I made these for my Dad when he visited last year and he loved them, and so did everyone else that tasted them. This recipe is from Alton Brown, 2006. You need to make these!! You will be glad you did!!
Make sure you give yourself enough time to make the dough and do the first rising, about 3-4 hours.
4 large egg yolks, room temperature
1 large whole egg, room temperature
1/4 cup sugar
6 tbsp. unsalted butter, melted
3/4 cup buttermilk, room temperature
4 cups all purpose flour, plus additional for dusting
2 1/4 tsp. instant dry yeast
1 1/4 tsp kosher salt
vegegtable oil or cooking spray
1 cup packed light brown sugar
1 tbsp ground cinnamon
pinch of salt
1 1/2 tbsp unsalted butter, melted.
1/4 cup cream cheese, softened
3 tbsp. whole milk
1 1/2 cups powdered sugar
For the dough:
In the bowl of a stand mixer, using the whisk attachment, whisk the egg yolks, whole egg, butter and buttermilk. Add approximately 2 cups of flour along with the yeast and salt. Whisk until moistened and combined. Remove whisk attachment and replace with dough hook. Add all but 3/4 cups of the remaining flour and knead on low speed for 5 minutes. Check the consistancy of the dough, add more flour if necessary, the dough should feel soft and moist, not sticky. Knead on low speed 5 minutes more until dough pulls from the sides of the bowl. Turn dough out on lightly floured surface and knead by hand 30 seconds. Lightly oil a large bowl, cover and let double in volume, 2 – 2 1/2 hours.
For the filling:
Combine brown sugar, cinnamon and salt in medium bowl and set aside.
Butter a 9×13 glass baking dish. Turn the dough out onto a lightly floured surface, gently shape the dough into a rectangle with the long side nearest you. Roll into 18 x 12 rectangle. Brush the dough with the melted 1 1/2 tbsp of butter leaving a 3/4″ border along the top edge. Sprinkle the filling over the dough, again leaving a 3/4″ border along the top, then gently press the filling into the dough. Starting with the long side nearest you, roll into a tight cylinder. Firmly pinch the seam to seal and roll the cylinder seam side down. Very gently squeeze the cylinder to make it even in size, and using a serrated knife, slice the cylinder into 1 1/2″ rolls, making 12 rolls.
Arrange rolls cut side down on baking dish; cover tightly with plastic wrap and store in 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, about 30 minutes. Remove water pan and rolls 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 about 30 minutes.
While the rolls are cooling slighlty, 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.