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Alton Browns Overnight Cinnamon Rolls

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Ingredients

Adjust Servings:
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

Nutritional information

412.4
Calories
103 g
Calories From Fat
11.5 g
Total Fat
6.4 g
Saturated Fat
102.5 mg
Cholesterol
243.3 mg
Sodium
71 g
Carbs
1.7 g
Dietary Fiber
37.6 g
Sugars
7 g
Protein
122g
Serving Size

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Alton Browns Overnight Cinnamon Rolls

Features:
    Cuisine:

    I loveee this recipe . It's easy to follow .And the rolls look Amazing .. I changed it up a bit ..Used spelt flour Organic all purpose flour and organic cane brown sugar

    • 230 min
    • Serves 12
    • Easy

    Ingredients

    Directions

    Share

    Alton Brown’s Overnight Cinnamon Rolls, Don’t let the long prep time keep you from making these yummy rolls- most of the time is just waiting!, I loveee this recipe It’s easy to follow And the rolls look Amazing I changed it up a bit Used spelt flour Organic all purpose flour and organic cane brown sugar, These are great, just have to use a few baking tricks As mentioned, most of this recipe is spent waiting: waiting for the ingredients to come to room temperature and waiting for the rise The mixer does most of the work on the dough, so everything else just helps to make these fool proof Always check the expiration date on your yeast just to be safe so all your hard work isn’t wasted on yeast that won’t rise Make sure everything is brought to room temperature before starting to make these I only added 3 1/2 cups of flour to the dough for the right feel to it To help it rise, I cover the bowl with plastic wrap, then put a dish towel on top of this too I turn on the oven to about 250, and sit the bowl on the warm stove to rise The warm stove helps the yeast puff up, even if you have a cooler house It doubled in about 2 hours After I sprinkled on the cinnamon/sugar mix, I rub it onto the dough to make sure it was an even coat and mixed well They rose a little in the fridge, but the hot water pan puffed them right up I was waiting for the family to get up, so they were in the oven with the hot water about an hour I only baked them about 25 minutes, but I started checking them at 20 minutes I ‘tweaked’ the icing with a bit more cream cheese since it was a little too sweet and not enough cream cheese taste My husband and the In-Laws raved about these for breakfast Hubby heated one up later in the day, and said he hopes these become a Christmas tradition


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    Steps

    1
    Done

    For 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.

    2
    Done

    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 5 Minutes. Check the Consistency of the Dough, Add More Flour If Necessary; the Dough Should Feel Soft and Moist but not Sticky.

    3
    Done

    Knead 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.

    4
    Done

    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.

    5
    Done

    Combine the Brown Sugar, Cinnamon and Salt in a Medium Bowl. Mix Until Well Incorporated. Set Aside Until Ready to Use.

    6
    Done

    Butter 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.

    7
    Done

    Roll 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.

    8
    Done

    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.

    9
    Done

    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.

    10
    Done

    Preheat the Oven to 350 Degrees F.

    11
    Done

    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 Hermometer, Approximately 30 Minutes.

    12
    Done

    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.

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    Hazel Powell

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