Happy Saturday! It’s been raining these past couple of days in New Jersey which means it is the perfect time to do some baking! I recently subscribed to Magnolia Journal – Joanna Gaines’s magazine. When I was flipping through it a few weeks ago, I found a bunch of different bread-based recipes that looked absolutely delicious. All of them were derived from a simple “overnight bread dough”. I love how simple that is – as long as you have the dough, you can make anything you’d like from it!
I decided to try the Cinnamon Nut Coffee Cakes (I skipped the nuts) and they were so fun to make! In this post, I wanted to share the recipe with you all in case you are looking for something new to try 🙂
Overnight Bread Dough Recipe
- 4-4.5 cups of all-purpose flour
- 1 pkg. active dry yeast
- 1 cup milk
- 1/3 cup sugar
- 1/4 cup butter (cut up)
- 1 tsp salt
- 2 eggs
- Stir together two cups of flour and yeast in a large bowl.
- Combine milk, sugar, butter, and salt in a medium saucepan; heat and stir over medium until warm.
- Add milk mixture and eggs to the four
- Beat with a mixer on low to medium for 30 seconds. Scrape the sides of the bowl and beat again for 3 minutes
- Stir in remaining flour to make a soft dough that pulls away from the sides of the bowl
- Place dough in a greased container; cover and refrigerate for 6-24 hours (I made my dough the night before and let it sit in the fridge overnight)
Cinnamon Coffee Cakes
- 1 recipe overnight bread dough
- 4 oz softened cream cheese
- 6 tbsp packed brown sugar
- 1/2 tsp vanilla
- 1/4 cup of melted butter
- 1/4 cup granulated sugar
- 1 tsp ground cinnamon
- 1 recipe Brown Butter Icing (see below)
- Take your dough out of the fridge and place onto a lightly floured surface; cover and let rest 15 minutes
- Meanwhile, line a 13×9″ baking pan with foil; grease the foil
- In a small bowl, beat cream cheese, 2 tbsp of brown sugar, and vanilla with a mixer
- Next time I make these, I think I will add some cinnamon as well to really bring out the flavor of the filling a little more!
- Roll dough into a 16-in square and slice into 16 4-in squares.
- Spoon about 2 tsp of the cream cheese filling onto the center of the squares; moisten the edges with water and fold into a triangle; press to seal
- Arrange the triangles in your greased pan and drizzle with melted butter
- Stir together the remaining 1/4 cup of brown sugar in addition to the granulated sugar, pecans (optional), and cinnamon. Sprinkle over the triangles and let them rise for 30 minutes
- I am allergic to nuts so I didn’t add the pecans, but if you are looking to add something extra, those would be a great option!
- Preheat the oven to 350 and bake for 25-30 minutes until golden
- Cool for 10 minutes, drizzle with brown butter icing, and enjoy!
- Best when served warm!
Brown Butter Icing
- Melt 1/4 cup of butter in a small saucepan over low heat until it turns light brown, stirring occasionally
- In a medium bowl, combine 1+1/4 cups of powdered sugar, 1 tbsp of milk, and 1/2 tsp of vanilla
- Add brown butter and beat with a mixer until combined, adding extra milk 1 tbsp at a time until a drizzling consistency
These coffee cakes were a HUGE hit with my family! I only got to eat 2 of them before they were completely gone, haha! I brought some over to my grandparents and they loved them as well. Not only are these so fun to make, but they are delicious as well! (pro tip: heat them up for ~10 seconds in the microwave before eating them – sooo yummy!)
If you decide to try this recipe for yourself, please let me know! I would love to see a picture and hear your thoughts. Happy Baking!
