Alton Brown’s Overnight Cinnamon Rolls

Hubby’s mom and boyfriend were coming to visit one weekend and I wanted to make something special for brunch. They were planning on rolling into town around 10am and I’m not much of a morning person so I wanted things I could make ahead of time. I decided on a quiche and these overnight cinnamon rolls. I happen to love Alton Brown and his show Good Eats. I DVR it and watch religiously. I love the science behind food. Then I saw these cinnamon rolls in Joelen’s blog (btw check out her funny story about when Joelen met Alton Brown!) and knew they would be perfect.

I was a little worried because the rolls did not do much rising during their 30 minutes in the oven with boiling water. They hadn’t poofed too much, but I threw them in the oven anyways and hoped for the best. I guess it was my lucky day because they poofed right up while they were baking. They turned out delicious and I’ll definitely be making these again.

Alton Brown’s Overnight Cinnamon Rolls – from FoodNetwork.com
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

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. 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. 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. 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 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. 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. 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.

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7 Responses to “Pizza Dough”

  1. #
    1
    Eliana — September 28, 2010 at 11:27 am

    Love a good, simple pizza with tons of bail on top. This looks glorious!

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    2
    Fun and Fearless in Beantown — September 28, 2010 at 12:33 pm

    I really think the kneading part is so therapeutic, even if it isn’t the pounding that most of us used to do! Great post!

  3. #
    3
    Boston Food Diary — September 28, 2010 at 1:10 pm

    This looks DELICIOUS! Fresh mozzarella and basil pizzas are my favorite 🙂

  4. #
    4
    newlywed — September 28, 2010 at 11:35 pm

    Homemade pizza dough is the best! Before I tried it, I never would have guessed how easy it is.

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    5
    kitchenmisfit — September 29, 2010 at 1:36 am

    I use this pizza crust recipe all the time! It makes the best crust!

  6. #
    6
    Melissa — September 29, 2010 at 1:52 am

    I’ve been looking for a good pizza dough recipe…excited to try this one!

  7. #
    7
    nutmegnanny — September 29, 2010 at 5:03 pm

    Yummy pizza dough! I’m such a slacker I always just buy the dough from the pizzeria. I need to get on the ball and make my own 🙂

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