Oooooeeey goooooeeey cinnamon rolls! The only problem with ‘em is you either have to get up at the crack of dawn to start them or pop them out of a can. I am not hating on canned cinnamon rolls, but they really don’t compare to the home made version. With these you do most of the work the night before and the morning of is stress-free and simple.
Recipe adapted from Alton Brown’s Overnight Cinnamon Rolls.
- 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 flour, plus additional for dusting
- 1 package instant dry yeast
- 1 1/4 teaspoons kosher salt
- Cooking spray
- 1 cup brown sugar
- 2 tablespoon ground cinnamon
- Pinch salt
- 2 tablespoons unsalted butter, melted
- Handful of raisins (optional)
- Handful of crushed pecans (optional)
- 4 ounces cream cheese, softened
- 3 tablespoons milk
- powdered sugar to taste
In stand mixer with the whisk attachment, whisk the egg yolks, whole egg, sugar, butter, and buttermilk. Add approximately 2 cups of the flour 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. Add in yeast. Check the consistency of the dough, add more flour if necessary; the dough should feel soft and moist but not sticky. Add more flour until the consistency is correct. 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 with cooking spray. 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 filling ingredients (besides butter) 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 2 tablespoons 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 rolls, approximately ¾ inch. 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, approximately 30 minutes.
While the rolls are cooling slightly, make the icing by mixing the cream cheese in the bowl of a stand mixer until creamy. Add powdered sugar until desired sweetness is reached. Thin with milk, mixing until combined. Spread over the rolls and serve immediately.