Overnight Cinnamon Rolls

Total Time:
11 hr 45 min
45 min
10 hr 30 min
30 min

12 rolls

  • Dough:
  • 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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4.6 534
First take out the unnecessary steps that will make this a non-starter for most people. 1) use whole milk(more on that later) instead of buttermilk. Most people don't have it, don't want to make it and because it is a yeast dough not a quickbread, you don't need the acid from it to create the CO2, the flavor you won't notice because the CC icing lends pleasant tang. 2) skip the refrigerator rest and go right to the second rise with little discernible difference, although it is nice to have that slow rise option so you can prepare the night before. The refrigerator stay just retards the second rise and can make for a long wait before baking. The slow ferment does lend some flavor but I pose that theory that it is the tang of the icing that people mistake for fermented dough flavor. 3) A word about the slow/no first rise: even if you use instant yeast, which I do (saf brand), replace buttermilk with whole milk microwaved to 110F will kickstart the yeast. MCCORMICK ROASTED SAIGON CINNY! item not reviewed by moderator and published
I made the dough in the bread machine on the Dough setting, using powdered buttermilk. It rose a bit longer than it should have because I forgot about it, but the dough was the perfect consistency - not too soft, not too tough. I mistakenly added the butter to the filling before realizing that I was supposed to brush it on the dough, so I brushed some more on the dough. I also did the steam rise in the microwave (mine has racks in it). The smaller space seemed more efficient to me. Plus the oven was occupied with the Christmas morning breakfast casserole. The rolls baked up beautifully, but I the glaze gave me pause. 1.5 cups of sugar? Seemed way too sweet and I didn't want to ruin all my hard work, so I doubled the cream cheese and milk, and added only 4 tablespoons of sugar. It was very good - maybe a bit tangy. Maybe mascarpone cheese next time? Definitely not more sugar. Very happy with the final result. Not too sweet. Tender on the inside, with a bit of a chew on the edges. item not reviewed by moderator and published
These are AMAZING. The made our Christmas morning delicious. I had no problem with rising. I am glad I followed the recipe exactly - I was sure to buy instant yeast and follow the recipe exactly. I wonder if other folks have had problems because they are not letting the ingredients come to room temp properly and because you add the yeast to the room temp ingredients, its really important those ingredients are at the right temp (not too hot or too cold to kill the yeast) The dough was pretty dense when it came off the hook but in the end they were light, fluffy and chewy. Great flavor and awesome all around. I am just so pleased as I had such high hopes and they were better than expected. Hooray! item not reviewed by moderator and published
It's been 2 1/2 hours and my dough hasn't risen at all. Followed the directions exactly. Though it was odd that the yeast wasnt activated before adding, was this the problem? I had it covered in a warm place- going to give it another hour in hopes it will do something item not reviewed by moderator and published
I made a delicious mistake in this recipe. For the filling, I accidentally mixed the 3/4 oz. of butter with the sugar and cinnamon. Later it made the filling so wonderfully rich. It complemented the bread in the rolls perfectly. item not reviewed by moderator and published
Has anyone had any luck freezing these rolls before baking? item not reviewed by moderator and published
My sister made these cinnamon rolls and they came out fantastic. The roll was soft and the filling was wonderful, not too sweet. I am not a big icing fan but I enjoyed a little cream cheese icing on the roll. Definitely, I plan to make a batch but I have to share with others since this recipe makes 12 rolls. item not reviewed by moderator and published
These are the best cinnamon rolls I have ever made. My family and friends love them and they are made ahead of time so they are perfect for brunch or serving to a large group. Not too sweet but just a bite of Heaven. Liz Otte item not reviewed by moderator and published
I was excited to make these rolls and I make cinnamon rolls ALL the time. AB is such a go-to guy that I thought his recipe was the perfect companion for my cinnamon roll addiction. The dough came together beautifully, which gave me the highest of hopes. But once I took the dough out of the bowl and off the hook and started to handle it - it was hard and tough. The filling is pretty much how I do it (I use more butter), which again made me think these rolls still had a chance. But after baking them, the dough was just so blah. It wasn't light and airy and I've made much better cinnamon rolls using other recipes. For the first time in my life EVER, I threw the leftover cinnamon rolls away. What a big disappointment. Sorry AB, but I won't be making these again. I gave 2 stars for the filling and 0 stars for the rest. Sigh. item not reviewed by moderator and published
I thought this was a really yummy cinnamon roll recipe. My dough took a longer time to rise than ALton said and I didn't roll it out thin enough. I especially love the filling so I made double the amount for the extra cinnamon flavor. item not reviewed by moderator and published
its supposed to be powdered sugar not sugar lol item not reviewed by moderator and published
Instant yeast should not need to be activated, which is why the directions do not say to do so. Was the yeast new/not expired? Was it instant, as opposed to active dry? item not reviewed by moderator and published
You should read the package. Most often you add the yeast to 1/4 cup of water at 38oC and 1 tsp of sugar. Let it double in volume and you should have no problems. If you see that it hasn't doubled in volume then in may have expired. There is a sell by date on the packages.<div>Jimo</div> item not reviewed by moderator and published
As luck would have it, I ran into Alton Brown himself at a restaurant the other night (i live in Los Angeles) and told him I have been making his cinnamon rolls on Christmas for years..they are such a hit that people who can't be there even ask me to freeze some for them to eat later. Alton then told me to freeze them before baking, that that is even better than freezing them after. So there's the answer - straight from the horse's mouth! :) item not reviewed by moderator and published
Yes, I have a small family so after I slice the roll, I bake half and freeze the other half. I put them in a plastic container (with a layer of wax paper to separate the layers if you're going to stack them) and stick them in the freezer. Just be sure to let them thaw overnight in the fridge and then continue from the step where you put them in the oven with boiling water. I've done this many times and never had any problems. item not reviewed by moderator and published
I agree with Grateful1's instructions. I always make a full batch and bake half for Christmas morning and freeze the other half for New Year's Day. Just make sure to thaw them in the fridge and follow the instructions for the final proof and baking. item not reviewed by moderator and published
I made Ree Drummond's cinnamon rolls and felt blah about that dough too. (Hers didn’t have any structure at all; it was soft but fell apart in your mouth before chewing it.) I want a cinnamon roll with a nice chew that is still soft and tender inside--do you have any recommendations? item not reviewed by moderator and published
I make Paula Deen's cinnamon rolls but with Alton's cream cheese icing. They rise beautifully and bake up to be soft on the inside with a slightly chewier outside. They can be refrigerated and baked next day. Just follow the directions up to the last rise (so the rolls are cut and placed in the pan), then refrigerate overnight and when you are ready to bake them, preheat the oven at it's lowest temp. for 3 minutes, turn the oven off, and stick the rolls in for 30-45 minutes. Then bake as normal! item not reviewed by moderator and published
Hmmm. I've never had that problem with this recipe and between all the batches I've made each year, I've probably made 50 batches, no exaggeration. Perhaps one of your ingredients was stale? Not criticizing the chef, I often have flour and or sugar that sits in my pantry untouched and I'm sure that stuff can "go south" and not work properly in recipes. You do need to let them rise and I usually turn on the oven while I'm mixing the dough, then turn off and let rise in bowl on top of warm oven. item not reviewed by moderator and published
See my trick for rise right above this post. item not reviewed by moderator and published

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