Saturday, January 24, 2009

Overnight Cinnamon Rolls (Alton Brown's)

We had Alton Brown's Overnight Cinnamon Rolls for breakfast this morning! I watched the episode of Good Eats in which he made them a while back and finally gave them a try myself! Link to his original recipe Food Network
I made half of his recipe, and do not own a stand mixer yet, so used the hand mixer and then the food processor- which actually works pretty well to mix up dough! My halved recipe version follows:

Overnight Cinnamon Rolls

2 egg yolks at room temperature
1/2 whole egg room temperature (kind of hard to do...)
1/8 cup sugar
3 ozs buttermilk
1/2 pkg instant dry yeast
3 tbsp unsalted butter melted
2 cups all purpose flour
1/2 tsp salt

1/2 cup brown sugar
1/2 tbsp ground cinnamon
pinch salt
1 tbsp unsalted butter melted

1/8 cup cream cheese softened
1 1/2 tbsp milk
3/4 cup powdered sugar

1. Add yeast to 1/8 cup of warm water (100-115 degrees) with 1 tsp. of sugar set aside
2. Whisk eggs, sugar, melted butter, and buttermilk until well mixed.
3. Add 1 cup of flour
4. Transfer to food processor (or use your stand mixer with dough hook) add 1 more cup of flour, and pulse until all flour is mixed in and dough is a moist ball that is not sticky. Turn dough out onto lightly floured surface and knead for a couple minutes. lightly oil a bowl, transfer dough to it, lightly oil top of dough, cover, and let double in volume (this took about 2 1/2 hrs.)

Combine brown sugar, cinnamon, and salt, and set aside

Butter a glass baking dish. turn dough onto lightly floured surface, and shape dough into a rectangle, roll out. brush dough with melted butter, and sprinkle filling over dough, lightly pressing it into the dough. Firmly pinch the seam, and cut into 1 1/2 inch rolls (should make six, but mine made 8) arrange rolls in dish, and cover with plastic wrap. refrigerate overnight or up to 16 hours.

In the morning, place rolls in the oven turned OFF. fill a shallow pan with boiling water under the rolls, and let rolls rise for 30 minutes.

Remove rolls and water, and preheat oven to 350.
Bake rolls for about 30 minutes, until they are golden brown (Alton wants the interior temperature to be 190.)

While rolls are cooling, mix cream cheese until creamy. add the milk and mix until combined, then add your sugar and mix. Drizzle over your rolls and serve.

These were yummy, although I prefer a bit more cinnamon sugar filling, and may add some vanilla extract next time.

1 comment:

  1. I've wanted to try this recipe too but haven't yet. I've been using my buttermilk bread dough to whip up some quite ones in muffins pans & that works good too.