I am not kidding. These things are dangerously good. Ooey, gooey and everything a cinnamon roll should be! With cream cheese icing, of course. The recipe makes 12 rolls in a 9X13 glass pan. Usually I make them when I can give them away as gifts or bring them to work and share them because it's just too much for 2 people. I experimented with doubling the recipe, so keep that in mind when viewing the pictures. I'm listing the directions for the standard recipe, double it if your really hungry or your making goodies to share.
This is an overnight recipe. Designed so you can have warm rolls in the morning without getting up at 4 am. I like it because it spreads the work over two days. I originally saw Alton Brown make these on Good Eats. I don't have the episode number, but you can search for it on Food Network.
Update: These can be made in one day if you're not looking for fresh-out-of-the-oven goodness for breakfast. Simply shape the rolls but instead of putting them in the fridge overnight, let them rise for about 1 hour until puffy then bake and cover with icing as directed.
Do not be scared of the yeast. This recipe (like every bread recipes that I can make) uses instant yeast, so there's no worrying about temperature or proofing the yeast. It's basically fool-proof.
Before you start:
- Read the whole recipe.
- The measurements are by weight. If you don't have a scale, I use an Escali Digital Scale
. Mine is orange, it fits in my drawer when I don't need it, and the color makes me happy. I great tool for baking.
- I use a KitchenAid 6-Quart Mixer
. I've never tried making the dough by hand, but it would probably work.
- Use a glass 9X13" pan the first time you make them. In the pictures I'm using tree-shaped gift pans. I've also made them in corning ware.
Ingredients for Dough:
4 large egg yolks, room temperature
1 large egg, room temperature
2 ounces sugar
3 ounces unsalted butter, melted
6 ounces buttermilk, room temperature
20 ounces all-purpose flour, plus more for dusting (this is the absolute most you will need. I usually have some left)
1 package instant dry yeast (2 1/4 teaspoons)
1 1/4 tsp kosher salt
vegetable oil
Ingredients for Filling:
8 ounces light brown sugar
1 Tablespoon ground cinnamon
pinch of salt
3/4 ounce unsalted butter, melted
Ingredients for Icing:
5 ounces cream cheese (softened)
6 Tablespoons milk
11 ounces powdered sugar
Directions:
Step One: Make the dough
Add egg yolks, whole egg, sugar, melted butter, and buttermilk to the bowl of your stand mixer. Use the whisk attachment to blend. 
Add approximately 2 cups of the flour along with the yeast and salt. Whisk until combined.
Replace whisk with dough hook. Add all but about 3/4 cup of the flour and knead on low for about 3 minutes. Check the dough. It should be soft and moist but not sticky. Add flour if necessary. Knead until the dough clears the sides of the bowl.
Turn dough out onto a lightly floured surface and knead by hand for 30 seconds to form into a smooth ball. Place dough in a lightly oiled bowl. Lightly oil the top of the dough to keep it from drying out. Cover and let rise until double in volume; about 2-2 1/2 hours.
Step Two: Make the filling
Combine brown sugar, cinnamon, and salt in a medium bowl. Mix well. Set aside until dough is ready.
Step Three: Shape
Once the dough is doubled, turn it out onto a lightly floured surface. Gently shape the dough into a rectangle with the long side near you. Roll into an 18X12-inch rectangle.
Brush the dough with 3/4 ounce of melted butter, leaving a 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 filling into the dough. Begin with the long side nearest you, roll the dough into a cylinder.
Pinch the seam to seal and roll it over so the seam side is down. (Don't laugh at my ugly hands!)
Very gently squeeze cylinder to create an even thickness.
Using a serrated knife, slice the cylinder into 12 rolls. Arrange rolls cut side down into the buttered baking dish. There should be room to grow. In a 9X13 pan you'll have 3 rows of 4.
Cover tightly with plastic wrap and set it the refrigerator overnight or up to 16 hours.
Step Four: Bake
The next morning, take the rolls out of the refrigerator. Place in a cold oven (off). Place a shallow pan on the rack below the rolls and fill 2/3 full with boiling water. Close the door and let the rolls rise until puffy; about 30 minutes. Remove the rolls and the water pan. See how they get nice and puffy?
Preheat oven to 350-degrees F.
When oven is ready, bake until golden brown or until internal temperature reaches 190 degrees F on an instant read thermometer. About 30 minutes. Your house should be filled with the yummy smell of baking bread. Good enough to wake up the lucky devils who might still be asleep.
Step Five: Icing
After you take the rolls out of the oven, begin the icing. This will allow them to cool slightly. Don't worry, they'll still be warm! Use a mixer (whisk attachment) to whisk the cream cheese until it's creamy. Add the milk and whisk until combined. My cream cheese is never soft enough and I get lumpy icing, but it still tastes good so I don't care.
Slowly add the powdered sugar and whisk until smooth. Pour over the rolls. I like a lot of icing. You can go easy if you want to, but why? Since I'm making Christmas gifts, I sprinkled some decorations on. These are irresistible.
