Overnight Citrus Ginger Ring

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It's easy, convenient, and tasty. However, I wasn't a big fan of the ginger citrus. I'll make it again with my own filling. Otherwise, well done!

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WOW! I am glad I tried this recipe otherwise I would have not tasted how tasty this bread is. WHAT AN EXCELLENT COFFEE CAKE!

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This is great-- not too sweet and flavorful. Don't be fooled by all the ginger, it's very mellow. In fact, if you like an intense ginger-lemon flavor, you could increase the ginger and lemon zest with no harm.

I used brown sugar rather than white and added about a third of a cup of toasted, chopped pecans to the filling. I'm thinking in of decreasing the flour in the filling-- it's nice, but a little less might make the filling more flavorful.

As some of the other reviewers have mentioned, the dough is *great.* Elastic enough for the purpose, but very tender. I replaced one of the cups of all purpose with wheat flour, and it was great.

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We frequently make AB's delicious Cinnamon Rolls but tried this recipe last weekend for a change. (AB bills this recipe as "for people who don't like cinnamon rolls," whoever that is! These rolls are terrific. The dough is the same buttermilk yeast dough that we already love in the cinnamon rolls, and it's great here. The lemon-ginger filling tastes even better than I expected -- just the right balance of tangy flavors with sweetness. And cleanup is much easier than for the cinnamon rolls -- no filling baking onto the pan!

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Delicious

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My sister made this and It was a huge hit at our monthly goody-night. I would recommend this to everyone!

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still not better than cinnabon but they are addictive!

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This has great flavor and it looks very impressive. I substituted Orange Marmalade instead of the Apricot Jam and it was very tasty. I also skipped the extra egg (I ran out to seal the edges. But if you just put it seam-side down and pinch the ends together tightly then you don't have to wory about it. I had a bit of trouble cutting up the candied ginger (it's very sticky once you cut it - sprinkle a little extra sugar and wipe the knife off a couple of times while you're doing it - that or maybe spray on some non-stick on the knife but other than that it wasn't at all hard to make. The only real problem that I had the first time that I made it was that it was a bit undercooked in the middle - which is why I only give it 4 stars. I solved that by letting it bench rest at room temperature for about 45min to an hour before doing that 30min bit in the oven with the hot water. I would suspect that this same dough would work well for doughnuts too . . . I might try that next.