Overnight Buttermilk Soft and Fluffy Cinnamon Roll
Category
Breakfast - Brunch
Sub
Category
None
Ingredients
For the Dough
4 1/4 cups all-purpose flour
1/3 cup granulated sugar
2 1/4 teaspoons instant dry yeast
pinch salt, optional and to taste
6 tablespoons unsalted butter, melted (3/4 of one stick)
3 large eggs, lightly whisked
3/4 cup buttermilk
For the Filling
1/2 cup unsalted butter (1 stick), very soft - let it sit out while dough rises
1 to 1 1/4 cups light brown sugar, packed
about 3 teaspoons cinnamon (I used almost 5 teaspoons)
For the Cream Cheese Frosting
1/4 cup unsalted butter, softened
3 ounces cream cheese, softened
1/2 tablespoon vanilla extract
2 cups confectioners' sugar
Instructions
1. To the bowl of a stand mixer fitted with the paddle attachment, combine 4 cups flour, 1/3
cup sugar, yeast, salt to taste, set aside. Place 6 tablespoons butter in a small microwave
safe bowl, and heat to melt, about 45 seconds, set aside. Crack eggs in another bowl and
whisk, set aside. Add buttermilk to a glass measuring cup and warm to temperature, about
45 seconds. Warm milk. If the milk separates or gets a little funny looking after being
warmed, whisk it. To the dry ingredients in the stand mixer, add the melted butter,
eggs,buttermilk, and beat on medium low speed for about 1 minute, or until combined.
Knead for 10 to 12 minutes. If after 5 minutes more flour is needed add remaining flour 1
tbsp at a time until the dough clears the side but sticks top the bottom.
2. This is a very sticky, tacky, moist, and borderline sloppy dough, don't be tempted to over
flour it. The more flour you add now, the less fluffy and more dense the rolls. Remove the
dough from the mixing bowl, spray a large mixing with cooking spray, and place the dough
in the bowl. Cover with plasticwrap and place it in a warm, draft free place to rise for
about 2 to 2 1/2 hours, or doubled in size. I keep my bowl inside a powered off oven. Every
45 minutes or so, I power on the oven for 1 minute to 400F, as if I am preheating it, then I
power it off. Do not, repeat not, keep the oven on. These short bursts of 1 minute
of heat create a stable warm environment, ideal for the yeast.
Prepare a sheetcake pan with a raised edge so they have more
room to rise, and bake more evenly. Line pan with aluminum foil,
spray with cooking spray; set aside.
3. After dough has doubled in size, punch it down. Turn dough out
onto a floured Silpat or floured countertop. Knead it lightly for
about 2 minutes. With a rolling pin, roll it out to a 16 by 12 inch
rectangle; just slightly larger than a standard Silpat. With a knife,
butter the dough with 1/2 cup soft butter, leaving a 3/4 inch
border around the edges. Sprinkle the brown sugar over it.
Sprinkle the cinnamon over the brown sugar; I was very generous
with the cinnamon and used almost 5 teaspoons just eyeball it and
shake it on. Loosen the dough from the counter using a bench
scraper (or metal spatula), and starting with a long edge, roll the
dough into a tight log. Pinch the seam closed and turn log so seam
side is down. Gently stretch the log to be 18 inches in length with
an even diameter all the way around and pat the ends to even
them up. Don't fret if your log isn't perfect it's okay.
4. Slice the cylinder into 12 evenly sized rolls (about 1 1/2 inches
wide) using a bench scraper, serrated knife. Arrange the rolls cut
side down in the prepared baking pan. Cover with plastic wrap.
Place pan in refrigerator for up to 16 hours. Before baking, let the
rolls sit at room temperature until they have nearly doubled in
size, about 1 hour. Bake at 350F for 22 to 25 minutes, or until
lightly golden on top and cooked through but not overly browned.
Immediately and generously, spread cream cheese frosting on the
warm rolls. Serve immediately. I recommend making this at night if
you're doing the overnight version, refrigerating it, and taking out
along with the rolls as they rise so when you need it, it's well
softened.
Originally Submitted
4/28/2013
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