Cinnamon Rolls

My sister and I used to make Pillsbury Cinnamon Rolls when we were kids.  They were so easy and convenient, the most difficult part being not eating all the frosting before the rolls came out of the oven.  I’ve been looking for a cinnamon roll recipe and found this one that I really like.  These Overnight Cinnamon Rolls, from Alton Brown of Food Network, take some advance planning because they sit in the refrigerator overnight and proof for about 30 minutes in the morning, but if you can carve out the time, they are worth every minute! 

Special equipment:

• A stand mixer with a dough hook is useful for mixing the dough.

Things I’ve tried:

• A simpler glaze can be made by combining 4 Tbsp melted butter, 2 c powdered sugar, 1 tsp vanilla, and 3-6 Tbsp hot water.  No stand or hand mixer required.

Things I’ve learned:

• I like this recipe because the yeast doesn’t need to be dissolved in a warm liquid.  I’ve been guilty of killing yeast by using liquid that is too hot.
• Be sure to let the dough double in size, even if it takes longer than the estimated 2-1/2 hours, otherwise the finished product may become cinnamon rocks.
• The cream cheese in the icing is more for consistency than taste.  The end result is a thick, sweet icing, similar to the icing in the Pillsbury can. 

Ingredients:

Dough:

• 4 large egg yolks, room temperature
• 1 large whole egg, room temperature
• 2 ounces sugar, approximately 1/4 cup
• 3 ounces unsalted butter, melted, approximately 6 tablespoons
• 6 ounces buttermilk, room temperature
• 20 ounces all-purpose flour, approximately 4 cups, plus additional for dusting
• 1 package instant dry yeast, approximately 2-1/4 teaspoons
• 1-1/4 teaspoons kosher salt
• Vegetable oil or cooking spray

Filling:

• 8 ounces light brown sugar, approximately 1 cup packed
• 1 Tablespoon ground cinnamon
• Pinch salt
• 3/4 ounce unsalted butter, melted, approximately 1-1/2 Tablespoons

Icing:

• 2-1/2 ounces cream cheese, softened, approximately 1/4 cup
• 3 Tablespoons milk
• 5-1/2 ounces powdered sugar, approximately 1-1/2 cups

Directions:

In the bowl of a stand mixer with the whisk attachment, whisk the egg yolks, whole egg, sugar, butter, and buttermilk. Add approximately 2 cups of the flour along with the yeast and salt; whisk until moistened and combined. Remove the whisk attachment and replace with a dough hook. Add all but 3/4 cup of the remaining flour and knead on low speed for five minutes. Check the consistency of the dough, add more flour if necessary; the dough should feel soft and moist but not sticky. Knead on low speed five minutes more or until the dough clears the sides of the bowl. Turn the dough out onto a lightly floured work surface; knead by hand about 30 seconds. Lightly oil a large bowl. Transfer the dough to the bowl, lightly oil the top of the dough, cover and let double in volume, 2 to 2-1/2 hours.

Combine the brown sugar, cinnamon and salt in a medium bowl. Mix until well incorporated. Set aside until ready to use.

Butter a 9×13-inch glass baking dish. Turn the dough out onto a lightly floured work surface. Gently shape the dough into a rectangle with the long side nearest you. Roll into an 18×12-inch rectangle. Brush the dough with the 3/4 ounce of melted butter, leaving 1/2-inch border along the top edge. Sprinkle the filling mixture over the dough, leaving a 3/4-inch border along the top edge; gently press the filling into the dough. Beginning with the long edge nearest you, roll the dough into a tight cylinder. Firmly pinch the seam to seal and roll the cylinder seam side down. Very gently squeeze the cylinder to create even thickness. Using a serrated knife, slice the cylinder into 1-1/2-inch rolls; yielding 12 rolls. Arrange rolls cut side down in the baking dish; cover tightly with plastic wrap and store in the refrigerator overnight or up to 16 hours.

Remove the rolls from the refrigerator and place in an oven that is turned off. Fill a shallow pan 2/3-full of boiling water and set on the rack below the rolls. Close the oven door and let the rolls rise until they look slightly puffy; approximately 30 minutes. Remove the rolls and the shallow pan of water from the oven.

Preheat the oven to 350 degrees F. When the oven is ready, place the rolls on the middle rack and bake until golden brown, or until the internal temperature reaches 190 degrees F on an instant-read thermometer, approximately 30 minutes.

While the rolls are cooling slightly, make the icing by whisking the cream cheese in the bowl of a stand mixer until creamy. Add the milk and whisk until combined. Sift in the powdered sugar, and whisk until smooth. Spread over the rolls and serve immediately.

Makes 12 servings.

Enjoy!