Friday, October 21, 2011

Overnight Cinnamon Rolls

When Jud worked at the church, Sharon Sheriff made something wonderful for the staff every Tuesday for their staff meeting. These were some of Jud's favorite. She gave me the recipe, but this is the first time I have made them. I can see why they are Jud's favorite. Thanks, Sharon!

Printable Version:

4 large egg yolks, room temperature
1 large whole egg, room temperature
1/4 cup sugar, divided (less 1 teaspoon for yeast mixture)
6 tablespoons unsalted butter, melted
6 ounces buttermilk, room temperature
4 cups flour, plus additional for dusting
1 package instant dry yeast
1 tablespoon warm water, plus 1 teaspoon sugar
1 1/4 teaspoon kosher salt
vegetable oil
1 cup packed light brown sugar
1 tablespoon ground cinnamon
pinch of salt
1 1/2 tablespoons unsalted butter, melted
2 1/2 ounces cream cheese, softened, approximately 1/4 cup
3 tablespoons milk
1 1/2 cups sifted powdered sugar
Directions for dough:
For the dough: In a small bowl dissolve the yeast in 1 tablespoon warm water with 1 teaspoon sugar. In the bowl of a stand mixer with the whisk attachment, whisk the egg yolks, whole egg, sugar, butter, buttermilk, and yeast mixture. Add 2 cups of flour and salt. Whisk until moistened and combined. Remove the whisk attachment and replace with a dough hook. Add all but 3/4 cup of remaining flour; the dough should feel soft and moist but not sticky. 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, turning over dough so that top is oiled. Cover and let double in volume, 2-2 1/2 hours.
For the Filling:
Combine brown sugar, cinnamon and salt in a medium bowl. Mix until well incorporated. Set aside until ready to use.

Butter a 9" X 13" 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" X 12" rectanghle. Brush the dough with the melted butter, leaving a 1/2 inch 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. 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 " 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, leaving plastic wrap on, 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 oven to 350 degrees.

When the oven is ready, place the uncovered rolls on the middle rack and bake until golden brown, approximately 30 minutes.  Mine only took about 20-25 minutes.

While rolls are cooling slightly, make the icing by whisking the cream cheese in a bowl with a mixer. 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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