The Baker’s Mann is typically about recipes that can be made
on a given weeknight. This Alton
Brown recipe has a pain in the rump factor (12 hours start to finish) because
it takes patience – something that I am
in short supply of lately. But… if you have
the desire to make your own cinnamon rolls and you time it properly, this will
make your house smell great and make you the star of the family.
Ingredients:
.JPG) |
| Cinnamon Rolls |
Dough:
1.
4 large egg yolks, room temperature
2.
1 large whole egg, room temperature
3.
2 oz. sugar, approximately 1/4 cup
4.
3 oz. unsalted butter, melted, approximately 6
tablespoons
5.
6 oz. buttermilk, room temperature
6.
20 oz. all-purpose flour, approximately 4 cups, plus
additional for dusting
7.
1 package instant (rapid rise) dry yeast, approximately
2 1/4 teaspoons
8.
1 1/4 t kosher salt
9.
Vegetable oil or cooking spray
Filling:
1.
8 oz. light brown sugar, approximately 1 cup packed
2.
1 T ground cinnamon
3.
Pinch salt
4.
¾ oz unsalted butter, melted, approximately 1 1/2 T
Icing:
1.
2 1/2 oz. cream cheese, softened, approximately 1/4 cup
2.
3 T milk
3.
5 1/2 oz. 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 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 1 ¼ cup
more 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 (with a rolling pin)
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 (I filled a
tea kettle with water and then poured it into a brownie pan in the oven) 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.
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