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 C 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 C 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 min 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 2-3 hrs
Combine the brown sugar,cinnamon and salt in a
medium bowl. Mix until well incorporated. Set aside
until ready to use.
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 18 by 12 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 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.
Preheat the oven to 350. When the oven is ready,
place the rolls on the middle rack and bake until
golden brown or until the internal temp reaches
190, approximately 30 minutes. While the rolls are
cooling slightly make the icing by whisking
sugar,milk and vanilla together. Spread over rolls
Originally Submitted
2/22/2017
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