Overnight Cinnamon Rolls

Ingredients for the Yeast Dough
* 4 large egg yolks, room temperature
* 1 large whole egg, room temperature
* 2 ounces sugar, approximately 1/4 cup
* 3 ounces unsalted butter, melted, approximately 6 tablespoons
* 6 ounces buttermilk, room temperature
* 20 ounces all-purpose flour, approximately 4 cups, plus additional for dusting
* 1 package rapid rise yeast
* 1 1/4 teaspoons kosher salt
* cooking spray

Ingredients for Filling
* 1 1/2 cups light brown sugar
* 2 tablespoons cinnamon
* pinch of salt
* 1 1/2 tablespoons of melted butter

Directions
1. Heat the buttermilk until it reaches about 120 - 130 F. (You need it to be that warm in order to activate the yeast in the mixture since you do not proof it separately.)
2. In the bowl of a stand mixer with the whisk attachment, whisk the egg yolks, whole egg, yeast, sugar, butter, and buttermilk. Add approximately 2 cups of the flour; whisk until moistened and combined.
3. When moistened, add the salt.
4. 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.
5. Combine the brown sugar, cinnamon and salt in a medium bowl. Mix until well incorporated. Set aside until ready to use.
6. Butter or grease a 9 by 13-inch glass baking dish.
7. When the dough has risen, punch it down to release some of the air bubbles, and then turn the dough out onto a lightly floured work surface. Gently shape the dough into a rectangle and then roll into an 18 by 12-inch rectangle.
8. 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.
9. 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.
10. 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.
11. 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.
12. Remove the rolls and the shallow pan of water from the oven. Preheat the oven to 350 degrees F.
13. When the oven is ready, place the rolls on the middle rack and bake until golden brown, approximately 30 minutes.
14. While the rolls are cooling slightly, make some icing and glaze the rolls. Enjoy!

Notes
The original recipe that this is adapted from (Overnight Cinnamon Rolls by Alton Brown) suggests a cream cheese icing which I imagine is fabulous. I, however, had some vanilla frosting left over from the holidays in the fridge, so I just used a hand mixer on that to lighten up the consistency and frosted our cinnamon rolls with it. You could also make a thin glaze with milk, powdered sugar and vanilla.

These cinnamon rolls took some time to make, but weren't very hard, and helped me to continue get over my fear over yeast. They were an immense hit with everyone, and I thought of my dad while we ate them. He is a HUGE fan of cinnamon rolls! I'll have to make them sometime when he comes out to visit!

If you have some left to eat a bit later, you can heat them up in the microwave for 15 seconds and they get pretty soft again. We left them in the glass baking dish covered on the counter.