Alton Brown Cinnamon Rolls Recipe

Alton Brown Cinnamon Rolls are a rich, yeast-leavened breakfast pastry popular for their overnight slow-rise method. Ideally, the rolls should be proofed in a steam-filled oven just before baking to ensure they puff up perfectly and stay moist.

Alton Brown Cinnamon Rolls Ingredients

For the Dough

• 4 large egg yolks, room temperature
• 1 large whole egg, room temperature
• ¼ cup (2 oz) granulated sugar
• 6 tbsp (3 oz) unsalted butter, melted
• 6 oz (¾ cup) buttermilk, room temperature
• 4 cups (20 oz) all-purpose flour, plus extra for dusting
• 1 packet (2 ¼ tsp) instant dry yeast
• 1 ¼ tsp kosher salt
• Vegetable oil (for the bowl)

For the Filling

• 1 cup (8 oz) light brown sugar, packed
• 1 tbsp ground cinnamon
• Pinch of salt
• 1 ½ tbsp (¾ oz) unsalted butter, melted

For the Icing

• ¼ cup (2 ½ oz) cream cheese, softened
• 3 tbsp milk
• 1 ½ cups (5 ½ oz) powdered sugar, sifted

How To Make Alton Brown Cinnamon Rolls

1. Mix the wet base: In the bowl of a stand mixer fitted with the whisk attachment, combine the egg yolks, whole egg, granulated sugar, 6 tablespoons of melted butter, and buttermilk. Whisk until well combined.
2. Start the dough: Add approximately 2 cups of the flour along with the instant yeast and salt. Whisk until the mixture is moistened and combined.
3. Knead the dough: Switch to the dough hook attachment. Add all but ¾ cup of the remaining flour. Knead on low speed for 5 minutes. Check the texture: it should be soft and moist but not sticky. If it sticks to the sides, add more flour sparingly. Knead for another 5 minutes until the dough clears the sides of the bowl.
4. First rise: Turn the dough onto a lightly floured surface and knead by hand for 30 seconds. Place it in a lightly oiled bowl, turn to coat, cover, and let rise for 2 to 2 ½ hours until doubled in volume.
5. Prepare the filling: While the dough rises, whisk together the brown sugar, cinnamon, and pinch of salt in a medium bowl. Butter a 9×13-inch glass baking dish.
6. Roll and fill: Punch down the dough and turn it out onto a floured surface. Roll it into an 18×12-inch rectangle. Brush the dough with the 1 ½ tablespoons of melted butter, leaving a ½-inch border at the top. Sprinkle the filling evenly over the butter, gently pressing it into the dough.
7. Roll and cut: Roll the dough up into a tight cylinder starting from the long edge nearest you. Pinch the seam to seal. Cut into 12 even rolls (about 1 ½ inches wide) using a serrated knife. Arrange them cut-side down in the baking dish.
8. The Overnight Rest: Cover the dish tightly with plastic wrap and refrigerate overnight (or up to 16 hours). This slow fermentation develops flavor.
9. Steam proofing: The next morning, place the cold rolls in a cold oven (turned off). Place a shallow pan filled ⅔ full with boiling water on the rack below the rolls. Close the door and let them rise in this steamy environment for 30 minutes until puffy.
10. Bake and frost: Remove the rolls and water from the oven. Preheat oven to 350°F (175°C). Bake the rolls for 30 minutes until golden brown (internal temp 190°F). While cooling slightly, whisk the cream cheese, milk, and powdered sugar until smooth. Spread over the rolls and serve.

Recipe Tips

• The Steam Trick: The “sauna” created by the boiling water in the cold oven is the secret to waking up the cold yeast and getting a massive final rise without drying out the dough skin.
• Internal Temperature: Because enriched dough can look done on the outside but be raw inside, using a thermometer is key. Pull them when the center reaches 190°F.
• Room Temperature Ingredients: It is vital that your eggs and buttermilk are at room temperature. If they are cold, they will seize the melted butter and retard the yeast action.
• Cutting the rolls: Use a serrated bread knife and use a sawing motion to cut the rolls without squishing them. Alternatively, unflavored dental floss can be used to loop around the log and cut cleanly.

What To Serve With Alton Brown Cinnamon Rolls

These rich rolls are the main event, but pair well with:

• Hot Coffee: The bitterness balances the sweet icing.
• Crispy Bacon: A salty contrast to the sugary filling.
• Fresh Fruit: Berries or melon to lighten the meal.
• Scrambled Eggs: For a complete breakfast spread.

How To Store Alton Brown Cinnamon Rolls

• Refrigerate: Store leftovers in an airtight container in the fridge for up to 3 days.
• Reheat: Microwave individual rolls for 20–30 seconds to soften the bread and melt the icing.
• Freeze: You can freeze the baked, unfrosted rolls. Thaw and warm in the oven, then frost fresh.

Alton Brown Cinnamon Rolls Nutrition Facts

• Calories: 380kcal
• Protein: 6g
• Carbohydrates: 62g
• Fat: 12g
• Saturates: 7g
• Sugar: 35g
• Salt: 0.6g

Nutrition information is estimated per roll.

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