Alton Brown S Overnight Cinnamon Rolls Recipe

Ingredients for Alton Brown S Overnight Cinnamon Rolls

• 2 large egg yolks
• Egg
• 1/2 cup granulated sugar
• Unsalted Butter
• 1 cup buttermilk
• All Purpose Flour
• Dry Yeast
• Kosher Salt
• Vegetable Oil
• Light Brown Sugar
• Ground Cinnamon
• 1 1/2 teaspoons salt
• 4 ounces cream cheese, softened
• 2 tablespoons milk
• 2 cups powdered sugar

How to Make Alton Brown S Overnight Cinnamon Rolls

1. **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.
2. Add 2 cups of flour, yeast, and salt to the wet ingredients. Whisk until just moistened.
3. Switch to the dough hook. Add remaining flour (reserve 3/4 cup), kneading on low speed for 5 minutes.
4. Gradually add more flour (up to the reserved amount), as needed, until dough is soft, moist, and no longer sticky.
5. Continue kneading on low speed for another 5 minutes, until the dough is smooth and pulls away from the sides of the bowl.
6. 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.
7. **Prepare the Filling:** In a medium bowl, combine brown sugar, cinnamon, and salt. Mix well and set aside.
8. **Assemble the Rolls:** Lightly flour a work surface. Gently roll the dough into an 18x12 inch rectangle.
9. 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.
10. 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.
11. Gently squeeze the cylinder to ensure even thickness. Use a serrated knife to slice into 1 1/2-inch rolls (about 12 rolls).
12. Grease a 9x13 inch baking dish. Arrange rolls cut-side down in the prepared dish.
13. Cover tightly with plastic wrap and refrigerate overnight (or up to 16 hours).
14. **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.
15. Close oven door and let the rolls rise for about 30 minutes, or until slightly puffy.
16. Remove rolls and water pan from the oven. Preheat oven to 350°F (175°C).
17. Bake for 30 minutes, or until golden brown and internal temperature reaches 190°F (88°C).
18. **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.
19. Spread icing over warm rolls and serve immediately.