Make- Ahead Cinnamon Rolls
Yield: 12 rolls
Prep Time: 30 min + rising times
Cook Time: 30 min
If you don't have a stand mixer, use a hand mixer for the initial mixing, then a strong wooden spoon to mix in the rest. Knead by hand until the texture is smooth and elastic and no longer sticky.
4 large egg yolks, at room temperature
1 large egg, at room temperature
1/4 cup sugar
6 Tablespoons unsalted butter, melted
6 ounces buttermilk, at room temperature
4 + cups all-purpose flour
1 package active dry yeast (or 2 1/4 teaspoons)
1 1/4 teaspoons salt
1 cup light brown sugar, packed
1 Tablespoon ground cinnamon
pinch of salt
1 1/2 Tablespoons unsalted butter, melted
1/4 cup cream cheese, softened
3 Tablespoons milk
1 1/2 cups powdered sugar
1. Prepare dough: In the bowl of a stand mixer with the whisk attachment, whisk egg yolks, whole eggs, sugar, butter and buttermilk. Add about 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 in a warm place.
2. Combine brown sugar, cinnamon and salt in a medium bowl. Mix until well incorporated. Set aside until ready to use.
3. Butter a 9x13-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 18x12-inch rectangle. Brush the dough with the 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 cream even thickness. Using a serrated knife, slice the cylinder into 1½-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.
4. 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 - 45 minutes. Remove the rolls and the shallow pan of water from the oven.
5. Preheat the oven to 350°F.
6. When the oven is ready, place the rolls on the middle rack and bake until golden brown, or until the internal temperature reached 190°F. on an instant read thermometer, approximately 30 minutes.
7. 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 rolls and serve immediately.
*If you need to "create" a warm place for your dough to rise, try this: Turn on your oven to 400 degrees and let it warm up for one minute. Turn off the oven after one minute. Turn on the oven light. This creates a warm place for your dough to rise. (don't forget to turn OFF the oven!)
Source: RecipeGirl.com (via "Hopflower" MSBB)