I love cinnamon rolls so much I don’t really need a reason to eat them, but having a national food holiday makes me feel a little less guilty about this particular indulgence.
One of my favorite all time chefs is Alton Brown, and I especially enjoy watching him on “Good Eats”. He explains each recipe like a science lesson. I used his recipe for overnight cinnamon rolls to make this batch.
Overnight Cinnamon Rolls
- 4 large egg yolks, room temperature
- 1 large whole egg, room temperature
- ¼ cup granulated sugar
- 6 tablespoons melted unsalted butter
- ¾ cup buttermilk
- 4 cups all-purpose flour (I recommend using King Arthur Flour)
- 1 package instant dry yeast
- 1 ¼ teaspoons kosher salt
- Vegetable oil
- 1 cup light brown sugar
- 1 tablespoon ground cinnamon
- Pinch salt
- 1 ½ tablespoon melted unsalted butter
- ¼ cup cream cheese, softened (for a lower calorie option use low fat or Neufchatel)
- 3 tablespoons milk
- 1 ½ cups powdered sugar
For the dough, using a stand mix with the whisk attachment, whisk the egg yolks, whole egg, sugar, butter, and buttermilk. Prepare the yeast according to its package. Add about 2 cups of the flour to the wet ingredients in the stand mixer as well as the yeast and salt; whisk until moist and combined. Replace the whisk attachment with the dough hook. Add the remainder of the flour except for about ¾ cup and knead on low speed for five minutes. Check the consistency of the dough and add more flour if necessary; the dough should be soft but not sticky. Knead on low speed for five more minutes until the dough clears the sides of the bowl. Turn out the dough on a lightly floured work surface and knead by hand for thirty seconds. Put dough in lightly oiled large bowl. Lightly oil the top of the dough, cover and let double in volume, about two and a half hours.
Combine the brown sugar, cinnamon, and salt in bowl. Butter a 9 x 13 inch glass baking dish. Turn the dough out onto a lightly floured work surface. Shape the dough into an 8 x 12 inch rectangle, with the long side near you. Brush the dough with the melted butter leaving a half inch border at the top. Sprinkle the sugar cinnamon mixture and gently press the filling into the dough. Starting with the edge nearest you, roll the dough into a cylinder. Make sure to use your fingers instead of your palms as much as possible as to maintain the coolness of the dough. Firmly press the seal closed. With the seam side down, use a serrated knife and cut into twelve rolls, about 1 inch thick. Arrange the rolls in the baking dish, and tightly cover with plastic wrap and store in the refrigerator overnight.
Place the rolls in an oven that is turned off. Fill a deep pan 2/3 full of boiling water and set in the rack below the rolls. Close the oven door and let the rolls rise for half an hour. Take out the rolls and the water filled pan.
Preheat oven to 350 degrees. Place the rolls on the middle rack and bake until golden brown, about thirty minutes.
While the rolls are cooling, using a stand mixer whisk the cream cheese until creamy. Add milk and sift in the powdered sugar. Whisk until smooth. Spread over rolls and serve immediately.