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| Fresh out of the oven. Yum! |
Prep Time: 45 minutes
Rest Time: 2-2.5 hours
Rise Time: 30 minutes
Cook time: 30 minutes
Yields 12 rolls
Ingredients:
Dough:
4 large egg yolks, room temperature1 whole egg, room temperature
1/4 cup sugar
6 tablespoons unsalted butter
6 ounces buttermilk, room temperature
4 cups all-purpose flour, plus additional for dusting
1 package instant dry yeast, or 2 1/4 teaspoons
1 1/4 kosher salt
vegetable oil or cooking spray
Filling:
1 cup packed light brown sugar
1 tablespoon cinnamon
pinch of salt
1 1/2 tablespoons butter
Icing:
2.5 ounces cream cheese (about 1/4 cup) (I used 4 oz)
3 tablespoons milk
1 1/2 cups powdered sugar
Directions:
Dough: In an electric mixer whisk egg yolks, whole egg, sugar, butter, & buttermilk. Add 2 cups of flour, salt, & yeast. Whisk until moistened and just combined. Remove whisk attachment and add dough hook. Add all but 3/4 cup of remaining flour and knead on low for 5 minutes. Check the consistency of the dough. It should be moist but not sticky. Add more flour if necessary. Knead on low for 5 more minutes or until the dough clears the side of the bowl. Turn out the dough on a lightly floured work space and knead by hand for 30 seconds. Lightly oil a large bowl and place the dough in the bowl. Lightly oil the top of the dough and cover for 2-2.5 hours. Until the dough has doubled in size.Combine brown sugar, cinnamon, & salt in a bowl and mix very well. Set aside for later use.
Butter a 9x13 glass baking dish. Place dough on a lightly floured work space. Shape into a 12x18 rectangle with the long side facing you. Brush the dough with melted butter leaving 1/2 inch boarder on the top edge. Sprinkle sugar mixture leaving 3/4 inch boarder from top edge. Gently press filling into the dough. Tightly roll the dough starting with the edge closes to you. Pinch seam and place seam side down. If needed squeeze the dough until it is an even thickness. Slice dough into 1.5 inch rolls (yields 12). Place rolls cut side down in buttered pan. Cover tightly with plastic wrap and place in the refrigerator overnight or up to 16 hours.
Remove rolls from refrigerator (remove plastic wrap) and place in the oven (turned off). Place a shallow baking dish on the oven rack just below the rolls and fill with boiling water. Close the oven and let rolls rise until they are slightly puffy (about 30 minutes). Remove rolls and pan with water and preheat oven to 350 degrees. When oven is preheated place rolls on the middle rack and bake until golden brown (about 30 minutes).
While rolls are cooling make your frosting. Whisk cream cheese in electric mixer until it is creamy/fluffy. Add milk, whisk. Add powdered sugar, whisk. Spread over the rolls.
----I doubled this recipe and stored the other prepared cinnamon roll log in the freezer. I will post again on how they do when we decide to eat them. :)
