Prep: 45 min Inactive Prep: 10 & 1/2 hours Cook: 30 min
4 large egg yolks, at room temperature
1 large whole egg, at room temperature
2 ounces granulated sugar (approximately 1/4 cup)
3 ounces unsalted butter, melted (approximately 6 tablespoons)
6 ounces buttermilk, at room temperature (approximately 3/4 cup)
20 ounces all-purpose flour (approximately 4 cups)
1 package instant dry yeast (approximately 2 1/4 teaspoons)
1 1/4 teaspoons kosher salt
Vegetable oil or cooking spray
8 ounces light brown sugar (approximately 1 cup, packed)
1 tablespoon ground cinnamon
3/4 ounce unsalted butter, melted (approximately 1 1/2 tablespoons)
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)
- 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 nut 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˚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˚ on an instant-read thermometer, approximately 30 minutes.
- 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.