Inspired by Alton Brown's show, "Good Eats" I ventured into my first attempt at making homemade cinnamon rolls. I recorded his show about breakfast breads this week and watched it twice to make sure I understood his technique. The recipe recommends letting the dough rise for 2 1/2 hours but I ended up letting it rise for 8 hours. It could definitely have risen overnight, though.
It's a long, slow rise so if you try this recipe keep that in mind. This is definitely not a recipe you can hurry! I started the dough at 3:30 p.m. Friday and pulled them out of the oven at 2:30 p.m. Saturday. Next time I will start the dough at noon and let it rise all day. I can shape the rolls after supper and let them sit in the fridge overnight. They'll be ready to bake when I get up the next day.
And let me just state that the odor eminating from this pan of rolls (even before baking) is an intoxicating blend of yeast, brown sugar, butter and cinnamon--the nectar of the gods.
The dough has 5 eggs yolks in it which makes for a beautiful deep golden color and a sturdy, easy-to-handle texture. I barely used any flour on the counter when I was shaping the dough. The buttermilk in the recipe gives the rolls a whole new dimension in flavor and texture. Lucky me, I found a quart of buttermilk on sale for 89 cents Friday!
This recipe would be great during the busy holidays. It could easily be prepared in advance and forgotten until the next day. It could also be very easily doubled to make a big batch. The rolls were easy to assemble and it was a real pleasure to form them because of the fantastic smell of the filling as I worked with it. I could have licked my hands clean! I plan to make more of these in the near future. It was a no brainer and fit into my busy schedule without a hitch.