1/4 Photos of Alton Brown's Overnight Cinnamon Rolls
3 hrs 30 mins
That Napa Chicken Ranch's Note:
Don't let the long prep time keep you from making these yummy rolls- most of the time is just waiting!
My Private Note
Units: US | Metric
- 4 large egg yolks, room temperature
- 1 large whole egg, room temperature
- 1/4 cup sugar
- 6 tablespoons unsalted butter, melted
- 6 ounces buttermilk, room temperature
- 4 cups all-purpose flour, plus additional for dusting
- 2 1/4 teaspoons dry yeast (1 pkg)
- 1 1/4 teaspoons kosher salt
- vegetable oil or cooking spray
- 1 cup light brown sugar
- 1 tablespoon ground cinnamon
- 1 pinch salt
- 1 1/2 tablespoons unsalted butter, melted
- 1For the dough: 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.
- 2Remove 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 5 minutes. Check the consistency of the dough, add more flour if necessary; the dough should feel soft and moist but not sticky.
- 3Knead on low speed 5 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.
- 4Lightly 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.
- 5Combine the brown sugar, cinnamon and salt in a medium bowl. Mix until well incorporated. Set aside until ready to use.
- 6Butter a 9 by 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.
- 7Roll into an 18 by 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.
- 8Very 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.
- 9Remove 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.
- 10Preheat the oven to 350 degrees F.
- 11When 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 hermometer, approximately 30 minutes.
- 12While 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.
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Nutritional Facts for Alton Brown's Overnight Cinnamon Rolls
Serving Size: 1 (122 g)
Servings Per Recipe: 12
- Amount Per Serving
- % Daily Value
- Calories 412.3
- Calories from Fat 103
- Total Fat 11.4 g
- Saturated Fat 6.4 g
- Cholesterol 102.4 mg
- Sodium 243.3 mg
- Total Carbohydrate 71.0 g
- Dietary Fiber 1.6 g
- Sugars 37.6 g
- Protein 7.0 g