I looked for a cinnamon roll recipe that wouldn’t fail, and found this PERFECT recipe by the amazing Alton Brown.
I looked for a cinnamon roll recipe that wouldn't fail, and found this PERFECT recipe by the amazing Alton Brown.
Prep Time 45 minutes
Cook Time 30 minutes
Total Time 1 hour 15 minutes
- 4 large egg yolks
- 1 large whole egg
- 2 ounces sugar approximately 1/4 cup
- 3 ounces unsalted butter melted, approximately 6 tablespoons
- 6 ounces buttermilk
- 4 cups all-purpose flour plus additional for dusting
- 1 package instant dry yeast approximately 2 1/4 teaspoons
- 1 1/4 teaspoons kosher salt
- Vegetable oil or cooking spray
- 8 ounces light brown sugar approximately 1 cup packed
- 1 tablespoon ground cinnamon
- Pinch salt
- 3/4- ounce unsalted butter melted, approximately 1 1/2 tablespoons
- 2 1/2 ounces cream cheese softened, approximately 1/4 cup
- 3 tablespoons milk
- 5 1/2 ounces powdered sugar approximately 1 1/2 cups
Whisk the egg yolks, whole egg, sugar, butter, and buttermilk in a large bowl. Add ~2 cups flour, yeast, and salt. Whisk until combined. Add 1 1/4 cup flour to the bowl, and knead in the bowl for 10 minutes. Add more flour if necessary. The dough should feel soft and moist, but not sticky. Knead until the dough clears the sides of the bowl. Lightly flour a work surface. 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.
Add the brown sugar, cinnamon, and salt to a medium bowl. Mix until well incorporated. Set aside.
Butter a 9 by 13-inch glass baking dish. Lightly flour a work surface. Turn out the dough onto the surface. Gently shape the dough into a rectangle with the long side nearest you. Using a rolling pin, roll into an 18 by 12-inch rectangle. Brush the dough with the 3/4-ounce of melted butter, leaving 1/2-inch border along the top edge. Sprinkle the brown sugar mixture over the dough, leaving a 3/4-inch border along the top edge. Press the filling into the dough. Beginning with the long edge nearest you, roll the dough into a tight cylinder. Pinch the seam to seal and roll the cylinder seam side down. Gently squeeze the cylinder to create even thickness. Using a serrated knife, 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.
Remove the rolls from the refrigerator and place in an oven that is turned off on the middle shelf. Add a shallow pan on the bottom shelf of the oven. Fill it 2/3 full with boiling water, close the oven door, and let the rolls rise until they look slightly puffy, ~30 minutes. Remove the rolls and the shallow pan of water from the oven.
Preheat to 350F.
When preheated, place the rolls on the middle rack and bake until internal temperature reaches 190F, ~30 minutes.
Icing: Whisk the cream cheese in the bowl until creamy. Add the milk and whisk. Sift in the powdered sugar, and whisk until smooth. Spread over the rolls and serve immediately.