Real Cinnamon Rolls

I adapted Alton Brown’s recipe for Overnight Cinnamon Rolls. I made my rolls the morning of a weekend brunch and while they didn’t rise very much (don’t know why), they still turned out perfect. They were warm, gooey, buttery, sweet, goodness.  


4 egg yolks
1 whole egg
1/4 cup sugar
6 T. butter, melted
3/4 cup buttermilk (2% milk blended with 1 t. vinegar)
3 + c. flour
2 ounces sugar, approximately 1/4 cup
1 package instant dry yeast
1 t. kosher salt
a little vegetable oil for coating the dough

1 1/4 c. brown sugar
3/4 c. butter, melted
2 t. cinnamon
pinch of kosher salt
1/2 cup chopped walnuts

First make your dough by placing eggs, butter, sugar and milk into a food processor (I use that because it’s what I have, but you could use a kitchen aid, your hands, etc…). In a small bowl, combine 2 cups flour, salt, and yeast. Stir, then slowly add to egg mixture and blend together. Slowly add remaining flour until a ball forms. Add more flour if needed. Form a ball of dough a place in a large bowl. Coat the dough with vegetable oil or cooking spray. Cover with a damp warm dishtowel and store in a warm dark place. I put mine in my oven with a pot of boiling water. After 2 hours the dough should have risen (mine didn’t but I continued on as usually). Punch down the bread and roll onto a flour dusted countertop. Roll into a large rectangle, larger that a 9 by 13 pan, about 1/2 in. thick.

Meanwhile, in a small bowl, combine brown sugar, cinnamon and salt. Using a brush, brush 1/2 cup of the melted butter over the dough. Top it with the brown sugar mixture, covering the dough completely:) Starting from one end of the dough, roll it into a jelly-roll shape, tucking the dough reasonably tightly, but not too tight. In an 8 by 8 in. shallow pan, pour the remaining 1/4 butter into the bottom of the pan. Cover with walnuts. Using a sharp knife, cut the jelly-roll dough into large 2 in. rolls. Lay the rolls swirl side up side by side in the butter/nut filled pan. Allow rolls to sit for about 30 minutes to rise again. Meanwhile, preheat oven to 350 degrees. Bake rolls for 35-45 minutes, check for doneness. Serve immediately.


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