Overnight Cinnamon Rolls with Cream Cheese Frosting

Wouldn’t it have been nice to wake up this morning to warm, sweet, soft cinnamon rolls, straight out of the oven?

I agree, especially poring over these pictures on this snowy morning!

These Overnight Cinnamon Rolls with Cream Cheese Frosting are perfect to serve when you are hosting a crowd; or make them a tradition to serve your family on a birthday or holiday morning.  Along with the Bagel Bake, they are on any brunch menu I have a hand in (given that I have time to prepare the dough the night before). They are perfect to bring to a friend who has just had a baby, or someone who is recovering from surgery. And I have never heard anyone object to keeping the leftovers!

I love seeing the cinnamon and sugar bursting at the seams. It’s all I can do to not take a bite of the dough … the only thing stopping me is knowing how much better the finished product will be.

This batch is ready to go into the oven, in a disposable or reusable dish, destined for a colleague who recently had a baby. Note there are only 9 here – I saved 3 for myself, to experiment in a muffin pan. It didn’t go well. Stick with the larger pan.

The below picture is the same batch, baked, pre-frosting.

And therrrre’s the frosting.

… I baked and saved the uneven ends for myself.

Ingredients:

For the dough:
– 4 egg yolks, room temperature
– 1 whole egg, room temperature
– 1/4 c sugar
– 6 T unsalted butter, melted
– 3/4 c buttermilk, room temperature*
– approximately 4 c flour, plus additional for dusting
– 1 package instant dry yeast
– 1 1/4 t kosher salt

For the filling:
– 1 c brown sugar, packed
– 1 T ground cinnamon
– pinch of salt
– 1.5T unsalted butter

For the frosting:
– 1/4 c cream cheese, softened (low-fat will work)
– 3 T milk
– 1.5 c powdered sugar

How do I make it?

• For the dough: In the bowl of a stand mixer with the whisk attachment (or, by hand), whisk the egg yolks, whole egg, sugar, butter, and buttermilk.
• Add approximately 2 cups of the flour along with the yeast and salt; whisk until moistened and combined.
• Remove the whisk attachment and replace with a dough hook.
• Add all but 3/4 cup of the remaining flour and knead on low speed until the dough is soft and moist but not sticky, adding more flour if necessary. Knead on low speed a few minutes more, until the dough clears the sides of the bowl.
• Turn the dough out onto a lightly floured work surface; knead by hand about 30 seconds.
• Lightly oil a large bowl. Transfer the dough to the bowl, lightly oil the top of the dough, cover and let double in volume, 2 to 2 1/2 hours. It’s ok if it doesn’t completely double in volume.
• While the dough is rising, make the filling: Combine the brown sugar, cinnamon, and salt in a medium bowl. Mix until well incorporated, and set aside until ready to use.
• Butter a baking dish (either 9″ x 9″, or 9″ x 13″ glass baking dish).
• When the dough is done rising, turn it onto a lightly floured work surface (I just use a clean granite countertop, but you can use a smooth cutting board or a special mat made for this purpose. Using a floured rolling pin (or a floured wine bottle, I don’t judge), shape the dough into a rectangle with the long side nearest you. Continue to roll it, pretty much as large as you can get it, or 12″ x 18″.
• Brush the rectangle of dough with the 1.5 T of melted butter. Leave a small border at the top. Sprinkle the filling mixture over the dough, leaving the same border along the top edge.
• Beginning with the long edge nearest you, roll the dough into a tight tube. Roll it so the seam side is down. Using a bench scraper or a serrated knife, slice off the little ends. Then slice into half. Slice each of those halves into half, so you have four equal portions. Then slice each of the four portions into three pieces, so you have 12 rolls.
• Arrange rolls in the baking dish with the cut sides up (and down). Try to arrange them with the seam facing another roll, so those ends don’t get too crunchy when they bake.
• Cover tightly with plastic wrap and store in the refrigerator overnight.
• The next day: Microwave a large Pyrex filled with water until the water boils, and then move it your oven, which should be off, on a law rack. Remove the rolls from the refrigerator, remove the plastic wrap, and place in the oven above the water. With the oven door closed, let the rolls rise until they look slightly puffy, approximately 30 minutes, then remove the rolls and the water from the oven.
• Preheat the oven to 350. When preheated, place the rolls on the middle rack and bake until golden brown, approximately 30 minutes.
• Remove the rolls from the oven to cool.
• While they are cooling, make the frosting: Whisk the cream cheese in the bowl of a stand mixer (or whisk by hand) until smooth and creamy. Add the milk and whisk until combined. Sift in the powdered sugar, and whisk until smooth. Spread over the cooled rolls and serve immediately.

More info please?

I never buy a carton of buttermilk; instead, use skim milk and a fresh lemon. I use a Pyrex measuring glass, and place 1 to 2 tsp of fresh lemon juice in the glass, and then fill it up to 3/4 c with milk.  Let it sit until it curdles and comes to room temperature, about 5-10 minutes. {See also this recipe!}

Adapted from: http://www.foodnetwork.com/recipes/alton-brown/overnight-cinnamon-rolls-recipe/index.html