Overnight Cinnamon Rolls / Sticky Buns

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

  1. In stand mixer, whisk the egg yolks, whole egg, sugar, butter, and buttermilk for 2 minutes
  2. Add 2 cups of the flour along with the yeast and salt; whisk until moistened and combined.
  3. Remove the whisk attachment and replace with a dough hook.
  4. 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.
  5. Knead on low speed 5 minutes more or until the dough clears the sides of the bowl.
  6. 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

  1. Combine the brown sugar, cinnamon and salt in a medium bowl. Mix until well incorporated. Set aside until ready to use.
  2. 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..
  3. Liberally brush the dough with 1/2 stick of melted butter
  4. Sprinkle the filling mixture over the dough and then gently press the filling into the dough.
  5. 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.
  6. Using a serrated knife, slice the cylinder into 1 1/2-inch rolls; yielding 12 rolls.
  7. 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.


  1. 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.
  2. Preheat the oven to 350 degrees F.
  3. Cook for approximately 30 minutes and then let cool until lukewarm


  1. While the rolls are cooling, make the icing by whisking the cream cheese, milk, and powdered sugar until combined. Whisk until smooth.
  2. 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.

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