Overnight Cinnamon Rolls

Make-ahead buttermilk cinnamon rolls that proof overnight in the fridge and bake up tender with cream cheese icing.

Ingredients

• 4 large egg yolks
• 1 large egg
• 1/4 cup (2 ounces) sugar
• 3 ounces unsalted butter, melted
• 6 ounces buttermilk, room temperature
• 1 package instant dry yeast (2 1/4 teaspoons)
• 20 ounces all-purpose flour, plus more for dusting
• 1 1/4 teaspoons kosher salt

Vegetable oil, for the bowl

• 8 ounces packed light brown sugar
• 1 tablespoon ground cinnamon

Pinch of kosher salt

• 1 1/2 ounces unsalted butter, melted (for filling)
• 2 1/2 ounces cream cheese, softened
• 3 tablespoons milk
• 5 1/2 ounces powdered sugar

Directions

1. Whisk the egg yolks, whole egg, sugar, melted butter, and buttermilk in a mixer bowl.
2. Add the yeast, about half the flour, and the salt and mix, then add the remaining flour and knead until smooth and elastic.
3. Transfer to an oiled bowl, cover, and let rise until doubled, about 2 hours.
4. Roll the dough into an 18-by-12-inch rectangle on a floured surface.
5. Combine the brown sugar, cinnamon, and pinch of salt, brush the dough with the melted butter, and sprinkle the filling evenly over it.
6. Roll up tightly from the long side, cut into 12 rolls, and arrange in a buttered 9-by-13-inch pan.

Cover and refrigerate overnight.

1. In the morning, let the rolls sit at room temperature for 30 minutes while the oven heats to 350 degrees F.
2. Bake 30 minutes until golden and the centers reach 190 degrees F.
3. Whisk the cream cheese, milk, and powdered sugar into a smooth icing and spread over the warm rolls.

Notes

Alton Brown’s overnight cinnamon rolls; the cold rise lets you bake fresh rolls first thing in the morning.