🧁🌟 Alton Brown’s Overnight Cinnamon Rolls 🌟🧁
📜 History:
Alton Brown, a renowned chef and television personality, is known for his innovative and scientific approach to cooking. His Overnight Cinnamon Rolls recipe is a delightful twist on a classic favorite. While there isn’t a specific historical background for this particular recipe, cinnamon rolls have been enjoyed for generations, and Alton’s version adds his unique touch.
🧁 Components:
For the dough:
- 4 large eggs
- 1 cup buttermilk
- 1/2 cup granulated sugar
- 1/4 cup unsalted butter, melted
- 4 cups all-purpose flour
- 1 packet (2 1/4 tsp) active dry yeast
- 1 1/2 tsp salt
For the filling:
- 1 cup packed light brown sugar
- 1/4 cup ground cinnamon
- 1/4 cup unsalted butter, melted
For the icing:
- 2 cups powdered sugar
- 1/4 cup buttermilk
- 1/2 tsp vanilla extract
👩🍳 Preparation Steps:
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Make the Dough:
- In a mixing bowl, whisk together the eggs, buttermilk, sugar, and melted butter.
- In another bowl, combine flour, yeast, and salt.
- Gradually add the dry mixture to the wet mixture and stir until a sticky dough forms.
- Knead the dough on a floured surface until it becomes smooth.
- Place the dough in a greased bowl, cover it with plastic wrap, and refrigerate it overnight.
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Roll the Dough:
- On a floured surface, roll out the chilled dough into a rectangle.
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Create the Filling:
- In a separate bowl, mix brown sugar and cinnamon.
- Brush the rolled-out dough with melted butter and sprinkle the sugar-cinnamon mixture evenly.
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Roll and Cut:
- Roll the dough tightly into a log and cut it into 12 equal slices.
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Arrange and Rest:
- Place the rolls in a greased 9×13-inch baking dish.
- Cover and let them rise at room temperature for about 2 hours.
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Bake:
- Preheat your oven to 350°F (175°C).
- Bake the rolls for 30-35 minutes or until they are golden brown.
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Make the Icing:
- While the rolls are baking, whisk together powdered sugar, buttermilk, and vanilla extract to make the icing.
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Frost and Serve:
- Once the rolls are out of the oven, drizzle the icing over them while they’re still warm.
⏰ Total Time Needed:
- Prep time: Approximately 20 minutes
- Overnight resting: 8-12 hours
- Baking time: 30-35 minutes
- Total: Approximately 9-13 hours, including resting time.
These Overnight Cinnamon Rolls are a labor of love but well worth the wait! They’re perfect for a special breakfast or brunch treat. Enjoy! 😋👩🍳👨🍳
Certainly! Here are the nutrition facts and some health information for Alton Brown’s Overnight Cinnamon Rolls:
Nutrition Facts (Approximate, per serving):
- Calories: 350-400 kcal
- Total Fat: 10-12g
- Saturated Fat: 6-7g
- Cholesterol: 50-60mg
- Sodium: 250-300mg
- Total Carbohydrates: 60-70g
- Dietary Fiber: 2-3g
- Sugars: 30-35g
- Protein: 6-7g
Health Information:
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Moderation: Cinnamon rolls are delicious but can be high in calories, sugar, and saturated fat. It’s best to enjoy them in moderation as an occasional treat rather than a daily indulgence.
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Portion Control: Be mindful of portion sizes. It’s easy to consume extra calories and sugar by having large servings.
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Saturated Fat: The butter in the recipe contributes to saturated fat content. High intake of saturated fat may be linked to heart health concerns. Consider using moderation in the amount of butter used or look for lower-fat alternatives.
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Sugar: Cinnamon rolls contain a significant amount of sugar, both in the dough and the filling. High sugar consumption can lead to weight gain and other health issues. Consider reducing the sugar or using alternatives like honey or maple syrup for a slightly healthier option.
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Fiber: These rolls may not be a significant source of dietary fiber. Consider adding fiber-rich foods like fruits or whole grains to your meal to balance your nutrient intake.
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Balanced Diet: Enjoy cinnamon rolls as part of a balanced diet that includes a variety of nutrient-rich foods like fruits, vegetables, lean proteins, and whole grains.
Remember, indulging in sweet treats like cinnamon rolls is okay occasionally, but maintaining a balanced diet and watching portion sizes is key to overall health.