Hello,
this recipe is from the Americas Test Kitchens. It's more of a "Sticky
buns" recipe but those are a lot like cinnamon rolls. It is supposed to be
made the night before and then refrigerated. You could try looking on
their site for just plain cinnamon rolls. some of the areas are restricted
to members so not all recipes are available.
Susie



Overnight Sticky Buns

If you like, sticky buns can be made and shaped the night before and then
refrigerated. The next morning, set the baking dish in a warm-water bath
to speed the dough

Dough
3 large eggs at room temperature
3/4 Cup buttermilk at room temperature
1/4 Cup granulated sugar
1 1/4 tsp table salt
2 1/4 tsp instant yeast
4 1/4 Cup unbleached all-purpose flour (21 1/4 ounces), plus additional
for dusting work surface
6 Tbsp unsalted butter melted and cooled until warm
Caramel Glaze
6 Tbsp unsalted butter
3/4 Cup packed light brown sugar (5 1/4 ounces)
3 Tbsp corn syrup light or dark
2 Tbsp heavy cream
1 Pinch table salt
Cinnamon-Sugar Filling
3/4 Cup packed light brown sugar (5 1/4 ounces)
2 tsp ground cinnamon
1/4 tsp ground cloves
1 Pinch table salt
1 Tbsp unsalted butter melted
Pecan Topping
3 Tbsp unsalted butter
1/4 Cup packed light brown sugar (1 3/4 ounces)
3 Tbsp corn syrup light or dark
pinch table salt
1 tsp vanilla extract
3/4 Cup pecans (3 ounces) toasted in a skillet over medium heat un

For the dough: In bowl of standing mixer, whisk eggs to combine; add
buttermilk and whisk to combine. Whisk in sugar, salt, and yeast. Add
about 2 cups flour and butter; stir with wooden spoon or rubber spatula
until evenly moistened and combined. Add all but about 1/4 cup remaining
flour and knead with dough hook at low speed 5 minutes. Check
consistency of dough (dough should feel soft and moist but should not be
wet and sticky; add more flour, if necessary); knead at low speed 5
minutes longer (dough should clear sides of bowl but stick to bottom).
Turn dough out onto lightly floured work surface; knead by hand about 1
minute to ensure that dough is uniform (dough should not stick to work
surface during hand kneading; if it does stick, knead in additional
flour 1 tablespoon at a time).

Lightly spray large bowl or plastic container with nonstick cooking
spray. Transfer dough to bowl, spray dough lightly with cooking spray,
then cover bowl tightly with plastic wrap and set in warm, draftfree
spot until doubled in volume, 2 to 2 1/2 hours.

For the glaze: Meanwhile, combine all ingredients for glaze in small
saucepan; cook over medium heat, whisking occasionally, until butter is
melted and mixture is thoroughly combined. Pour mixture into nonstick
metal 13- by 9-inch baking dish; using rubber spatula, spread mixture to
cover surface of baking dish. Set baking dish aside.

To assemble and bake buns: For filling, combine brown sugar, cinnamon,
cloves, and salt in small bowl and mix until thoroughly combined, using
fingers to break up sugar lumps; set aside. Turn dough out onto lightly
floured work surface. Gently shape dough into rough rectangle with long
side nearest you. Lightly flour dough and roll to 16- by 12-inch
rectangle. Brush dough with 1 tablespoon melted butter, leaving 1/2-inch
border along top edge; with butter remaining on brush, brush sides of
baking dish. Sprinkle filling mixture over dough, leaving 3/4-inch
border along top edge; smooth filling in even layer with hand, then
gently press mixture into dough to adhere. Beginning with long edge
nearest you, roll dough into taut cylinder. Firmly pinch seam to seal
and roll cylinder seam-side down. Very gently stretch to cylinder of
even diameter and 18-inch length; push ends in to create even thickness.
Using serrated knife and gentle sawing motion, slice cylinder in half,
then slice each half in half again to cr
eate evenly sized quarters. Slice each quarter evenly into thirds,
yielding 12 buns (end pieces may be slightly smaller).

Arrange buns cut-side down in prepared baking dish; cover tightly
with plastic wrap and refrigerate 10 to 14 hours.

Place baking pan in warm-water bath (about 120 degrees) in kitchen
sink or large roasting pan for 20 minutes. Remove from water bath and
let stand at room temperature until buns look slightly puffy and are
pressed against one another, about 1 1/2 hours. About an hour before
baking, adjust oven rack to lowest position, place pizza stone on rack
(if using), and heat oven to 350 degrees.

Place baking pan on pizza stone; bake until golden brown and center
of dough registers about 180 degrees on instant-read thermometer, 25 to
30 minutes. Cool on wire rack 10 minutes; invert onto rimmed baking
sheet, large rectangular platter, or cutting board. With rubber spatula,
scrape any glaze remaining in baking pan onto buns; let cool while
making pecan topping.

For the topping: Combine butter, brown sugar, corn syrup, and salt in
small saucepan and bring to simmer over medium heat, whisking
occasionally to thoroughly combine. Off heat, stir in vanilla and pecans
until pecans are evenly coated. Using soup spoon, spoon heaping
tablespoon nuts and topping over center of each sticky bun. Continue to
cool until sticky buns are warm, 15 to 20 minutes. Pull apart or use
serrated knife to cut apart sticky buns; serve.



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