Alton Brown Cinnamon Rolls

Paul Lynch
Cakes
  • 4 egg yolks
  • 1 whole egg
  • 60g/2 oz sugar
  • 90g/3 oz melted butter
  • 180g/6 oz buttermilk

brief whisk.

  • 570g/20 oz flour (start wth 2 cups)
  • 1 package dried yeast
  • 1.25 tsp salt

mix to batter. Switch to dough hook. Add remaining flour bar 90g/0.75 cup. Mix, 2 mins - use some of remaining flour if too moist; dough should mostly come off the bowl if ok.

Dust with flour and knead; leave to rise to doubled: 2 - 2.5 hours.

Filling:

  • 1 tbs cinnamon
  • 230g/8 oz light brown sugar
  • pinch salt

Butter 9x13" baking dish.

Knock down dough and roll to 18x12". Brush on .75 oz melted butter, leaving 0.5 - 1" border. Spread the filling, and roll up.

Cut into 12. Put in dish, prove overnight in fridge. Leave in oven with steam bath for 30 mins. Set to 180C/350F, bake 30 mins (90C/190F internal temperature). Cool.

Frosting:

  • 70g/2.5 oz cream cheese - beat to creamy (30 secs)
  • 45ml/3 tbs whole milk, beat
  • 155g/5.5 oz icing sugar