I bought the buttermilk, cream cheese and some fresh yeast (I’m superstitious like that – yeast and baking powder get replaced on a regular rotation around here), gathered my other ingredients and went to work. By the way – I used to love buttermilk as a kid and took a big swig of the stuff while I was cooking, and YUCK!
Next came the fun part – stuffing, rolling and cutting. I found rubbing the dough with softened butter to be much easier and practical than basting it with runny, melted stuff. In retrospect, I also decided 8 ounces of brown sugar was way too much – at least for my taste. However, at the time I used it all in keeping with my vow to follow the recipe exactly but found the finished product to be a little on the sweet side. After the cinnalog was rolled, pinched, and gently stretched, I “cut” it apart – not with a serrated knife as the recipe states - but with dental floss (plain not minty, please). This method neatly severed off perfect rolls without mashing or otherwise deforming the cinnamon spirals.
A sit in the fridge overnight and a quick bake and frost in the morning produced some of the best cinnamon rolls I’d ever eaten and certainly the best ones I’d ever baked! I am far from calling myself a Good Baker, but I do have to say…Cinnabon EAT YOUR HEART OUT!
Overnight Cinnamon Rolls courtesy of Alton Brown: http://www.foodnetwork.com/recipes/alton-brown/overnight-cinnamon-rolls-recipe/index.html
Here’s a video too if you happen to be a visual learner like me: http://www.foodnetwork.com/videos/overnight-cinnamon-rolls/44875.html