Zutaten für Alton Brown's Overnight Cinnamon Rolls
- 3 egg yolks
- 1 large egg
- 1/2 cup granulated sugar
- 1/2 cup (1 stick) softened unsalted butter and 2 tablespoons melted unsalted butter
- 1 cup warmed buttermilk
- 4 cups all-purpose flour, divided
- 1 (1/4 ounce) package active dry yeast (or 2 1/4 teaspoons)
- 1 1/2 teaspoons kosher salt (for dough) and 1/2 teaspoon kosher salt (for filling)
- 1 tablespoon vegetable oil (for greasing)
- 1/2 cup packed light brown sugar
- 1 tablespoon ground cinnamon
- 2 teaspoons kosher salt
- 4 ounces softened cream cheese
- 2 tablespoons milk
- 2 cups powdered sugar
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Alton Brown's Overnight Cinnamon Rolls? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Zubereitung von Alton Brown's Overnight Cinnamon Rolls
- **Make the Dough:** In a stand mixer bowl with the whisk attachment, whisk together egg yolks, whole egg, granulated sugar, softened butter, and buttermilk until well combined.
- Add 2 cups of flour, yeast, and salt to the wet ingredients. Whisk until just moistened.
- Switch to the dough hook. Add remaining flour (reserve 3/4 cup), kneading on low speed for 5 minutes.
- Gradually add more flour (up to the reserved amount), as needed, until dough is soft, moist, and no longer sticky.
- Continue kneading on low speed for another 5 minutes, until the dough is smooth and pulls away from the sides of the bowl.
- Lightly oil a large bowl. Turn the dough out, lightly oil the top, cover, and let rise in a warm place for 2-2.5 hours, or until doubled in size.
- **Prepare the Filling:** In a medium bowl, combine brown sugar, cinnamon, and salt. Mix well and set aside.
- **Assemble the Rolls:** Lightly flour a work surface. Gently roll the dough into an 18x12 inch rectangle.
- Brush the dough with melted butter, leaving a 1/2-inch border at the top. Sprinkle with the cinnamon filling, leaving a 3/4-inch border at the top.
- Tightly roll the dough into a cylinder, starting from the long edge nearest to you. Pinch the seam to seal and place seam-side down.
- Gently squeeze the cylinder to ensure even thickness. Use a serrated knife to slice into 1 1/2-inch rolls (about 12 rolls).
- Grease a 9x13 inch baking dish. Arrange rolls cut-side down in the prepared dish.
- Cover tightly with plastic wrap and refrigerate overnight (or up to 16 hours).
- **Final Rise & Bake:** Remove rolls from refrigerator. Place in a turned-off oven. Fill a shallow pan with 2/3 boiling water and place it on the oven rack below the rolls.
- Close oven door and let the rolls rise for about 30 minutes, or until slightly puffy.
- Remove rolls and water pan from the oven. Preheat oven to 350°F (175°C).
- Bake for 30 minutes, or until golden brown and internal temperature reaches 190°F (88°C).
- **Make the Icing:** While rolls cool slightly, beat cream cheese in a stand mixer until creamy. Add milk and whisk until combined. Gradually sift in powdered sugar and whisk until smooth.
- Spread icing over warm rolls and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
150g
Fat
32g
Carbs
23g
