One of my favorite things about my birthday when I was growing up was birthday breakfast….we always had something special. For years it was tradition that my siblings and I had cheese danishes for our birthdays but I also had Swedish pancakes or whatever else my heart happened to desire on August 28th. This year, since my birthday was on a Sunday, Nathan and I decided to make a special birthday breakfast of cinnamon buns. These cinnamon buns can be started the night before and then baked the morning you want to eat them. We almost didn’t get to bake our cinnamon buns this morning because we had no power due to hurricane Irene. Thank goodness the power came back on at around 11:00 and we were still able to enjoy a sunny birthday brunch on the balcony! We paired our cinnamon buns with coffee and mimosas that we made using Spanish extra dry sparkling wine. The special birthday breakfast (or now brunch) tradition continues!
1/4-ounce package yeast
1/2 cup warm water
1/2 cup scalded milk
1/4 cup sugar
1/3 cup butter, melted
1 teaspoon salt
3 1/2 to 4 cups all-purpose flour
2 Tbs. melted butter, plus more for pan
1/2 cup sugar, plus more for pan
1 tablespoon ground cinnamon
⅓ cup cream cheese, softened
3 tablespoons milk
1 1/2 cups powdered sugar
In a small bowl, dissolve yeast in warm water and set aside. In a large bowl mix milk, sugar, melted butter, salt, and egg. Add 2 cups of flour and mix until smooth. Add yeast mixture. Mix in remaining flour until dough is easy to handle. Knead dough on lightly floured surface for 5 to 10 minutes. Place in well-greased bowl, cover and let rise until doubled in size, usually 1 to 1 1/2 hours.
When doubled in size, punch down dough. Roll out on a floured surface into a 15 by 9-inch rectangle. Brush melted butter all over dough. Mix sugar and cinnamon and sprinkle over buttered dough. Beginning at the 15-inch side, roll up dough and pinch edge together to seal. Cut into 12 slices.
Coat the bottom of baking pan with butter and sprinkle with sugar. Place cinnamon roll slices close together in the pan and place in the refrigerator overnight or up to 16 hours.
Preheat oven to 350 degrees F.
Remove the rolls from the refrigerator and bake for 25-30 minutes…watch them carefully so they don’t overbake!
While the rolls are cooling slightly, make the icing by whisking the cream cheese in the bowl of a stand mixer until creamy. Add the milk and whisk until combined. Sift in the powdered sugar, and whisk until smooth. Spread over the rolls and serve immediately.