overnight burnt-butter cinnamon rolls

Ingredients

• Servings: 36
• dough:
• 1/2 cup milk
• 1 (.25 ounce) package active dry yeast
• 1/2 cup butter, divided
• 1 cup mashed potatoes
• 2/3 cup sugar
• 1 1/2 teaspoons vanilla extract
• 2 eggs, room temperature
• 4 cups all-purpose flour, or more as needed
• 1 teaspoon canola oil, or as needed
• filling:
• 3/4 cup butter
• 1/2 cup light brown sugar
• 1/2 cup sugar
• 1 tablespoon ground cinnamon
• glaze (optional):
• 2 teaspoons vanilla extract
• 1 teaspoon light corn syrup
• 1 cup confectioners' sugar
• 3 tablespoons heavy whipping cream, or more to taste

Recipe

Preparation Time: 30 mins Cook Time: 15 mins Ready Time: 9 hrs 45 mins


• stir milk in a heavy saucepan over medium-high heat until milk starts to show small , steams, and reaches 85 to 100 degrees f (30 to 38 degrees c). cool. stir yeast into cooled milk.
• melt 6 tablespoons butter in a saucepan over high heat; cook until butter is slightly browned, 2 to 3 minutes. remove from heat and stir 2 tablespoons butter into melted butter. stir mashed potatoes and 2/3 cup sugar into butter until well combined.
• beat eggs in a small bowl; add to mashed potatoes mixture and stir well. pour milk-yeast mixture into mashed potato mixture and stir with a wooden spoon.
• stir flour into potato mixture 1/2 cup at a time, stirring well with a wooden spoon after each addition, until a dough comes together. turn dough out a floured work surface and knead until soft, 1 to 3 minutes. lightly oil dough with canola oil, place dough in a bowl, cover the bowl with a clean, damp towel, and let rise in a warm place until doubled in size, at least 1 hour.
• melt 1/2 cup butter in a large saucepan over high heat; cook until browned, 2 to 3 minutes. pour butter into a bowl. add remaining butter, brown sugar, 1/2 cup sugar, and cinnamon; mix until filling is well combined.
• roll 1/2 of the dough into a 1/4-inch thick rectangle. spread 1/2 of the filling over dough rectangle. cut dough width-wise into 12 equal strips. roll up each strip and place in a greased 9x13-inch baking dish. repeat with remaining dough and filling. cover the baking dish with plastic wrap and refrigerate, 8 hours to overnight.
• preheat oven to 400 degrees f (200 degrees c). line baking sheets with parchment paper.
• place rolls 4-inches apart on prepared baking sheets.
• bake in the preheated oven, rotating the baking sheets once, until golden and set, 11 to 13 minutes.
• whisk 2 teaspoons vanilla extract and corn syrup together in a bowl. whisk confectioners' sugar and cream into corn syrup mixture until desired glaze consistency is reached. drizzle glaze over cinnamon rolls.