That’s all I can really say about that. Super tired. (Okay, I guess that’s not all I can say about that).
Mondays jolt me into the week way too fast for my liking. I go from sleeping in until 9 to dragging my butt out of bed at 5:45 to rush to spin class. Which I really needed to go to after this delicious treat I made over the weekend.
Yeast recipes really scare me. I rely on my bread maker way too heavily for the rising process. So when I decided to jump into my first 30 by 30 recipe, I wanted to follow this recipe exact. Another Alton Brown genius recipe, these “Overnight Cinnamon Rolls” were not as scary as I thought they would be.
(If only you knew how long it is taking me to write this and stay on track. I am all caught up watching Millionaire Matchmaker…I have an addiction to trashy television, I may dedicate an entire random post to my shows of choice).
Moving along…these Cinnamon Rolls are amazing, and easy. No, Really! You do the hard work the night before, then a little bit of work in the morning and voila! I highly encourage you to try to make these. I only had one adaptation, and that was to add vanilla to the icing.
So, what are you going to do this weekend? That’s right, make Cinnamon Rolls! You have one whole extra day to enjoy, put that kitchen to use.
Now I am asking without the rhetorical connotation….What are your plans this upcoming holiday weekend?
• 4 large egg yolks, room temperature
• 1 large whole egg, room temperature
• 1/4 cup sugar
• 6 tablespoons unsalted butter, melted
• 6 ounces buttermilk, room temperature
• 4 cups all-purpose flour
• 1 package instant dry yeast, approximately 2 1/4 teaspoons
• 1 1/4 teaspoons salt
• Cooking spray
• 1 cup light brown sugar
• 1 tablespoon ground cinnamon
• Pinch salt
• 1 ½ tablespoons unsalted butter, melted
• 2 1/2 ounces cream cheese, softened
• 3 tablespoons milk
• 1 ½ cups powdered sugar
• 1 tablespoon vanilla
In the bowl of a stand mixer with the whisk attachment, whisk the egg yolks, whole egg, sugar, butter, and buttermilk. Add 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.
Combine the brown sugar, cinnamon and salt in a medium bowl. Mix until well incorporated. Set aside until ready to use.
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 3/4-ounce 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, 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. 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 30 minutes.
While the rolls are cooling slightly, make the icing by whisking the cream cheese in the bowl of a stand mixer until creamy.
Add the milk and vanilla, whisk until combined. Sift in the powdered sugar, and whisk until smooth. Spread over the rolls and serve immediately.