Homemade Cinnamon Rolls

I love Pillsbury cinnamon rolls. When my mom makes them it is a trial in willpower to stop myself at two. I'd never made them from scratch because it's something you have to start the night before (not that morning trying to decide what to make). As long as you know in advance you want to make them, it's not a lot of work and they're delicious. They're not quite as sweet as the Pillsbury variety and they're so doughy and warm and wonderful. This makes 12 and I don't think you'll have trouble finishing them off. I used this recipe from Alton Brown.

Ingredients:
4 egg yolks, room temp
1 egg, room temp
1/4 cup sugar
6 tbsp butter, melted
6oz buttermilk, room temp
4 cups flour
1 package instant dry yeast
1 1/4 tsp salt


Filling
1 cup light brown sugar
1 tbsp cinnamon
pinch of salt
1 1/2 tbsp melted butter

Icing
2 1/2 oz room temp cream cheese
3 tbsp milk
1 1/2 cups powdered sugar

Directions:
In a KitchenAid or stand mixer with the whisk attachment, which the egg yolk, egg, sugar, butter, and buttermilk. Add two cups of flour, yeast, and salt and whisk until combined. Switch whisk with dough hook and add all but 3/4 cups of the remaining flour. Knead on low for 5 minutes. Check the consistency - you want it to be soft but not sticky - and add flour to get there. Knead another 5 minutes in the KitchenAid. Turn it out onto a lightly floured counter and knead by hand for 30 seconds. Put it in an oiled bowl and cover with plastic wrap. Let it rise about two hours or until doubled in size. Mix the brown sugar, cinnamon, and salt in a medium bowl.

In a 9x13 glass baking dish, spray cooking spray, then put in a piece of parchment, then spray that with cooking spray. (You can use butter if you prefer.) Turn out the dough and gently shape into a rectangle with the long side parallel to the counter edge. Roll it out to a rectangle of about 18" by 12." Brush the dough with the melted butter, leaving a 1/2" border on the top edge.

Sprinkle the cinnamon sugar mix all over, leaving a 3/4" border along the top. Gently press in the sugar mix.

Beginning with the edge closest to you, tightly roll the dough up.

Pinch the edge shut and put it seem side down.

Gently shape the log to be even.

Using a serrated knife, cut it into 12 even rolls (about 1 1/2" thick). Put them into the greased and parchment-lined dish, cover them with plastic, and put in the fridge overnight.

The next morning, put the whole dish in an off oven with a bowl of warm water below it for 30 minutes. Take both out, then preheat the oven to 350.

When it's ready, put in the rolls and cook about 30 minutes until golden brown. Meanwhile, make the icing. Put the cream cheese in the KitchenAid and whisk until smooth. Add the milk and whisk until smooth. Add the powdered sugar, sifted, and whisk until well combined.

Take the rolls out of the oven and let cool slightly.

Cover liberally with the frosting and serve immediately.