This recipe is borrowed from the Food Networks Alton Brown incorporating some of the stuff I learned along the way.
Date Made: 1/25/15
Prep time: 1 hour
Cook time: 30 Minutes
- Basting Brush
- Stand Mixer
- 4 large egg yolks
- 1 large whole egg
- 1/4 cup sugar
- 1 stick of unsalted butter, melted,
- 6 ounces buttermilk (if you don’t have buttermilk mix 1 tablespoon of white vinegar with 1 cup of milk)
- 4 cups all-purpose flour
- 1 package instant dry yeast, approximately 2 1/4 teaspoons
- 1 1/4 teaspoons salt
- Vegetable oil
- 8 ounces light brown sugar, approximately 1 cup packed
- 1 tablespoon ground cinnamon
- Pinch salt
- 3/4 -ounce unsalted butter, melted, approximately 1 1/2 tablespoons
- 1/4 – 1/2 cup cream cheese, softened
- 3 tablespoons milk
- 1.5 Cups powdered sugar
Dough – Part 1
- In stand mixer, whisk the egg yolks, whole egg, sugar, butter, and buttermilk for 2 minutes
- 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 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.
- Lightly oil a large bowl. Transfer the dough to the bowl, lightly oil the top of the dough, cover and let double in volume, 2-4 hours.
Dough – Part 2
- Combine the brown sugar, cinnamon and salt in a medium bowl. Mix until well incorporated. Set aside until ready to use.
- Lightly flour a working station (like a counter) and put dough on it. Gently shape the dough into a rectangle with the long side nearest you. Aiming for a an 18 by 12-inch rectangle. TIP: you shouldnt be able to see through dough at any point..
- Liberally brush the dough with 1/2 stick of melted butter
- Sprinkle the filling mixture over the dough and then 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.
- Using a serrated knife, slice the cylinder into 1 1/2-inch rolls; yielding 12 rolls.
- Arrange rolls cut side down in a buttered 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 pit 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. You’ll likely see gooey cinnamon around buns in the pan.
- Preheat the oven to 350 degrees F.
- Cook for approximately 30 minutes and then let cool until lukewarm
- While the rolls are cooling, make the icing by whisking the cream cheese, milk, and powdered sugar until combined. Whisk until smooth.
- Spread over the rolls serve.
- Instead of cream cheese use mascarpone
- Before rolling the dough, add your favorite nut of choice
Alton Brown really killed it with this recipe. I wish the food network used bullet points in their recipes instead of paragraphs – its easier to read.