A couple days ago I got a craving for some gooey cinnamon rolls. My roommates both work from home over the weekends and it’s nice to treat them with something sweet and delicious sometimes. The best thing about this recipe is that you can make this the night before, meaning you can sleep in and just throw these in the oven when you wake up. Brilliant.
The original recipe uses a stand mixer, something I as a 1)broke graduate student ,and 2)tenant in a New York apartment, do not have the luxury of owning. Instead, I used a large bowl and an awesome hand mixer. This gets tricksy when the dough hook comes out, so be prepared for a bit of an arm workout if you go my route. Be bold! Be brave!
I give to you: “Overnight Cinnamon Rolls” by Alton Brown.
Cast of Characters
- 4 large egg yolks, room temperature
- 1 large whole egg, room temperature
- 2 oz. sugar, approximately 1/4 cup
- 3 oz. unsalted butter, melted, approximately 6 tablespoons
- 6 oz. buttermilk, room temperature
- 20 oz. all-purpose flour, approx. 4 c. (plus additional for dusting)
- 1 package instant dry yeast, approximately 2 1/4 tsp
- 1 1/4 tsp kosher salt
- Vegetable oil or cooking spray
- 8 oz. light brown sugar, approximately 1 cup packed
- 1 Tbs ground cinnamon
- Pinch salt
- 3/4-oz. unsalted butter, melted, approximately 1 1/2 tablespoons
- 2 1/2 oz. cream cheese, softened, approximately 1/4 cup
- 3 Tbs milk
- 5 1/2 oz. powdered sugar, approximately 1 1/2 cups
For the dough: In the bowl of a stand mixer (or a large bowl with hand mixer) with the whisk attachment, whisk the egg yolks, whole egg, sugar, butter, and buttermilk. Add about 2 cups of the flour along with the yeast and salt; whisk until moistened and combined. Replace the whisk with the dough hook attachment. Add all but 3/4 cup of the remaining flour and knead on low speed for 5 minutes. If you’re using a hand mixer you might have to manhandle it a bit, but I promise it can be done
Check the consistency of the dough, add more flour if necessary; the dough should feel soft and moist but not sticky. Continue to knead on low speed about 5 minutes more or until the dough clears the sides of the bowl. Turn the dough out onto a lightly floured work surface and knead by hand for 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. ATTENTION: If you made the same mistake I did and not check what kind of yeast you have and instead add Active Yeast instead of Instant Yeast, never fear! It might take a little longer to rise. I didn’t realize my mistake until AFTER the next step, but everything turned out OK.
To create your filling, combine the brown sugar, cinnamon and salt in a medium bowl. Mix until well incorporated. Set aside until ready to use.
Butter a 9 by 13-inch glass baking dish. Turn the dough out onto a lightly floured work surface- a silpat or some other silicone sheet works great (mostly because most of them have rulers along the sides). Gently shape the dough into a rectangle with the long side nearest you. Roll into an 18 by 12-inch rectangle. Brush the dough with the 3/4-ounce of melted butter, leaving a 1/2-inch border along the top edge. Sprinkle the filling mixture over the dough, leaving about a 3/4-inch border along the top edge and 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. Don’t be afraid if this is a bit tricky; you may have to smooth it a bit to get the edge to stick. 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.
The Next morning!
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; about 30 minutes. Remove the rolls and the shallow pan of water from the oven.
[Note: I have no idea why we do this, I mean I’m sure it has something to do with ‘waking up the yeast’ or something, but it works. So just listen to Alton Brown and all will be well] [It is indeed to reactivate the yeast.Thanks, Josh!]
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–about 30 minutes.
While the rolls are cooling slightly, make the icing by whisking the cream cheese a medium or large bowl 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. Eat until you can eat no more. If you’re nice, share with your roommates.