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recipes:overnight_cinnamon_rolls [2016/12/16 14:07] – created jmarcos | recipes:overnight_cinnamon_rolls [Unknown date] (current) – external edit (Unknown date) 127.0.0.1 | ||
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+ | {{ : | ||
+ | ====== Overnight Cinnamon Rolls ====== | ||
+ | |||
+ | /* Description */ | ||
+ | |||
+ | [[http:// | ||
+ | |||
+ | <WRAP right> | ||
+ | |||
+ | |**Preheat: | ||
+ | |**Prep:** 0: | ||
+ | |||
+ | ====== Ingredients ====== | ||
+ | **Dough:** | ||
+ | * 4 large egg yolks, room temperature | ||
+ | * 1 large whole egg, room temperature | ||
+ | * 2 ounces sugar, approximately 1/4 cup | ||
+ | * 3 ounces unsalted butter, melted, approximately 6 tablespoons | ||
+ | * 6 ounces buttermilk, room temperature | ||
+ | * 20 ounces all-purpose flour, approximately 4 cups, plus additional for dusting | ||
+ | * 1 package instant dry yeast, approximately 2 1/4 teaspoons | ||
+ | * 1 1/4 teaspoons kosher salt | ||
+ | * Vegetable oil or cooking spray | ||
+ | |||
+ | **Filling: | ||
+ | * 8 ounces light brown sugar, approximately 1 cup packed | ||
+ | * 1 tablespoon ground cinnamon | ||
+ | * Pinch salt | ||
+ | * 3/4 -ounce unsalted butter, melted, approximately 1 1/2 tablespoons | ||
+ | |||
+ | **Icing:** | ||
+ | * 2 1/2 ounces cream cheese, softened, approximately 1/4 cup | ||
+ | * 3 tablespoons milk | ||
+ | * 5 1/2 ounces powdered sugar, approximately 1 1/2 cups | ||
+ | |||
+ | ====== Directions ====== | ||
+ | - In the bowl of a stand mixer with the whisk attachment, whisk the egg yolks, whole egg, sugar, butter, and buttermilk. Add approximately 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. | ||
+ | - Combine the brown sugar, cinnamon and salt in a medium bowl. Mix until well incorporated. Set aside until ready to use. | ||
+ | - Butter a 9 by 13-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 3/4-ounce of 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 or up to 16 hours. | ||
+ | - 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 minutes. Remove the rolls and the shallow pan of water from the oven. | ||
+ | - Preheat the oven to 350 degrees F. | ||
+ | - When the oven is ready, place the rolls on the middle rack and bake until golden brown, or until the internal temperature reaches 190 degrees F on an instant-read thermometer, | ||
+ | - 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 the rolls and serve immediately. | ||
+ | |||
+ | ====== Notes ====== | ||
+ | |||
+ | |||
+ | /* Nutrition block - remove the slash-asterisk and asterisk-slash from just above and below the following block */ | ||
+ | /* | ||
+ | ====== Nutrition ====== | ||
+ | |Calories (kcal): |Fat Calories (kcal): |Cholesterol (mg): |[[recipes: | ||
+ | |Fat (g): |Saturated Fat (g): |Mono Fat (g): |Poly Fat (g): | | ||
+ | |Protein (g): |Carbohydrates (g): |Sodium (mg): |Fiber (g): | | ||
+ | */ | ||
+ | |||
+ | |||
+ | |||
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+ | ~~DISCUSSION~~ |