We just love an excuse to have brunch in our family. So when friends of ours were coming over on a Saturday morning, I jumped at the chance to host brunch. And since it had been a couple years since I had made cinnamon rolls, this seemed like the perfect excuse. However, I obviously didn't want to be up at dawn in order to have a 10 am brunch so these overnight cinnamon rolls seemed like a perfect option. I made the dough and prepped the cinnamon rolls the afternoon before and let them hang out in our fridge overnight. It definitely made for a very leisurely morning the next day because all I had to do was have the rolls rise a little more and then cook them. Definitely a great way to have brunch!
Of course, you can't go wrong with cinnamon rolls -- delicious and such a treat! I think I slightly overcooked mine so I'd recommend checking them after 25 minutes of baking. I also like less icing than most people (I think the cinnamon-sugar should be the star!), so I halved the icing recipe below and that worked great for us.
We reheated the leftovers in the microwave on low power the next few days for breakfast which turned out really well. I highly recommend serving them warm!
Overnight Cinnamon Rolls
Taken from: Alton Brown
Makes 12 rolls
- 4 large egg yolks, room temperature (I actually used 2 egg yolks and 2 whole eggs)
- 1 large whole egg, room temperature (I actually used 2 egg yolks and 2 whole eggs)
- 2 ounces sugar, approximately 1/4 cup (I used a very scant 1/4 cup)
- 3 ounces unsalted butter, melted, approximately 6 tablespoons
- 6 ounces buttermilk, room temperature (I used leftover whey)
- 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 or cooking spray
- 8 ounces light brown sugar, approximately 1 cup (I did a loose 1 cup)
- 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
- 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 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 25-30 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.