Dec 30, 2012

Overnight Cinnamon Rolls


Overnight cinnamon rolls were something that I've really been wanting to tackle but I always seemed to find a reason not to try them. I would forget to start them the night before, I wouldn't have any buttermilk (and I didn't want to use a substitute) or I would just plain not do it.  I finally buckled down and committed to them for Christmas morning, though.  As usual, I was so glad that I finally made them and was kicking myself for not making them sooner.


They really are mostly hands-off.  Make the dough, let the dough rise, roll out the dough, fill with cinnamon and sugar, roll and cut the dough, then refrigerate until the next morning.  The only tricky part was that the recipe calls for the dough to sit in an off/cold oven with hot water below the pan for 30 minutes.  Well, I was already using my oven for breakfast casserole.  After a little bit of thinking, I decided to put the cinnamon rolls on a cooling rack in the microwave with the hot water sitting below them.  It worked perfectly!!  They baked up after that and with a quick drizzle of a powdered sugar glaze, they were ready to be eaten and enjoyed.  We all loved them and Jack was convinced they were "muffkins".  ;)

I definitely will be making these again and again.


Overnight Cinnamon Rolls
Printable Version

For the dough: 4 large egg yolks, room temperature
1 large whole egg, room temperature
¼ cup granulated sugar
6 tbsp. unsalted butter, melted and slightly cooled
6 oz. buttermilk, room temperature
4 cups all-purpose flour, plus more for dusting
2 ¼ tsp. instant yeast
1 ¼ tsp. kosher salt
Vegetable oil or cooking spray

For the filling:
1 cup brown sugar, packed
1 tbsp. ground cinnamon
Pinch salt
1 ½ tbsp. unsalted butter, melted

For the glaze:
2-4 tbsp. milk
1 ½ cups powdered sugar

1. To make the dough, using the whisk attachment for a standing mixer, beat egg yolks, whole egg, sugar, butter, and buttermilk until well combined. Add in 2 cups of the flour along with the yeast and salt; whisk until moistened and combined.
2. Remove the whisk attachment and replace with a dough hook. Add 1 ¼ cups of the remaining flour and knead on low speed for 5 minutes. After 5 minutes, check the consistency of the dough (it should feel soft and moist but not sticky) and add more flour if necessary.
3. Knead on low speed for another 5 minutes or until the dough clears the sides of the bowl.
4. Lightly oil a large bowl and transfer the dough to the bowl. Lightly oil the top of the dough and cover with plastic wrap. Allow to rise in a warm, draft-free location until doubled in volume, 2-2 ½ hours.
5. Meanwhile, combine the brown sugar, cinnamon and salt in a medium bowl; set aside. Butter a 9x13-inch glass baking dish; set aside.
6. Once the dough has risen, lightly flour a work surface and turn the dough out. Gently shape the dough into an 18x12-inch rectangle, with the longest side closest to you.
7. Brush the dough with the melted butter, leaving ½-inch border all the way around. Sprinkle the filling mixture over the dough, leaving a ¾-inch border all the way around; gently press the filling into the dough.
8. 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 12 1 ½-inch rolls.
9. Arrange rolls cut side down in the baking dish and cover tightly with plastic wrap and store in the refrigerator overnight or up to 16 hours.
10. When ready to bake, remove the rolls from the refrigerator and place in an oven that is turned off. Fill a shallow pan ⅔-full of boiling or very hot water and set on the rack below the rolls. Let the rolls rise in the off oven until they look slightly puffy, about 30 minutes. Remove the rolls and the shallow pan of water from the oven.
11. Preheat the oven to 350 degrees F. Once the oven is preheated, 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.
12. To make the glaze, whisk together the milk and powdered sugar. Pour over hot cinnamon rolls and serve.

from Alton Brown via foodnetwork.com with only the glaze being adapted

2 comments:

ajung08 said...

These seem so intimidating but they look SO good!!

I think your picture is so much better than the one on the FN website. Your photography is amazing, any tips for a beginner? :)

goodthymes said...

Aww, thank you for the compliment! First of all, they weren't bad at all as far as the intimidation factor goes. Definitely give them a try.

Secondly, the best advice that I've received was to practice, practice, practice. Read your manual, use natural light, read blogs about food photography, Understanding Exposure is a great book and so is Plate to Pixel. I also love to look at foodgawker and tastespotting for inspiration. :)

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