Overnight Triple Cinnamon Rolls

Over the holidays, I surprised the kids one morning with home-made gooey cinnamon rolls.  I was searching for a recipe that wouldn't have me in the kitchen all morning and came across Alton Brown's Overnight Cinnamon Roll recipe.  Perfect!!  After tweaking it here and there, I came up with my version, Overnight Triple Cinnamons Rolls.  I LOVE cinnamon and add it any chance I get.  For this recipe it is not only in the filling, but also in the dough and icing (of course you can leave it out if you are not in love with it as much as I am).  I also doubled the filling recipe, I wanted these babies oozing with sugary goodness.  Over the years I have tried several recipes and this is by far my favorite, not to mention the kids gave it a thumbs up.  Indulge!

Adapted from Alton Brown's Overnight Cinnamon Rolls

Ingredients

Dough

4 large egg yolks, room temperature

1 large whole egg, room temperature

½ cup sugar

6 tablespoons unsalted butter, melted

¾ cup buttermilk

4 cups all-purpose flour, plus additional for dusting

1 package instant dry yeast

2 teaspoons cinnamon

1 ¼ teaspoons kosher salt

Vegetable oil or cooking spray

Filling

1 cup packed brown sugar

1 tablespoon cinnamon

Pinch of salt

1 ½ tablespoons unsalted butter, melted

(because I like them extra gooey I doubled this recipe)

Icing

1 ¼ cup confectioners’ sugar

½ teaspoon vanilla

½ teaspoon cinnamon

4 to 5 tablespoons heavy cream

Directions

For the dough: in the bowl of a stand mixer with the whisk attachment, whisk the egg yolks, whole egg, sugar, butter, cinnamon 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, approximately 30 minutes.

While the rolls are cooling slightly, make the icing by sifting powdered sugar into mixing bowl. Add the heavy cream 1 tablespoon at a time and whisk until combined. Add vanilla and cinnamon and whisk until smooth. Spread over the rolls and serve immediately (I put the icing into a squeeze bottle and drizzled over the rolls).