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
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

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

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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12 Responses to “Mini Whole Wheat Bagels”

  1. #
    EliFla — January 25, 2011 at 5:23 pm

    Now Iìm going to study well your recipe….thanks, Flavia

  2. #
    Bridget — January 25, 2011 at 5:28 pm

    I read this while eating a bagel from the same recipe (with molasses even, because I’m out of barley malt syrup)! I love these bagels so, so much. I usually just eat them with butter on one side and cream cheese on the other, but the chocolate peanut butter banana combo sounds amazing.

  3. #
    Emily @ A Cambridge Story — January 25, 2011 at 5:35 pm

    Wow, I’d never think to make my own bagels. They sounds (and look) incredible!

  4. #
    Lauren — January 25, 2011 at 5:49 pm

    Jen, these bagels look gorgeous! I’ve only attempted homemade bagels once, and they were a major fail. I must redeem myself, and this sounds like the perfect recipe with which to do it.

  5. #
    Fun and Fearless in Beantown — January 25, 2011 at 7:02 pm

    Wow, these look fantastic! You never cease to amaze me with your baking skills!

  6. #
    ann — January 25, 2011 at 7:07 pm

    What a great accomplishment. These look wonderful!

  7. #
    Paula — January 25, 2011 at 8:34 pm

    looks so delicious!

    have a great time,

  8. #
    Meghan@travelwinedine — January 25, 2011 at 9:20 pm

    They are so cute! I have never thought to make my own bagels. . . it’s a little intimidating!

  9. #
    Megan — January 25, 2011 at 11:02 pm

    So puffy and cute! Bagels are something I would like to try to make at home too. I have definitely seen the barley malt syrup at WF.

  10. #
    Bridget — January 26, 2011 at 2:31 am

    They look beautiful!! I remember making bagels once with my mom way back in the day, it was fun but I do remember it taking a long time. I’d lvoe to try it out again now! This recipe sounds great!

  11. #
    Anonymous — January 26, 2011 at 3:19 pm

    I read in The Bread Baker’s Apprentice that if you can’t find malt syrup, just leave it out. Most bread flours contain some of it anyway 🙂 I didn’t have any, so left it out for my kaiser rolls – still tasted wonderful

  12. #
    kitchenmisfit — January 26, 2011 at 3:21 pm

    Those look great! I really want to make bagels as well, hopefully I can try soon!

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