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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85 Responses to “Cheesy Mushroom Pull Apart Bread”

  1. #
    1
    Beeb — January 30, 2012 at 2:53 pm

    Omg so awesome! My hubby and I aren’t fans of mushrooms but I looked at the original cheesy onion loaf and fell in love. I made it Saturday with colby jack and green onions. It was AMAZING!! Hubby and his best friend stood over it in the kitchen and devoured almost the whole thing. 🙂

    • beantownbaker — December 30th, 2012 @ 11:25 am

      That’s pretty much how we eat this bread too 🙂 Colby and green onions sounds awesome.

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    Anonymous — February 27, 2012 at 1:32 am

    I just made this and it was AWESOME! I used minced garlic when I sautéed the mushrooms. And I didn’t have poppy seeds, but even without it tasted great!

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    Anonymous — March 3, 2012 at 5:34 am

    Ridiculously delicious. We’re still talking about it hours later, and my husband just said, “it shouldn’t be legal.” haha! Definitely not healthy, but oh so delicious! 🙂

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    Kris — May 28, 2012 at 7:40 am

    I did this with artichoke spinach dip with cheese amazing!!!

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    Anonymous — June 23, 2012 at 2:52 am

    Made this the other night, sans the poppyseeds. Very good! Honestly, I would make it again but would omit the butter drizzle on the top. It was very moist and even though I love butter, it was a bit greasy. Very good and hubby said we are making it to bring to parties from now on.

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    Anonymous — August 9, 2012 at 12:53 am

    I found this recipe on pinterest and I made it yesterday. It was awesome! I did alter it though. I added two bunches of fresh spinach, that I sauted in olive oil till it shrank down. I squeezed the oil out by placing the spinach between two plates. I also left out the poppy seeds, since my husband and I are not a fan. I used smoked sharp cheddar, combined with smoked pepperjack. Cuz that’s what we had in the fridge, and both like. This bread was amazing, pretty easy to make. Our company loved it as well. I give this recipe 5 stars.

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    Beaky — August 9, 2012 at 5:16 pm

    Just found this on pinterest! Showed it to my other half straight the way as he is the bread maker. He will def be giving it a go very soon. Thanks for sharing x

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    Anonymous — August 27, 2012 at 8:31 am

    Made this using bacon, ground beef and cheddar. So good. My 2 year old loved it! Made it a second time and made it with pepperoni and mozzarella. Thanks for sharing

  9. #
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    Anonymous — September 18, 2012 at 5:46 am

    Not a lover of mushrooms….any suggestions?

  10. #
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    helen — December 24, 2012 at 2:12 pm

    Today I made this bread for a party. This is so easy to make and very tasty. Love it and am sure gonn try different ingredients

    • beantownbaker — December 24th, 2012 @ 5:47 pm

      Glad you enjoyed it!

  11. #
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    Jan — December 25, 2012 at 2:25 pm

    Made this it was fab!! Added garlic and used fontina cheese instead of provalone. Fontina melted smooth and creamy.

    • beantownbaker — December 26th, 2012 @ 6:06 pm

      That sounds like a great combination!

  12. #
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    abby — December 31, 2012 at 6:37 am

    Does it have to be sourdough bread? Or can I use regular bread?

    • beantownbaker — January 1st, 2013 @ 10:15 pm

      Any bread would work fine as long as it’s sturdy on the inside and not super soft.

  13. #
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    Cathy — January 1, 2013 at 3:02 pm

    I attended a Christmas open house and someone had brought this – she used
    the provolone cheese but used the green onions and cranberries for a very
    festive look – absolutely delicious – and definitely a big hit – I will be trying this
    at my next get together

    • beantownbaker — January 1st, 2013 @ 10:14 pm

      Oh wow – green onions and cranberries. What an interesting flavor combination. I’m going to have to remember that one!

  14. #
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    kajko — January 5, 2013 at 11:19 am

    Ohhh I made it today – for my sister’s birthday party! And after 1 portion with onion, garlic and cheese I have to make 3 more! Great, love You for this recipe!

    • beantownbaker — January 5th, 2013 @ 4:32 pm

      Oh wow! Glad you enjoyed it!

  15. #
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    Kara — January 26, 2013 at 11:52 pm

    Wow! This is REALLY good!!! Thanks for sharing!

    • beantownbaker — January 27th, 2013 @ 4:09 pm

      Glad you liked it 🙂

  16. #
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    Cici — January 29, 2013 at 3:15 am

    this came out great! thank you!

    • beantownbaker — January 29th, 2013 @ 7:50 am

      So glad you liked it!

  17. #
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    mommanew — February 3, 2013 at 7:54 am

    I love this recipie! I have had it before with a whole bulb of crushed garlic with melted butter, chopped fresh rosemary,thyme,and basil and a cup of shredded pepperjack cheese. We added toasted pinenuts on top at the end. Yum!!! I’m going to try it today with sausage and butter, fresh sage, garlic cheddar cheese and some diced green apple that was sauteed in butter first…we will see….

    • beantownbaker — February 3rd, 2013 @ 9:46 pm

      Oh WOW – both of those combinations sound amazing!

  18. #
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    rosita vargas — February 8, 2013 at 8:31 pm

    Realmente exquisito me encanta tiene un aspecto perfecto y delicioso,abrazos y abrazos.

  19. #
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    Vita — March 6, 2013 at 12:34 pm

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    • beantownbaker — March 6th, 2013 @ 8:38 pm

      Thanks so much for the link. I get really frustrated when stuff like this happens…

  20. #
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    Nancy — March 12, 2013 at 10:02 am

    Hi! I’ve already made this for the family and it was a hit, but I have a question. Do you think it will work if I prepare it in so far until it has to go in the oven, and the freeze it until I need it? We’re having a party on Sunday and don’t have a lot of time before hand. If I make it Friday or Saturday and freeze it til Sunday morning, let thaw and then bake? Would that work?

    • beantownbaker — March 12th, 2013 @ 4:33 pm

      Hm… great question. I would think that pouring the sauce over top before freezing might make it mushy. So maybe prepare the bread, make the sauce, freeze the bread, refrigerate the sauce and then on Sunday assemble, bake, and serve.

      Whatever you end up trying, let me know how it turns out!

  21. #
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    Opal — March 29, 2013 at 1:18 am

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  22. #
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    Myriam — April 19, 2013 at 9:29 pm

    Me encantóo esta receta!!, pero no entiendo, el pan se corta estando precocido y luego se termina de cocinar ? ¿Cómo quedan abajo el queso, y las setas ?… quisiera me expliquen porque adoro esta combinación…. con trocitos de panceta ahumada debe ser mas deicioso…!Felicitaciones

  23. #
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    Natasha — April 19, 2013 at 10:33 pm

    What do you mean by ‘ the bread is very forgiving’ ? Just curious ..

    • beantownbaker — April 22nd, 2013 @ 11:48 am

      Yes, as anonymous said below, it just means that you can make mistakes while cutting the bread and it will be fine.

  24. #
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    Anonymous — April 20, 2013 at 8:32 am

    Natasha, it means that you can make a mistake while cutting the bread and it would still stay together.

  25. #
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    Jo — April 30, 2013 at 11:26 pm

    Just made this earlier for dinner and it was a huge hit! Thank you for this awesome recipe!

  26. #
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    Ree — May 12, 2013 at 8:37 pm

    Saw the green and was hoping it was broccoli or spinach. Also wondering how would it would taste with a little red pepper flakes and extra virgin olive oil instead of butter.

    • beantownbaker — May 13th, 2013 @ 8:24 am

      I think it would taste amazing. The options with this bread are literally endless.

  27. #
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    Julia R — May 14, 2013 at 7:47 am

    Excellent recipe. Easy to prepare. Made it and it was gone in seconds!

  28. #
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    carmen — May 21, 2013 at 7:22 pm

    se ve muy rico! lo haré el fin de semana!

  29. #
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  30. #
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    Nicole — June 14, 2013 at 10:28 am

    Wondering what you would think it would taste like with sundried tomotoes and marble cheese?

    • beantownbaker — June 14th, 2013 @ 11:45 am

      I think that sounds amazing! That’s one of the best things about this recipe, you can tailor it to your likes!

  31. #
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  32. #
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    Tania — June 22, 2013 at 9:14 pm

    The first time I made this, I took a risk and did two loaves because it sounded like it would taste that good. I took the second risk by taking it to a party without even tasting it. It was certainly a hit. That was the first thing most people complimented on their plates. This is now my “go to” dish when I travel to potlucks because it never fails to please. I wouldn’t dare make it at home for just my husband and I for fear that I would eat it all.

    • beantownbaker — June 23rd, 2013 @ 12:49 pm

      Glad to hear it has been such a success for you! I agree, it’s too dangerous to make at home for just two people!!

  33. #
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    Adam — July 21, 2013 at 2:14 am

    I made this today, but made it my own. I got diced capsicum, diced salami, diced onion, sweet chili sauce, sour cream and grated mozza. Excellent – can’t wait to make it again – next time sticking to your recipe!

    • beantownbaker — July 21st, 2013 @ 3:18 pm

      Your take sounds great. I love how versatile this recipe is!

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    Dannielle @ The DIY Show — July 28, 2013 at 7:01 pm

    Oooh, I love bread, garlic, cheese and mushrooms. Can’t wait to give this a try!! I would like to invite you to The DIY Show Linkup Party & Pinterest AfterParty http://thediyshow.com/the-diy-show-challenge/ Hope to see you there!!

  35. #
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    Ev Sawatzky — August 7, 2013 at 1:27 pm

    Where can I find the original cheesy onion loaf recipe ??

    • beantownbaker — August 8th, 2013 @ 7:45 am

      There’s a link in the recipe section of the post to the recipe that I adapted.

  36. #
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    Alexis — August 24, 2013 at 1:49 pm

    Love this bread! Added jalapeno slices, big hit!!

    • beantownbaker — August 25th, 2013 @ 6:32 pm

      Adding jalapenos is a great idea!

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  38. #
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    Dodz — September 5, 2013 at 4:04 am

    Hi, can you tell me how well this keeps after it’s been made? Is it okay to take to a picnic, where there are no ovens to reheat? Can it be made the night before?

    • beantownbaker — September 5th, 2013 @ 8:56 am

      I have always served it immediately after it comes out of the oven. I think it would be fine to take to a picnic, but I wouldn’t make it the night before…

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    I will immediately grab your rss as I can’t find your email subscription link or e-newsletter service. Do you have any? Kindly let me know so that I could subscribe. Thanks.

    • beantownbaker — September 25th, 2013 @ 4:18 pm

      Up near the top, it says “Keep in Touch” above a box. You can put your email address in that box and click “GO” to get my posts in your inbox.

  42. #
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    Flo Walton — October 1, 2013 at 8:09 am

    I made this a few times for my bridge it is wonderful

    • beantownbaker — October 6th, 2013 @ 8:11 pm

      So glad you’ve enjoyed it!

  43. #
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    Michelle Dumont — December 28, 2013 at 8:35 pm

    Many have mentioned bringing this to parties. Did you bake it at the party or before? Could I bake it before and simply warm it up? Or should I bake at home and just hope that it is ok lukewarm?

    • beantownbaker — January 2nd, 2014 @ 1:31 pm

      When I take it to parties, I just bake it at the party. I think it’s best fresh out of the oven. If you can’t bake it there, I’d bake it at home and reheat it in the oven at the party.

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    Lizzie — January 31, 2014 at 2:29 pm

    I like different flavor layers, so being crazy/inventive in that area, I’m going to make this with several different cheeses in different locations … a little Fontina here, a little Mozzarella there … a little smoked Gouda over there … will probably also use several different mushrooms too — just because I can. Seriously this looks drop-dead gorgeous. Go Seahawks!

    • beantownbaker — February 3rd, 2014 @ 4:53 pm

      What a great idea to do different kinds of cheeses in different locations. Too bad the game last night was such a bore… I was at least hoping for an exciting game.

  47. #
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    Kathi — January 31, 2014 at 4:28 pm

    If you froze the bread just a bit, would it be easier to cut? I am making this for my vegetarians on Sunday!

    • beantownbaker — February 3rd, 2014 @ 4:53 pm

      Sorry I didn’t respond sooner. I think that would make it easier to cut. Did you try it? Did it work?

  48. #
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    Sondra — February 2, 2014 at 11:55 am

    Been making a variation of this for years. Use Colby-jack cheese, deli sliced ham, red onions to stuff French bread. Sauce is 1/2 stick butter melted, 2 teaspoons French’s mustard. Stir well, pour over stuffed bread. Wrap in foil and bake at 350 degrees for 15 minutes. I always prepare this the night before and pop in oven when ready to cook. It’s a huge breakfast hit!!! Your variation sounds yummy as I LOVE sourdough.

    • beantownbaker — February 3rd, 2014 @ 4:57 pm

      That does sound delicious! I’m going to have to try yours sometime soon.

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    Jennifer — February 2, 2014 at 1:52 pm

    Going to make this for todays Super Bowl party. However I am unclear. I know someone said to bake it at the party. Am I assembling the entire thing at the party or prior to traveling? Thanks?

    • beantownbaker — February 3rd, 2014 @ 4:58 pm

      Sorry for not responding sooner. What did you end up doing? I would assemble it at home and just bake it at the party.

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    chelsea — May 10, 2014 at 12:23 am

    Yep, this is incredible! I made one batch just as the recipe says and one with provolone, bacon, green onions and poppy seeds. Oh my goodness! This bread is so delicious! Thanks for sharing.

    • beantownbaker — May 12th, 2014 @ 4:55 pm

      So glad you enjoyed it. You can never go wrong with bacon!

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    laney — September 3, 2014 at 4:36 pm

    wondering if you HAVE to use sourdough? I have a loaf of peasant bread I need to get rid of and was going to try the recepie using that instead? what do u think?

    • beantownbaker — September 7th, 2014 @ 11:09 am

      I’ve never done it with anything but sourdough, but I don’t see why it’s a necessity. I’d say do it with the bread you have. Then come back here and let me know how it turns out!

  52. #
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    linda burleson — November 9, 2014 at 7:32 pm

    i used a electric knife to cut breads like this all the time works great ! i have done all kinds of breads and doesn”t flatten the bread either

  53. #
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    Coco in the Kitchen — March 30, 2015 at 6:41 pm

    Now, this looks dangerous
    and perfect to serve with soup on a chilly night.

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    Milica — April 24, 2015 at 7:33 am

    Hello, greetings from Serbia.
    Made this for my birthday the other day, and it was a huge hit. I used portobello mushrooms , sliced and baked in oven with soy sauce, black pepper , little bit of oil and chilly sauce. The bread was crispy , cheese was melting, mushrooms hot and spring onions fresh. Beautiful.Thank you 🙂

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    Sheila Prebula — January 19, 2016 at 1:26 am

    Is the Nutrition values available? Where would I find it?

  56. #
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    hp drivers windows 7 — May 27, 2017 at 12:35 pm

    Nossa deu água a boca deve ser uma delicia mesmo

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