Overnight Cinnamon Rolls
Overnight Cinnamon Rolls
A Christmas tradition in the Watt household!
Servings 12 rolls
- 4 large egg yolk room temperature
- 1 large 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 teaspoons kosher salt
- vegetable oil
- 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
- 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 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 whisk until combined. Sift in the powdered sugar, and whisk until smooth. Spread over the rolls and serve immediately.
Calories: 475kcal | Carbohydrates: 76g | Protein: 8g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 114mg | Sodium: 569mg | Potassium: 128mg | Fiber: 2g | Sugar: 37g | Vitamin A: 450IU | Calcium: 40mg | Iron: 2.9mg