CINNAMON ROLLS

By Vanetta

Alton Brown

Ingredients

• Blend with whisk attachment until smooth and mixed. Measure out 20 oz. flour to be added in increments as follows:
• 4 egg yolks + 1 egg, room temperature
• 2 oz. sugar
• 3 oz. melted butter
• 6 oz. buttermilk
• 2 c (roughly)
• 1-2/4 tsp. INSTANT RISE (not rapid) yeast
• 1-1/4 tsp. kosher salt

Preparation

Step 1

Blend together until blended. Switch to hook attachment. From the remainder of the flour, hold back about ¾ c., and add the rest. Knead about 5 minutes. Finished when dough is smooth, balled up and not sticking to bottom of bowl. Remove the dough from the bowl and turnout onto lightly floured surface. Knead by hand another 30 sec., forming into a ball. Place in greased glass bowl and cover. Let rise until doubled, about 2 – 2-1/2 hours.

When fully risen, punch down the dough and move to a lightly floured surface. Using knuckles, push down to get the air out. Then roll the dough out to a 12x18” rectangle. Bruch dough with ¾ oz. melted butter, leaving 1” at top with no butter. In separate bowl, mix together 1 tbsp. cinnamon, 8 oz. brown sugar and a pinch of salt. Spread across dough (except 1” on top), patting it into the dough. Roll up the dough. Then cut in half, line up the two halves, cut again in thirds, then each third into a half (ending up with 12 rolls). Please these cut side up in buttered 9x13 baking dish. Cover and refrigerate overnight.

In the morning, the rolls need to be proofed. In cold oven, place an empty baking dish. Fill with boiling water to about ¼-01/3 of the way up the pan. Place uncovered rolls in oven, close door and allow to proof 30 minutes. Remove water and rolls from oven; turn oven on to preheat to 350. When it hits 350, put rolls back in and bake for 30 min.

Cream cheese icing:
2-1/2 oz. cream cheese, whipped; then add
3 tbsp. milk
5-1/2 oz. sifted powdered sugar