These cinnamon rolls are delicious, and I love that they use buttermilk. I love baking with buttermilk. This is Alton Brown's recipe, which I found through another blog (Foodie Bride). You make the dough and let it slow rise for 2 hours, then form your cinnamon rolls, and let it rise reeeeeally slowly this time, overnight in the fridge. You then make them rise even more in the morning with some boiling water and an oven, bake them, and you're ready to eat!
This dough was just a pleasure to work with- soft, smooth and just firm enough. It rolled out like a freakin' dream!!! There was no sticking to my lightly floured counter. (BTW, I hate rolling out things directly on my counter and rarely do so. I usually just use my largest cutting board (easier to wash) but that was not going to work this time, with the dough needing to be rolled out to an 18x12 inch rectangle. I don't have a board big enough! This was no problem though, to roll out, or clean up. Totally worth it). I followed Foodie Bride and increased the sugar/cinnamon filling, but I think it was just a tad too sweet with that, and the frosting on top. Still good though; I'm not complaining! Next time I might just follow Alton a little more closely.
I used one cup of whole wheat pastry flour in the dough and Neufchatel cheese for the frosting. The reicpe is supposed to make 12 rolls, but I'm obviously bad at cutting things into an even amount, so I made 15 rolls out of this recipe. I'll aim for 12 next time!
Overnight Cinnamon Rolls
Makes 12 rolls, or 15, if you're like me
4 large egg yolks, room temp1 large whole egg, room temp
1/4 cup sugar
6 Tbsp unsalted butter, melted
3/4 cup buttermilk, room temp
1 teaspoon vanilla extract
20 oz all-purpose flour (approximately 4 cups), plus additional for dusting (I used one cup whole wheat pastry flr.)
1 pkg (2 1/4 tsp) instant dry yeast
1 1/4 tsp sea salt
Vegetable oil or cooking spray
1 1/4 cup light brown sugar, packed
1 1/4 Tbsp ground cinnamon
2 Tbsp unsalted butter, melted
4 ounces Neufchatel or cream cheese, softened
3 tablespoons milk, or as needed
2 cups powdered sugar
1/2 teaspoon vanilla extract
For the dough: in the bowl of a stand mixer with the whisk attachment, whisk the egg yolks, whole egg, sugar, butter, buttermilk, and vanilla. 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 for 5 minutes. Check the consistency of the dough, add more flour if necessary; the dough should feel soft and moist but not sticky. Knead on low speed 5 minutes more or 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.
For the filling: Combine the brown sugar, cinnamon and salt in a medium bowl. Mix until well incorporated. Set aside until ready to use.
To assemble: Butter a 9 by 13-inch glass baking dish. Turn the dough out onto a lightly floured work surface. Gently shape the dough into a rectangle with the long side nearest you. Roll into an 18 by 12-inch rectangle. Brush the dough with the 2 Tbs. of melted butter, leaving 1/2-inch border along the top edge. Sprinkle the filling mixture over the dough, leaving a 3/4-inch border along the top edge; gently press the filling into the dough. Beginning with the long edge nearest you, roll the dough into a tight cylinder. Firmly pinch the seam to seal and roll the cylinder seam side down. Very gently squeeze the cylinder to create even thickness. Using a serrated knife, (or un-waxed dental floss) slice the cylinder into 1 1/2-inch rolls; yielding 12 rolls. Arrange rolls cut side down in the baking dish; cover tightly with plastic wrap and store in the refrigerator overnight or up to 16 hours.
The next morning: Remove the rolls from the refrigerator and place in an oven that is turned off. Fill a shallow pan 2/3-full of boiling water and set on the rack below the rolls. Close the oven door and let the rolls rise until they look slightly puffy; approximately 30 minutes. Remove the rolls and the shallow pan of water from the oven.
Preheat the oven to 350 degrees F.
When the oven is ready, place the rolls on the middle rack and bake until golden brown, or until the internal temperature reaches 190 degrees F on an instant-read thermometer, approximately 25-30 minutes.
While the rolls are cooling slightly, make the icing by whisking the Neufchatel in the bowl of a stand mixer until creamy. Add the milk and whisk until combined. Sift in the powdered sugar, and whisk until smooth. Spread over the rolls and serve immediately.
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