Ingredients: |
Ingredients: Dough:
4 large egg yolks, room temp.
1 large whole egg, room temp.
1/4 c. sugar
6 Tbsp. melted butter
6 oz. , 2/3 c. room temp. buttermilk
4 c. flour
2 1/4 tsp. instant dry yeast
1 1/4 tsp. salt
Cooking spray
Filling:
1 c. packed brown sugar
1 Tbsp. cinnamon
1/4 c. melted butter
Icing:
1/4 c. softened cream cheese
3 Tbsp. milk
1 1/2 c. powdered sugar
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Directions: |
Directions:Dough:
In bowl of stand mixer, whisk egg yolks, whole egg, sugar, butter and buttermilk. Add approx. 2 c. of flour along with yeast and salt. Whisk until combined. Now attach dough hook. Add all but about 1/2 c. flour and knead on low for 5 min. Knead on low for 5 min. adding more flour if needed. Turn onto a floured board and knead by hand for 30 sec. Lightly oil a large bowl. Transfer dough to bowl and spray with cooking spray. Cover with plastic and a towel. Let rise until doubled, about 2 - 2 1/2 hours.
Brush with the melted butter. Sprinkle over brown sugar and then cinnamon. Gently press filling into dough. Roll into a log, beginning with the 18" side. Seal seam. Using a serrated knife, slice the log into 1 - 1 1/2" rolls. In the baking dish, pour about a 1/4 to 1/2 c. maple syrup. Tilt pan to cover. Place rolls into the pan. About 15 rolls. Cover tightly with plastic wrap and place in refrigerator for overnight or up to 16 hours.
Next day, place pan of rolls in a cold oven. Place a shallow pan fill 2/3 full of boiling water on the rack below the rolls. Close door and let rolls rest for about 30 min. until rolls look slightly puffy. Remove rolls and water from oven.
Preheat oven to 350º. Place rolls in heated oven and bake until golden brown or 190º internal temp. Remove from oven, and cool for 5 min. Then invert rolls on tray. If you wait too long, syrup will thicken and rolls will stick. Make the icing by mixing cream cheese in bowl until smooth. Add milk and powdered sugar. Beat until smooth. When rolls are slightly cool, spread on icing.
©Alton Brown, Food Network, 2006 |
This recipe for Over Night Cinnamon Rolls is from