough into a rectangle about 15×11 inches — it doesn’t have to be exact, but don’t go larger than that. Spread the filling over top, using your hands to spread if necessary. Starting at the short end, roll the rectangle into a tight coil. Cut into 9 equal pieces. Transfer to prepared pan. Repeat with remaining dough and filling. Cover each pan with plastic wrap or a bowl cover or tea towel and transfer to the fridge.
9. The following morning, heat the oven to 375ºF.
10. Transfer pans to the oven and bake for 25 to 30 minutes or until golden. Meanwhile, beat the cream cheese with the sugar, vanilla, and salt until light. Thin with milk if desired.
11. Remove pan from the oven. Let buns cool briefly. Spread frosting over top or turn buns out onto a serving platter, and spread the frosting over top. Serve warm with more frosting on the side.

• Prep Time: 12 hours
• Cook Time: 20 minutes
• Category: Breakfast
• Method: Bake
• Cuisine: American

These no-knead brioche cinnamon buns can be made the day before serving, stuck in the fridge, and baked the following morning. It’s a simple process, but the result is outstanding: a light but rich cinnamon bun blanketed with the most delicious cream cheese frosting. Kids and adults alike go wild!

There is nothing like waking up on a holiday morning to the smell and sight of freshly baked cinnamon rolls. Slathered with cream cheese frosting, these cinnamon-swirled brioche beauties are the treat of all breakfast treats.

The beauty of this recipe is that the pan of rolls can be assembled fully, tucked in the fridge overnight, and pulled out the following morning while the oven is preheating. While the buns bake, whip up the cream cheese frosting, pour yourself a cup of coffee, and enjoy your effortless morning as warm, sweet smells begin swirling through your kitchen.

PS: No-Knead Brioche Bread

Brioche Cinnamon Rolls, Step by Step

Gather your ingredients: flour, salt, sugar, instant yeast, water, milk, melted butter, eggs.

Stir together dry ingredients. Stir together wet ingredients. Mix to form a sticky dough ball.

Let rise in a warm spot for about 2 hours or until doubled.

Turn dough out onto a floured surface and divide into two portions. Shape each into a ball.

Roll each round into a large rectangle.

Spread with a brown sugar-butter mixture.

Roll into a coil.

Cut coil into 9 pieces.

Transfer to 9-inch square baking dish. At this point, you can let it rise for about 30-40 minutes, then bake. Or you can transfer the pan to the fridge and bake the following morning.

Bake buns for 25 minutes.

Remove from the oven and frost with cream cheese icing.

Description

These no-knead brioche cinnamon buns can be made the day before serving, stuck in the fridge, and baked the following morning. It’s a simple process, but the result is outstanding: a light but rich cinnamon bun blanketed with the most delicious cream cheese frosting. Kids and adults alike go wild!

This dough recipe is the light brioche recipe from Bread Toast Crumbs.

Notes:

The assembled pans of buns can rise in the fridge overnight and baked directly from the fridge (no additional rising on the counter top) in the morning.

The assembled pans can also be frozen. Thaw at room temperature about 6 hours before you plan to bake. Then bake as directed in recipe.

*For lukewarm water: Mix 1.5 cups cold water with .5 cups boiling water. Or, simply, use 2 cups warmish tap water.

for the dough for 18 rolls:

• 6 cups ( 768 g ) bread or all-purpose flour
• 1 tablespoon kosher salt
• 1/3 cup ( 77 g ) sugar
• 2.5 teaspoons instant yeast
• 2 eggs
• 2 cups ( 454 g ) lukewarm water* (see notes above)
• 1/2 cup ( 125 g ) milk, 2% or whole
• 6 tablespoons melted butter

for the dough for 9 rolls:

• 3 cups ( 384 g ) bread or all-purpose flour
• 1.5 teaspoons kosher salt
• 3 tablespoons sugar
• 1.5 teaspoons instant yeast
• 1 egg
• 1 cup ( 227 g ) lukewarm water
• 1/4 cup ( 62 g ) milk
• 3 tablespoons melted butter

for the filling (halve these quantities if making 9 rolls):

• 1.5 cups packed brown sugar
• 1/4 cup cinnamon
• pinch salt
• 12 tablespoons melted butter

for the glaze (halve these quantities if making 9 rolls):

• 8 oz cream cheese, softened
• 2 cups confectioners’ sugar
• 1 teaspoon vanilla extract
• pinch salt
• milk or cream to thin

1. In a large bowl, whisk together the flour, salt, sugar and yeast.
2. In a separate large bowl, beat the eggs. Add the water, milk and melted butter. Whisk to combine. Pour the liquid ingredients into the dry and mix with a rubber spatula until combined; the mixture will be wet and sticky. Cover the bowl with a bowl cover or tea towel and let rise until doubled, 2 hours.
3. Flour a work surface generously and have more flour nearby — use as much flour as you need to prevent sticking to your hands and work surface. I can’t emphasize this enough: this is a sticky dough, and if you don’t use enough flour, it will stick. (Watch the video if you’re looking for visual guidance.)
4. Turn dough out onto work surface. Divide into two equal portions. At this point, you could transfer one half to a buttered loaf pan and simply bake a brioche loaf. Or, you can make two pans of cinnamon buns.
5. Form each half into a rough ball, using flour as needed for the board and your hands. Let rest while you make the filling.
6. Make the filling: Place the brown sugar, cinnamon and salt in a medium bowl. Pour the melted butter over top. Mix with a fork or spoon to combine. Set aside.
7. Butter or grease with nonstick spray a 9×9- or 8×8-inch baking pan.
8. Working with one round at a time, pat or roll out dough into a rectangle about 15×11 inches — it doesn’t have to be exact, but don’t go larger than that. Spread the filling over top, using your hands to spread if necessary. Starting at the short end, roll the rectangle into a tight coil. Cut into 9 equal pieces. Transfer to prepared pan. Repeat with remaining dough and filling. Cover each pan with plastic wrap or a bowl cover or tea towel and transfer to the fridge.
9. The following morning, heat the oven to 375ºF.
10. Transfer pans to the oven and bake for 25 to 30 minutes or until golden. Meanwhile, beat the cream cheese with the sugar, vanilla, and salt until light. Thin with milk if desired.
11. Remove pan from the oven. Let buns cool briefly. Spread frosting over top or turn buns out onto a serving platter, and spread the frosting over top. Serve warm with more frosting on the side.

• Prep Time: 12 hours
• Cook Time: 20 minutes
• Category: Breakfast
• Method: Bake
• Cuisine: American

Description

These no-knead brioche cinnamon buns can be made the day before serving, stuck in the fridge, and baked the following morning. It’s a simple process, but the result is outstanding: a light but rich cinnamon bun blanketed with the most delicious cream cheese frosting. Kids and adults alike go wild!

This dough recipe is the light brioche recipe from Bread Toast Crumbs.

Notes:

The assembled pans of buns can rise in the fridge overnight and baked directly from the fridge (no additional rising on the counter top) in the morning.

The assembled pans can also be frozen. Thaw at room temperature about 6 hours before you plan to bake. Then bake as directed in recipe.

*For lukewarm water: Mix 1.5 cups cold water with .5 cups boiling water. Or, simply, use 2 cups warmish tap water.

for the dough for 18 rolls:

• 6 cups ( 768 g ) bread or all-purpose flour
• 1 tablespoon kosher salt
• 1/3 cup ( 77 g ) sugar
• 2.5 teaspoons instant yeast
• 2 eggs
• 2 cups ( 454 g ) lukewarm water* (see notes above)
• 1/2 cup ( 125 g ) milk, 2% or whole
• 6 tablespoons melted butter

for the dough for 9 rolls:

• 3 cups ( 384 g ) bread or all-purpose flour
• 1.5 teaspoons kosher salt
• 3 tablespoons sugar
• 1.5 teaspoons instant yeast
• 1 egg
• 1 cup ( 227 g ) lukewarm water
• 1/4 cup ( 62 g ) milk
• 3 tablespoons melted butter

for the filling (halve these quantities if making 9 rolls):

• 1.5 cups packed brown sugar
• 1/4 cup cinnamon
• pinch salt
• 12 tablespoons melted butter

for the glaze (halve these quantities if making 9 rolls):

• 8 oz cream cheese, softened
• 2 cups confectioners’ sugar
• 1 teaspoon vanilla extract
• pinch salt
• milk or cream to thin

1. In a large bowl, whisk together the flour, salt, sugar and yeast.
2. In a separate large bowl, beat the eggs. Add the water, milk and melted butter. Whisk to combine. Pour the liquid ingredients into the dry and mix with a rubber spatula until combined; the mixture will be wet and sticky. Cover the bowl with a bowl cover or tea towel and let rise until doubled, 2 hours.
3. Flour a work surface generously and have more flour nearby — use as much flour as you need to prevent sticking to your hands and work surface. I can’t emphasize this enough: this is a sticky dough, and if you don’t use enough flour, it will stick. (Watch the video if you’re looking for visual guidance.)
4. Turn dough out onto work surface. Divide into two equal portions. At this point, you could transfer one half to a buttered loaf pan and simply bake a brioche loaf. Or, you can make two pans of cinnamon buns.
5. Form each half into a rough ball, using flour as needed for the board and your hands. Let rest while you make the filling.
6. Make the filling: Place the brown sugar, cinnamon and salt in a medium bowl. Pour the melted butter over top. Mix with a fork or spoon to combine. Set aside.
7. Butter or grease with nonstick spray a 9×9- or 8×8-inch baking pan.
8. Working with one round at a time, pat or roll out dough into a rectangle about 15×11 inches — it doesn’t have to be exact, but don’t go larger than that. Spread the filling over top, using your hands to spread if necessary. Starting at the short end, roll the rectangle into a tight coil. Cut into 9 equal pieces. Transfer to prepared pan. Repeat with remaining dough and filling. Cover each pan with plastic wrap or a bowl cover or tea towel and transfer to the fridge.
9. The following morning, heat the oven to 375ºF.
10. Transfer pans to the oven and bake for 25 to 30 minutes or until golden. Meanwhile, beat the cream cheese with the sugar, vanilla, and salt until light. Thin with milk if desired.
11. Remove pan from the oven. Let buns cool briefly. Spread frosting over top or turn buns out onto a serving platter, and spread the frosting over top. Serve warm with more frosting on the side.

• Prep Time: 12 hours
• Cook Time: 20 minutes
• Category: Breakfast
• Method: Bake
• Cuisine: American

Find it online : https://alexandracooks.com/2018/12/24/overnight-brioche-cinnamon-rolls-with-cream-cheese-frosting/

In early October, a friend sent me the recipe for the beet-labneh dip served at Washington D.C.’s Maydan . One look at the photo had me searching all over town for labneh, which I found at Honest Weight, then roasting the boodle of beets that had just arrived in my CSA.

About an hour later, when the beets were knife-tender and ready to be blended with the garlic, fresh lemon, and labneh, the dip emerged, a striking magenta purée, as vibrant in hue as in flavor.

I’ve since made the dip several times replacing the labneh with strained Greek yogurt, which works just as well. Maydan garnishes their beet “borani” with fresh dill and sesame seeds; I’ve been using a splash of olive oil and a pinch of za’atar.

If you’re looking for something a little different to serve to any guests who may be convening at your house for a New Year’s gathering, this is a fun one. And though I can’t say for sure, I suspect this could win over any beet skeptics in the crowd. Here’s to positive (wishful?) thinking in 2019!

Description

Adapted from The Washingtonian

A few notes:

Beets: You can cook beets in countless ways: salt-roasted , Instant Pot , or steam roasted, as here. No matter the method, the key is to peel them when they are warm—rub them with your hands or using paper towels. If you don’t peel them when they are warm, you will likely need to use a paring knife to remove the skin.

Labneh: Labneh is a soft cheese made from strained yogurt that has been consumed in Lebanon, Syria, Palestine, Jordan and Israel for thousands of years. It is very hard to find — I found some at Honest Weight in Albany — but I find using Greek yogurt works just as well. Be sure to plan ahead if using Greek yogurt—it should strain overnight to allow it to thicken.

• 1 cup full-fat Greek yogurt or labneh
• 2 to 3 medium red beets ( 8 to 12 oz)
• 1 clove garlic, peeled and minced
• Salt to taste
• 1½ teaspoons lemon juice, if using Greek yogurt, plus more to taste
• Optional garnishes: fresh dill, black sesame and or white sesame seeds, olive oil, za’atar
• Serve with: crackers (I love these ) or pita bread, raw or pickled vegetables—I like serving it with pickled cauliflower and carrots , endive spears, Little Gems or Romaine hearts

1. If you’re using Greek yogurt, line a sieve with a coffee filter, and set it over a bowl. Place the yogurt in the coffee filter and place the whole set up (bowl, sieve, filter) in the fridge to drain overnight.
2. Preheat oven to 400ºF. Place the beets in a small baking dish like a pie plate or 8-inch baking dish. Add water to reach halfway up the pan. Cover pan with foil. Transfer pan to the oven and cook until the beets until very tender, about an hour. Let cool briefly, then peel the beets by rubbing off the skins. Using paper towels might help. Roughly chop the beets.
3. In a food processor or blender, add the garlic, 1/2 teaspoon kosher salt, and a quarter of the cooked beets. Purée until very smooth— you’ll have to use a spatula to scrape down the sides in between periods of puréeing. Add 1/8 cup of the strained yogurt or labneh and purée until smooth. Add the remaining beets and repeat the puréeing-scraping process until the beets are very smooth. Add the remaining labneh or yogurt and lemon juice, and purée one more time until smooth. Taste. Add more salt and lemon to taste.
4. Garnish as desired. Maydan uses dill and sesame seeds. I’ve been using olive oil and za’atar.

• Prep Time: 15 minutes
• Cook Time: 1 hour
• Category: Appetizer
• Method: Bake
• Cuisine: Middle Eastern