Easiest Way to Make Basque Burnt Cheesecake Texture

Overnight Burnt-Butter Cinnamon Rolls

Simply said, it has a good taste balance between the sweetness from the creamy cheese interior and.

Recipe Summary Overnight Burnt-Butter Cinnamon Rolls

This recipe is my great grandmother's recipe that I changed a little to be a less old-fashioned.

Ingredients | Basque Burnt Cheesecake Texture

½ cup milk

1 (.25 ounce) package active dry yeast

½ cup butter, divided

1 cup mashed potatoes

⅔ cup white sugar

1 ½ teaspoons vanilla extract

2 eggs, room temperature

4 cups all-purpose flour, or more as needed

1 teaspoon canola oil, or as needed

¾ cup butter

½ cup light brown sugar

½ cup white sugar

1 tablespoon ground cinnamon

2 teaspoons vanilla extract

1 teaspoon light corn syrup

1 cup confectioners' sugar

3 tablespoons heavy whipping cream, or more to taste

Directions

Stir milk in a heavy saucepan over medium-high heat until milk starts to show small bubbles, 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 white 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 onto 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 white 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.

For the best cinnamon rolls, when the recipe says to burn butter, cook the butter until it turns brownish color.

Info | Basque Burnt Cheesecake Texture

prep: 30 mins cook: 15 mins additional: 9 hrs total: 9 hrs 45 mins Servings: 36 Yield: 36 servings

TAG : Overnight Burnt-Butter Cinnamon Rolls

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