Adapted from Alton Brown, TV FoodNetwork, 2006
Roasting oven environment
- 4 large egg yolks, room temperature
- 1 large whole egg, room temperature
- 1/4 cup sugar
- 6 tablespoons unsalted butter, melted plus extra to butter baking dish
- 3/4 cup buttermilk
- 4 cups all-purpose flour, plus extra for kneading 1 package instant dry yeast
- 1 1/4 teaspoons kosher salt
- 1 cup light brown sugar, packed
- 1 tablespoon ground cinnamon
- Pinch salt
- 2 tablespoon unsalted butter, softened
- 1/4 cup cream cheese, softened
- 3 tablespoons milk
- 1 1/2 cup powdered sugar, sifted
In the bowl of a stand mixer with the whist attachment, whisk the eggs, sugar, butter and buttermilk until combined. Add half the flour, yeast and salt; whisk until moistened and combined. Replace the whisk attachment with the dough hook and add the remainder of the flour. Knead on low speed for 5 minutes. The dough should be soft but not sticky. Add a little more flour if necessary. Knead for another 5 minutes.
Turn the dough out onto a lightly floured work surface; knead by hand for about 30 seconds and form into a ball. Lightly oil a large bowl and place the dough in the bowl. Lightly oil the top of the dough, cover bowl with plastic wrap and let double in volume, 2 to 2 1/2 hours.
Combine the brown sugar, cinnamon and salt in medium bowl. Set aside
Butter a 9×12 ceramic baking dish. Turn the dough out onto a lightly floured work surface. Roll the dough into an 18 by 12 inch rectangle with the longest edge nearest you. Spread the dough with the soft butter then sprinkle the filling mixture over the top, leaving a 3/4 inch border along the top edge. Gently press the filling into the dough. Starting with the edge closest to you, roll the dough into a tight cylinder. Firmly pinch the seam to seal and roll the cylinder seam side down. Gently squeeze the cylinder to create even thickness. With a serrated knife, cut the cylinder into 12 equal slices and place cut side down into the baking pan. Cover with plastic and place into the refrigerator for up to 16 hours.
Prior to baking, remove the rolls from the refrigerator 1 1/2 hours before baking.
Place into the oven, uncovered and bake for 20 minutes. If your oven has dropped below 450 degrees overnight, you may have to bake them longer. Spreading the coals over the floor the night before will help you retain more heat.
While the cinnamon rolls bake, whisk together the softened cream cheese, milk and powdered sugar. Spread over the rolls right when they come out of the oven and serve.