and now, something sweet

long overdue, but finally here! i am going to make these a few more times and will post adjustments as necessary.

overnight cinnamon rolls  (adapted from alton brown)

notes: i have written this recipe for those who don’t have stand mixers – i don’t have one myself. it is also written in weight (standard for bakers, and more accurate) but also cups in case you just have measuring cups. i will likely be experimenting with the egg content of this recipe in the future – it uses a lot of egg yolks – and will let you know the results. i’ve been pondering iles flottantes to use up the egg whites, which are frozen for the present.

dough
4 egg yolks, room temp
1 egg, room temp
2 oz sugar (1/4c)
3 oz butter, melted (6T)
6 oz buttermilk (~scant 1/2c), room temp
20 oz flour (~4c)
1 pkg instant dry yeast (2 1/4t)
1 1/4t kosher salt
vegetable oil

filling
8 oz dark brown sugar (scant 1c packed)
1T cinnamon
1t salt
3/4 oz butter (1 1/2T)

icing
2 1/2 oz cream cheese, softened
4 oz powdered sugar (1c)

1. first, heat the buttermilk in a small saucepan or in the microwave (on medium power, until it’s hot) and scatter the yeast over it; let it stand (i like to proof the yeast to make sure it’s good). in a large bowl, with a whisk or an electric mixer, mix together the egg yolks, eggs, sugar, and butter, and buttermilk-yeast mixture. add 2 cups of flour and the salt, mixing until well combined (if you’re using a whisk, switch here to a rubber spatula). add all but the remaining 3/4c of flour, and mix into dough with a rubber spatula until completely incorporated. turn the dough out onto a clean, floured countertop and knead until the dough is soft and elastic, and doesn’t stick to your hands. this will take about 15 minutes, varying based on how vigorously you knead the dough. add the remaining 3/4c of flour if your dough remains very sticky after about 10 minutes. lightly oil the bowl you mixed the dough in, put the kneaded dough in it, and turn the dough in the bowl to lightly coat with oil. cover with a damp cloth and let rise until it doubles in volume. if it’s winter, or you live in a cold climate, you can help the dough rise by putting it in the oven (after preheating it to the lowest temp and turning it off), or by putting the dough bowl in a larger bowl full of hot water (keep replacing the water as it cools).

2. combine the sugar, cinnamon, and salt for the filling, mixing until well combined. melt the butter in a small bowl.

3. butter a 9″x13″ baking pan. take the dough and punch it down, then roll it out on a floured countertop, to an approximate 18″x12″ rectangle and a 1/2″ thickness, with the long edge facing you. brush the rectangle with butter, leaving an inch margin along both long edges. sprinkle the dough with the cinnamon sugar filling mixture. roll the rectangle of dough tightly, starting with the long edge facing you. when you get to the other edge, pinch the edge to the side of the roll to seal it shut. using a serrated knife (really), slice the roll into 1 1/2″ thick slices, or about 12 slices. arrange in the baking dish, cover tightly with plastic wrap, and refrigerate overnight. this prep session will take about an hour of active time, an hour of rising time – less as you get more practice.

4. remove the rolls from the fridge and place in a cold oven (don’t turn it on). fill a large baking dish 2/3 full with boiling water and put it on a rack underneath the pan of rolls (to bring them to room temp before baking). let the rolls rise for about a half hour, until they start puffing (rising) again. remove both pans from the oven, and preheat the oven to 350F. return the rolls to the oven and bake in the middle until just golden brown (190F inside, if you have a thermometer), about 30 minutes. make sure you don’t overbake these – they are infinitely better if they’re softer and moister.

5. while the rolls are baking, make the icing – beat the cream cheese in a bowl with an electric mixer (or microwave very slightly until very soft). sift the powdered sugar over the cream cheese, then mix until combined. when the rolls have cooled slightly, you can ice them with a knife. the rolls are best with a few days of baking.

overnight prep: 2 hrs
day-of prep and baking: 1 hr 15 min

[makes 12 rolls]