Overnight Cinnamon Rolls

Recipe courtesy Alton Brown, 2006

Show: Good EatsEpisode: House of the Rising Bun

Rated: 5 stars out of 5Rate itRead users' reviews (275)

Cook Time:
30 min
Level:
Intermediate
Yield:
12 rolls

Times:

Prep: 45 min
Inactive Prep: 10 hr 30 min
Cook: 30 min
Total:: 11 hr 45 min

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Ingredients

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

Directions

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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Comments & Reviews

recipe Overnight Cinnamon Rolls
Bridget Stamford, CT 02-05-2010
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Be careful with flour
Rated: 3 stars out of 5

Although the directions tell you to reserve about 3/4 c. flour in case it is not needed, I did this and my dough was far too... dry even without it. I would suggest adding the remaining flour 1/2 c. at at time after the initial 2 c. in order to avoid a dry, tough dough. To try to resolve it, I kneaded a little water into the dough during the 30 second hand knead, which seemed to help a little, but because the dough was lacking moisture, it had a difficult time rising properly.Read more
recipe Overnight Cinnamon Rolls
Amber Surprise, AZ 01-22-2010
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Nothing Special
Rated: 3 stars out of 5

I was excited to make these after reading the reviews, but was not impressed. I don't know if I just had my expectations too... high that these would be amazing or what. I thought the dough was kind of bland and just didn't think the pay out was worth the work. I even made them more than once, to see if it was some error on my part, but they weren't any better the second time either. My kids loved them though. Read more
recipe Overnight Cinnamon Rolls
Lazarus Tucson, AZ 01-22-2010
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Really Tasty but need MORE cinnamon
Rated: 5 stars out of 5

OK OK I may be a fringe player here but I like to REALLY taste the cinnamon. I quadruple the cinnamon and then ooo baby... these are goood. I also add a little vanilla extract to the icing to tone done the cream cheesey-ness. I make these 2-3 times a year. OH yeah... GO ALTON!Read more
recipe Overnight Cinnamon Rolls
Janet Ooltewah, TN 01-20-2010
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These are the best!
Rated: 5 stars out of 5

I made these on Christmas eve for Christmas morning breakfast. It was wonderful to smell them cooking on Christmas morning.... I've been wanting to make more ever since. When my son bit in to one, he said "these taste like the ones at DisneyWorld". This is one of those foods that lingers in your mind for awhile. Defiantly worth the effort.Read more
recipe Overnight Cinnamon Rolls
J hartford, CT 01-18-2010
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Great Rolls!
Rated: 4 stars out of 5

When I made this recipe I thought that the "overnight" part was the bread rising & then continueing the work in the morning.... Since I started the recipe late at night, I just did it this way & then rolled out the dough & cut the rolls in the morning. They still turned out fantastic. Also, instead of cream cheese frosting I used a browned butter glaze instead. Furthermore, I mixed the ingredients in a bit different order so that I wouldn't have to knead the dough too much, I think if you knead it too much it can turn hard & not rise as well. For those who found that their dough didn't rise, I suggest mixing dry with dry & wet w/ wet then add slowly together. I also added the yeast to the buttermilk ahead of time w/ the sugar while it was warming on my counter. Letting the dough rise all night provided for a light, fluffy roll. Just make sure when you are "rolling" out the dough to not punch it down! Rather than rolling mine out, I just held up the dough & let it stretch itself out.Read more
recipe Overnight Cinnamon Rolls
Kyrsten Port Orchard, WA 01-11-2010
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Fool proof, but a little on the dry side.
Rated: 5 stars out of 5

I attempted these on Christmas eve for the next morning. They never did rise properly, so I gave up after 5 hours. They... didn't rise when proofing in the oven either. But they rose and we perfectly while baking. They were delicious and I was grateful for an easy and doable recipe. My only complaint is that they were a little on the dry side. Next time I make them I am going to sub the little bit of melted butter for 4-6 tbsp of softened butter and maybe spread more on top of the rolls before baking. I am looking forward to making these again. I'd make the today if I hadn't just started a new year's diet. Thanks, Alton. As always, your recipes are reliable and delicious. Read more