Overnight Cinnamon Rolls
Servings: 12
Recipe courtesy Alton Brown, 2006. Makes 12 rolls. Assemble the night before and refrigerate up to 16 hours.
Ingredients
- 4 Egg yolk, large, room temperature
- 1 Egg, large, room temperature
- 2 oz Sugar, about 1/4 cup
- 3 oz Butter, unsalted, melted, about 6 tablespoons
- 6 oz Buttermilk, room temperature
- 20 oz Flour, all-purpose, about 4 cups, plus more for dusting
- 1 Instant yeast, package, about 2 1/4 teaspoons
- 1 1/4 tsp Kosher salt
- Vegetable oil, or cooking spray
- 8 oz Light brown sugar, about 1 cup packed, for the filling
- 1 tbsp Cinnamon, ground, for the filling
- 1 pinch Salt, for the filling
- 3/4 oz Butter, unsalted, melted, about 1 1/2 tablespoons, for the filling
- 2 1/2 oz Cream cheese, softened, about 1/4 cup, for the icing
- 3 tbsp Milk, for the icing
- 5 1/2 oz Powdered sugar, about 1 1/2 cups, for the icing
Directions
- In a stand mixer with the whisk, whisk the yolks, egg, sugar, butter and buttermilk. Add about 2 cups of the flour with the yeast and salt and whisk until combined.
- Switch to the dough hook, add all but 3/4 cup of the remaining flour and knead on low 5 minutes. The dough should be soft and moist but not sticky; add flour if needed. Knead 5 minutes more, until it clears the bowl.
- Knead by hand about 30 seconds, put in a lightly oiled bowl, oil the top, cover and let double, 2 to 2 1/2 hours.
- Mix the brown sugar, cinnamon and salt for the filling.
- Butter a 9 by 13-inch glass dish. Roll the dough into an 18 by 12-inch rectangle, long side toward you. Brush with the melted butter, leaving a 1/2-inch border at the top, then sprinkle with the filling, leaving 3/4 inch, and press it in.
- Roll into a tight cylinder from the near edge, pinch the seam and set it seam down. Squeeze gently to even it, then cut with a serrated knife into 12 (1 1/2-inch) rolls.
- Set cut side down in the dish, cover tightly with plastic and refrigerate overnight or up to 16 hours.
- Put the rolls in a turned-off oven with a shallow pan 2/3 full of boiling water on the rack below. Let rise until slightly puffy, about 30 minutes, then remove the rolls and water.
- Preheat the oven to 350 degrees F and bake on the middle rack until golden, or 190 degrees F inside, about 30 minutes.
- For the icing, whisk the cream cheese in the mixer until creamy, whisk in the milk, then sift in the powdered sugar and whisk smooth. Spread over the rolls and serve immediately.