Alton Brown’s Overnight Cinnamon Rolls Will Make You Never Want Store-Bought Again
If you’re looking for a delicious and easy overnight cinnamon roll recipe, then look no further! Alton Brown’s Overnight Cinnamon Rolls are the perfect way to start your day. These delicious, warm and gooey cinnamon rolls will make you never want store-bought again. Not only do these cinnamon rolls come together quickly, but they are also surprisingly easy to make. Follow along with Alton’s easy tutorial to make the perfect overnight cinnamon roll. Enjoy them with a hot cup of coffee and you have the perfect breakfast.
Homemade cinnamon rolls are the ultimate treat. They are warm, delicious, and so much better than store-bought. Not only do homemade overnight cinnamon rolls taste better, but they offer a variety of other benefits as well.
1. Better Flavor: When you make your own cinnamon rolls, you get to control all of the ingredients. This means that you can use the freshest ingredients for the best flavor. You also get to choose how much sugar, butter, and spices you use. This results in a richer, fuller flavor than store-bought.
2. Healthier Option: Making your own overnight cinnamon rolls gives you the opportunity to use healthier ingredients. You can opt for whole wheat flour instead of all-purpose flour, use less sugar, and add in other healthy ingredients like nuts or dried fruit.
3. Cost Savings: Homemade cinnamon rolls are actually cheaper to make than buying them at the store. All you need is some basic ingredients and you have everything you need to make a batch of delicious cinnamon rolls!
4. Fun and Satisfying: Finally, baking your own overnight cinnamon rolls is a fun and satisfying experience. From kneading the dough to rolling it out and topping it with butter and spices, it’s an enjoyable and rewarding process. Plus, there is nothing better than the smell of freshly baked cinnamon rolls coming from your oven!
Not exactly what you are looking for? Try these other sweet recipes: Luscious Lemon Squares, Easy Chocolate Ice Cream or Salted-Caramel Pineapple Upside-Down Cake.
Read more about 30 Science-Backed Health Benefits of Cinnamon
PrintOvernight Cinnamon Rolls
Alton’s Overnight Cinnamon Rolls are so good, you’ll never go back to store-bought.
- Prep Time: :45
- Cook Time: :30
- Total Time: 17:15
- Yield: 12 1x
- Category: Breakfast
- Method: Oven
Ingredients
Dough
- 4 large egg yolks, room temperature
- 1 large whole egg, room temperature
- 2 ounces sugar, approximately 1/4 cup
- 3 ounces unsalted butter, melted, approximately 6 tablespoons
- 6 ounces buttermilk, room temperature
- 20 ounces all-purpose flour, approximately 4 cups, plus additional for dusting
- 1 package instant dry yeast, approximately 2 1/4 teaspoons
- 1 1/4 teaspoons kosher salt
- Vegetable oil or cooking spray
Filling
- 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
Icing
- 2 1/2 ounces cream cheese, softened, approximately 1/4 cup
- 3 tablespoons milk
- 5 1/2 ounces powdered sugar, approximately 1 1/2 cups
Instructions
- 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 approximately 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 all but 3/4 cup of the 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. 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 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 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.