I love doing all the work the night before, so I can relax in the morning! You will love this Cinnamon Roll recipe-- this goes with the Conference Breakfast Menu # 1. Hope you have a great weekend, and you are uplifted and rejuvenated! Click here for Apron Giveaway details!
4 egg yolks, room temperature
1 whole egg, room temperature
1/4 Cup Sugar
6 T Unsalted Butter
6 oz Buttermilk
4 Cups Flour, Plus Extra For Dusting
2 1/4 t Instant Dry Yeast
1 1/4 t Salt
1 Cup Brown SUgar
1 T Cinnamon
1 1/2 T Unsalted Butter, Melted
1/4 Cup Cream Cheese Softened
3 T Milk
1 1/2 Cups Powdered Sugar
For dough: in bowl of stand mixer with whisk attachment, whisk egg yolks, whole egg, sugar, butter and buttermilk. Add 2 cups flour along with yeast and salt; whisk until moistened and combine. Remove whisk attachment and replace with dough hook. Add all but 3/4 cup of remaining flour and knead on low for 5 minutes. Check dough and add more flour if necessary; the dough should feel soft and moist but not sticky. Knead on low for 5 more minutes, or until dough clears sides of the bowl. Turn dough onto floured surface, and knead by hand about 30 seconds. Spray bowl, and transfer dough to bowl and cover and let double in size about 2 hours. (take your time with this process, this is what makes or breaks the cinnamon rolls)
Combine brown sugar, cinnamon and salt in a bowl. Set aside until ready to use. Turn dough onto floured work surface. Shape dough into a rectangle with long side nearest to you. Roll into a 18 by 12 inch rectangle. Brush dough with 1 1/2 T melted butter, leaving a 1/2 inch border along the top edge. Sprinkle the filling over dough, leaving a 3/4 inch border along the top edge. Beginning with the long edge nearest you, roll dough into tight cylinder. Firmly pinch the seam to seal the roll and place seam side down. Using unwaxed, unflavored dental floss, cut the cylinder into 1 1/2 inch rolls, 12 rolls (slide the floss under the roll, and cut by quickly crossing the two sides). Arrange rolls in baking dish; cover tightly with plastic wrap and store in refrigerator overnight or up to 16 hours.
Remove rolls from refrigerator and place in turned off oven, fill a shallow pan 2/3 full of boiling water and set on rack below rolls. Close oven and let rolls rise until they look puffy, about 30 minutes. Remove rolls and water pan from oven.
Preheat oven to 350F. When oven is ready place rolls on middle rack and bake until golden brown, about 30 minutes. When rolls are cooling, make icing by whisking cream cheese in bowl of a stand mixer until creamy. Add milk and whisk until combined. Sift in powdered sugar, and whisk until smooth. Spread over rolls, and serve!
You might want to double your Icing recipe!
Original Recipe by Alton Brown at Food Network