Wednesday, September 4, 2013

Overnight Cinnamon Rolls

Okay, you have to make this recipe. These cinnamon rolls are so amazing. Joey and I have made them so many times, and we've even gotten requests from friends when we visit. Three times, we've brought the ingredients with us (we never know what people have on hand). This recipe is perfect for when you have overnight guests, or if you are hosting a brunch. Most of the work is done the night before - you make the dough, let it rise, roll it out, add the filling, roll up and slice. The next day, the rolls proof in a steamy oven before baking, taking just over an hour total (on day two). Also, you have to make the cream cheese frosting - it's perfectly sweet and tangy at the same time. These rolls are best served straight from the oven, but they do reheat decently.

Recipe: Overnight Cinnamon Rolls
Slightly adapted from Alton Brown
Yield: 12 cinnamon rolls

4 large egg yolks, at room temp
1 large egg, at room temp
2 oz sugar (~1/4 cup)
3 oz unsalted butter, melted (6 tbsp)
6 oz low-fat buttermilk, at room temp
20 oz all purpose flour (~4 cups) + more for rolling
2 1/4 tsp instant yeast
1 1/4 tsp kosher salt
Oil or cooking spray

8 oz light brown sugar (~1 cup packed)
1 tbsp ground cinnamon
pinch salt
3/4 oz unsalted butter, melted (~1 1/2 tbsp)

4 oz cream cheese, softened (~1/2 cup)
1/4 milk
3.5 oz powdered sugar (~1 cup)

In the bowl of a stand mixer with the whisk attachment, whisk the egg yolks, whole egg, sugar, butter and buttermilk. Add ~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 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. 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, turning to coat. Cover and let double in volume, 2-2.5 hours.

Combine the brown sugar, cinnamon and salt in a medium bowl. Mix until well incorporated. Set aside until ready to use.

Butter a 9x13-inch glass baking dish (I used metal). Turn the dough out onto a lightly floured work surface. Gently shape the dough into a rectangle with the long side near you. Roll into an 18x12-inch rectangle. Brush the dough with the 3/4 oz 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 the 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 pan of water from the oven.

Preheat the oven to 350 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.

Post overnight "rise" in the fridge

Post proofing

Baked and ready to be consumed!