Cinnamon Rolls with Cream Cheese Frosting
A delicious, special breakfast treat
Ingredients
Dough
4 large egg yolks, room temperature
1 large whole egg, room temperature
2 ounces sugar, approximately 1/4 cup
3 ounces unsalted butter, melted, approximately 6 tablespoons
6 ounces buttermilk, room temperature
20 ounces all-purpose flour, approximately 4 cups, plus additional for dusting
1 package instant dry yeast, approximately 2 1/4 teaspoons
1 1/4 teaspoon kosher salt
Filling
8 ounces light brown sugar, approximately 1 cup packed
1 tablespoon ground cinnamon
Pinch salt
3/4 ounce unsalted butter, softened but not melted, approximately 1 1/2 tablespoons
Icing
8 ounces cream cheese, room temperature
2 ounces butter (1/2 block), room temperature
1 teaspoon vanilla extract
Pinch kosher salt
9 ounces powdered sugar, sifted
Directions
For the dough: In the bowl of a stand mixer, with the whisk attachment, whisk the egg yolks , whole egg, sugar, butter and buttermilk. Add approximately 2 cups 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 (or if you have, a large rectangle shaped plastic container). 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, along with the 3/4 ounce softened butter.
Butter a 9″ x 13″ glass baking dish. Turn the dough out onto a lightly floured work surface. Gently shape the dough into a rectanngle with the long side nearest you. Roll into a n 18″ x 12″ rectangle. Brush the dough with the 3/4 ounce melted butter, leaving a 1/2″ border along the top edge. Sprinkle the filling mixture over the dough, leaving a 3/4″ 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 to create even thickness. Using a serrated knife, slice the cylinder in 1 1/2″ 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 proof in the oven, on lowest proof setting, until the rolls look slightly puffy; approximately 30 minutes. Preheat the oven to 350 degrees F. When the oven is heated, bake on the middle rack until golden brown, approximately 30 minutes, or until 190 degrees F on instant read thermometer.
For the Icing: Combine the cream cheese and butter on medium speed, until just blended, in the bowl of a stand mixer fitted with the paddle attachment. Add the vanilla extract and salt and beat until combined. With the speed set on low, add the powdered sugar in 2 batches, beating until smooth between each addition. Spread over the warm rolls and serve immediately.
Recipe adapted from Alton Brown’s Overnight Cinnamon Rolls.
Gracynn's Kitchen 