Alton Brown Cinnamon Rolls Recipe

This soft, fluffy, and sweet Alton Brown Cinnamon Rolls Recipe is topped with a luscious cream cheese icing and loaded with rich brown sugar-cinnamon filling. Made with buttermilk, egg yolks, rapid rise yeast, and real butter, these overnight cinnamon rolls rise to tender perfection and deliver the ultimate comfort treat. It takes about 4 hours and 30 minutes to prepare, and yields 8 generous servings. These rolls are perfect with a fresh cup of coffee, a glass of cold milk, or a warm chai latte.

Alton Brown Cinnamon Rolls Recipe Ingredients

FOR THE DOUGH

• 3/4 cup buttermilk, at room temperature
• 6 tablespoons unsalted butter, melted
• 1/4 cup granulated sugar
• 1 large egg, plus 4 large yolks, at room temperature
• 3 1/3 cups all-purpose flour
• 1 package rapid rise yeast
• 1 1/4 teaspoons kosher salt

FOR THE FILLING AND ASSEMBLY

• 1 teaspoon cold unsalted butter, for the pan
• 1 1/2 tablespoons unsalted butter, melted, for brushing
• 1 packed cup light brown sugar
• 1 tablespoon ground cinnamon
• Pinch kosher salt
• All-purpose flour for rolling

FOR THE ICING

• 1/4 cup cream cheese, at room temperature
• 3 tablespoons milk
• 1 1/2 cups confectioners’ sugar

How To Make Alton Brown Cinnamon Rolls Recipe

1. Mix the dough base: In a stand mixer with paddle attachment, mix the buttermilk, melted butter, sugar, whole egg, and yolks on medium speed.
2. Add dry ingredients: Add 2 cups (283g) of flour, yeast, and salt. Mix until combined.
3. Switch to dough hook: Add 1 more cup (113g) of flour and knead on low speed for 5 minutes. If sticky, add more flour a little at a time. Knead another 5 minutes until dough clears the sides of the bowl.
4. Let dough rise: Turn out onto floured surface, shape into a ball, and transfer to a greased bowl. Cover with plastic wrap and let rise until doubled, about 3 hours.
5. Make filling: Butter a 9×13-inch glass dish. Mix brown sugar, cinnamon, and salt in a bowl.
6. Roll and fill dough: Roll dough into an 18×12-inch rectangle. Brush with melted butter, leaving a 1-inch border. Sprinkle and press in the filling.
7. Form rolls: Roll into a tight cylinder, seam-side down. Slice into 8 equal rolls and arrange in pan. Cover with plastic wrap and refrigerate overnight.
8. Second rise: Heat oven to 200ºF. Once heated, turn it off and place rolls inside for 30 minutes until slightly puffy.
9. Bake the rolls: Without removing the pan, increase oven temperature to 350ºF. Bake until internal temp hits 190ºF, about 25–30 minutes. Cool before icing.
10. Make the icing: Beat cream cheese in a mixer until smooth. Add milk, then sift in confectioners’ sugar. Beat until creamy and spread over warm rolls.

Recipe Tips

• Use room-temperature ingredients: This helps the dough rise more evenly.
• Let the dough rise slowly: The overnight proof enhances flavor and texture.
• Cut gently: Use a serrated knife and light sawing motion to keep rolls intact.
• Don’t overbake: Use a thermometer to check for doneness at 190ºF.
• Frost while warm: This helps the icing melt slightly into every swirl.

How To Serve Cinnamon Rolls

These cinnamon rolls are delicious straight from the oven with melty cream cheese icing. For brunch, pair them with scrambled eggs, fresh fruit, or breakfast sausage. They also make a decadent dessert when served with vanilla ice cream or a caramel drizzle.

How To Store Cinnamon Rolls

Room Temperature: Cover tightly with plastic wrap and keep on the counter for up to 3 days.
Freeze: Wrap unfrosted rolls individually in plastic, place in a zip-top freezer bag, and freeze for up to 1 month. Thaw at room temperature, microwave for 30 seconds, and frost before serving.

Cinnamon Rolls Nutrition Facts

• Calories: 460
• Total Fat: 18g
• Saturated Fat: 10g
• Carbohydrates: 66g
• Sugar: 33g
• Protein: 7g
• Sodium: 320mg

FAQs

Can I bake the rolls the same day?
Yes, just allow enough time for the dough to rise fully (about 3 hours), then shape and let the rolls rise again before baking.

Do I have to use rapid rise yeast?
Rapid rise yeast is best for this overnight method, but active dry yeast works too—just dissolve it in warm buttermilk first.

Can I use a different icing?
Absolutely. A simple vanilla glaze or even a maple frosting would be delicious.

Why use egg yolks in the dough?
They add richness and a tender crumb to the rolls.

What if I don’t have a stand mixer?
You can mix and knead the dough by hand—it will just take a bit more effort.

Try More Recipes:

• Alton Brown Steak Recipe
• Alton Brown Brownies Recipe
• Alton Brown Waffles Recipe