Delicious cinnamon rolls that you make the evening before, then bake for breakfast fresh the next morning!
Course:
Breakfast
Cuisine:
American
Keyword:
Alton Brown's cinnamon rolls
Servings: 12
Author: Leona Konkel
Ingredients
4large egg yolks
1large whole egg
¼cupsugar(2 ounces)
6tablespoonsunsalted buttermelted and cooled slightly
¾cupbuttermilk
about 3cupsflour(15 ounces)
2 ¼teaspoonsinstant or active dry yeast
⅝teaspoonstable salt
1cupbrown sugar
2tablespoonscinnamon
2tablespoonsbuttervery soft
2 ½ouncescream cheese, softened(¼ cup)
3tablespoonsmilk
1 ½cupspowdered sugar(about 5 ½ ounces)
Instructions
In a stand mixer with the whisk attachment, whisk together egg yolks, egg, sugar, butter, and buttermilk. Add 2 cups of the flour, yeast, and salt, and mix until combined. Switch to the dough hook. Add another ½ cup of the flour and knead on low for 5 minutes. Dough should be soft but not sticky. Add more flour or water if necessary.
Knead for another 5 minutes on low, until dough clears the sides of the bowl. Turn dough out onto a floured surface and knead by hand for 30 seconds. Place in an oiled bowl (or back in the stand mixer bowl). Cover the bowl and let rise at room temperature until doubled, about 2 to 2 ½ hours.
Combine brown sugar and cinnamon, then set aside.
Turn out the dough onto a lightly floured (or a plastic wrap-lined) surface. Shape the dough into a 18x12-inch rectangle. Spread softened butter across the dough, leaving a ½ inch border along one long top edge. Sprinkle cinnamon sugar on the dough, leaving a ¾ inch border along the long top edge; pat the filling into the dough. Roll the dough into a tight roll, starting with the long edge closest to you. Pinch the seam to seal the roll, and place it seam side down. Slice into twelve 1 ½ inch rolls. Place rolls, cut side down, in a well-greased 9x13 inch pan (I prefer glass for easier clean-up). Cover with plastic wrap and place in refrigerator overnight.
The next morning, remove rolls from refrigerator and place in an oven that is turned off. Fill a shallow pan ⅔ inch full of boiling water, place on bottom rack of oven below the rolls. Close the oven door and let the rolls rise until they're puffy, about 30-60 minutes. Remove rolls and pan of water from the oven.
Preheat oven to 350F. Uncover rolls and bake until golden brown, about 20-25 minutes. If you take their temperature, it will be 190F.
While rolls cool slightly, use an electric mixer to cream the cream cheese. Add milk, then add powdered sugar. Spread over rolls and serve immediately.