Overnight Cinnamon Rolls

Total Time:
11 hr 45 min
Prep:
45 min
Inactive:
10 hr 30 min
Cook:
30 min

Yield:
12 rolls
Level:
Intermediate

Ingredients
  • Dough:
  • 4 large egg yolks, room temperature
  • 1 large whole egg, room temperature
  • 2 ounces sugar, approximately 1/4 cup
  • 3 ounces unsalted butter, melted, approximately 6 tablespoons
  • 6 ounces buttermilk, room temperature
  • 20 ounces all-purpose flour, approximately 4 cups, plus additional for dusting
  • 1 package instant dry yeast, approximately 2 1/4 teaspoons
  • 1 1/4 teaspoons kosher salt
  • Vegetable oil or cooking spray
  • Filling:
  • 8 ounces light brown sugar, approximately 1 cup packed
  • 1 tablespoon ground cinnamon
  • Pinch salt
  • 3/4 -ounce unsalted butter, melted, approximately 1 1/2 tablespoons
  • Icing:
  • 2 1/2 ounces cream cheese, softened, approximately 1/4 cup
  • 3 tablespoons milk
  • 5 1/2 ounces powdered sugar, approximately 1 1/2 cups
Directions

For the dough: in the bowl of a stand mixer with the whisk attachment, whisk the egg yolks, whole egg, sugar, butter, and buttermilk. Add approximately 2 cups of the flour along with the yeast and salt; whisk until moistened and combined. Remove the whisk attachment and replace with a dough hook. Add all but 3/4 cup of the remaining flour and knead on low speed for 5 minutes. Check the consistency of the dough, add more flour if necessary; the dough should feel soft and moist but not sticky. Knead on low speed 5 minutes more or until the dough clears the sides of the bowl. Turn the dough out onto a lightly floured work surface; knead by hand about 30 seconds. Lightly oil a large bowl. Transfer the dough to the bowl, lightly oil the top of the dough, cover and let double in volume, 2 to 2 1/2 hours.

Combine the brown sugar, cinnamon and salt in a medium bowl. Mix until well incorporated. Set aside until ready to use.

Butter a 9 by 13-inch glass baking dish. Turn the dough out onto a lightly floured work surface. Gently shape the dough into a rectangle with the long side nearest you. Roll into an 18 by 12-inch rectangle. Brush the dough with the 3/4-ounce of melted butter, leaving 1/2-inch border along the top edge. Sprinkle the filling mixture over the dough, leaving a 3/4-inch border along the top edge; gently press the filling into the dough. Beginning with the long edge nearest you, roll the dough into a tight cylinder. Firmly pinch the seam to seal and roll the cylinder seam side down. Very gently squeeze the cylinder to create even thickness. Using a serrated knife, slice the cylinder into 1 1/2-inch rolls; yielding 12 rolls. Arrange rolls cut side down in the baking dish; cover tightly with plastic wrap and store in the refrigerator overnight or up to 16 hours.

Remove the rolls from the refrigerator and place in an oven that is turned off. Fill a shallow pan 2/3-full of boiling water and set on the rack below the rolls. Close the oven door and let the rolls rise until they look slightly puffy; approximately 30 minutes. Remove the rolls and the shallow pan of water from the oven.

Preheat the oven to 350 degrees F.

When the oven is ready, place the rolls on the middle rack and bake until golden brown, or until the internal temperature reaches 190 degrees F on an instant-read thermometer, approximately 30 minutes.

While the rolls are cooling slightly, make the icing by whisking the cream cheese in the bowl of a stand mixer until creamy. Add the milk and whisk until combined. Sift in the powdered sugar, and whisk until smooth. Spread over the rolls and serve immediately.


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4.6 537
I really like this recipe and have made it multiple times.  However, except for the first time, the when I cook them almost all the Cinnamon and sugar comes out the bottom into the pan, even when I press it down and roll the dough tight.  Does anyone know what I'm doing wrong? <br /> item not reviewed by moderator and published
These are so perfect! I've made them several times and just love this recipe!<br /> item not reviewed by moderator and published
Just finished these rolls with the highest expectations - all I have is, hmph, oh and a good case of sugar heartburn. The entire recipe needs more salt in my opinion, it's very unbalanced and such a huge sweet hit with little flavor dimension, especially if you use all of the icing. Speaking of icing, I don't see the need for using the whip, it did not benefit from having air incorporated and frankly it could have had a pinch of salt and perhaps some vanilla incorporated to balance the sweetness. I followed the recipe to the letter as I always do the first time through so the review is fair. I don't think I will try and change this one but look for something elsewhere. item not reviewed by moderator and published
First take out the unnecessary steps that will make this a non-starter for most people. 1) use whole milk(more on that later) instead of buttermilk. Most people don't have it, don't want to make it and because it is a yeast dough not a quickbread, you don't need the acid from it to create the CO2, the flavor you won't notice because the CC icing lends pleasant tang. 2) skip the refrigerator rest and go right to the second rise with little discernible difference, although it is nice to have that slow rise option so you can prepare the night before. The refrigerator stay just retards the second rise and can make for a long wait before baking. The slow ferment does lend some flavor but I pose that theory that it is the tang of the icing that people mistake for fermented dough flavor. 3) A word about the slow/no first rise: even if you use instant yeast, which I do (saf brand), replace buttermilk with whole milk microwaved to 110F will kickstart the yeast. MCCORMICK ROASTED SAIGON CINNY! item not reviewed by moderator and published
I made the dough in the bread machine on the Dough setting, using powdered buttermilk. It rose a bit longer than it should have because I forgot about it, but the dough was the perfect consistency - not too soft, not too tough. I mistakenly added the butter to the filling before realizing that I was supposed to brush it on the dough, so I brushed some more on the dough. I also did the steam rise in the microwave (mine has racks in it). The smaller space seemed more efficient to me. Plus the oven was occupied with the Christmas morning breakfast casserole. The rolls baked up beautifully, but I the glaze gave me pause. 1.5 cups of sugar? Seemed way too sweet and I didn't want to ruin all my hard work, so I doubled the cream cheese and milk, and added only 4 tablespoons of sugar. It was very good - maybe a bit tangy. Maybe mascarpone cheese next time? Definitely not more sugar. Very happy with the final result. Not too sweet. Tender on the inside, with a bit of a chew on the edges. item not reviewed by moderator and published
These are AMAZING. The made our Christmas morning delicious. I had no problem with rising. I am glad I followed the recipe exactly - I was sure to buy instant yeast and follow the recipe exactly. I wonder if other folks have had problems because they are not letting the ingredients come to room temp properly and because you add the yeast to the room temp ingredients, its really important those ingredients are at the right temp (not too hot or too cold to kill the yeast) The dough was pretty dense when it came off the hook but in the end they were light, fluffy and chewy. Great flavor and awesome all around. I am just so pleased as I had such high hopes and they were better than expected. Hooray! item not reviewed by moderator and published
It's been 2 1/2 hours and my dough hasn't risen at all. Followed the directions exactly. Though it was odd that the yeast wasnt activated before adding, was this the problem? I had it covered in a warm place- going to give it another hour in hopes it will do something item not reviewed by moderator and published
I made a delicious mistake in this recipe. For the filling, I accidentally mixed the 3/4 oz. of butter with the sugar and cinnamon. Later it made the filling so wonderfully rich. It complemented the bread in the rolls perfectly. item not reviewed by moderator and published
Has anyone had any luck freezing these rolls before baking? item not reviewed by moderator and published
My sister made these cinnamon rolls and they came out fantastic. The roll was soft and the filling was wonderful, not too sweet. I am not a big icing fan but I enjoyed a little cream cheese icing on the roll. Definitely, I plan to make a batch but I have to share with others since this recipe makes 12 rolls. item not reviewed by moderator and published
These are the best cinnamon rolls I have ever made. My family and friends love them and they are made ahead of time so they are perfect for brunch or serving to a large group. Not too sweet but just a bite of Heaven. Liz Otte item not reviewed by moderator and published
I was excited to make these rolls and I make cinnamon rolls ALL the time. AB is such a go-to guy that I thought his recipe was the perfect companion for my cinnamon roll addiction. The dough came together beautifully, which gave me the highest of hopes. But once I took the dough out of the bowl and off the hook and started to handle it - it was hard and tough. The filling is pretty much how I do it (I use more butter), which again made me think these rolls still had a chance. But after baking them, the dough was just so blah. It wasn't light and airy and I've made much better cinnamon rolls using other recipes. For the first time in my life EVER, I threw the leftover cinnamon rolls away. What a big disappointment. Sorry AB, but I won't be making these again. I gave 2 stars for the filling and 0 stars for the rest. Sigh. item not reviewed by moderator and published
I thought this was a really yummy cinnamon roll recipe. My dough took a longer time to rise than ALton said and I didn't roll it out thin enough. I especially love the filling so I made double the amount for the extra cinnamon flavor. item not reviewed by moderator and published
Changes: 1. I didn't have buttermilk in the house, but I did have milk kefir, so that's what I used. 2. I used regular active dry yeast, the granules in the jar. It worked just fine. This recipe is fabulous. The dough is absolutely beautiful to handle after the first rise - so much so that I might roll it out thinner the next time so that I can have more layers in the roll. I was worried that a yeast dough with this much fat wouldn't rise well, but I got it out the next morning and did the rise over the pan of boiling water - which is definitely a technique I would use again, because it worked so well. The recipe is a keeper. Follow it as written and it should work out perfectly. item not reviewed by moderator and published
A+. These came out great. I always keep powdered buttermilk in house. If you follow the rising steps exactly, you will no issues. The last rising step (boiling water) in oven made the cinnamon rolls rise nicely. I did not have cream cheese so I used a basic icing recipe. I will definitely make again. Thank you Alton!! There is nothing like the smell of cinnamon rolls in the morning!! Yum. item not reviewed by moderator and published
I made these not realizing how amazing they were going to be. I am so happy I took the time to make these and they are by far the best cinnamon rolls I have ever had! item not reviewed by moderator and published
Great recipe. The rolls were beautifully soft and airy. My house is cold (60-65F) and so the final rise in the turned off oven was very slow. Not a problem, at the end of the first half hour in the turned off oven, I just boiled new water and repeated the process once more which puffed the rolls sufficiently. Not super cinnamony, but perfectly cinnamony enough. If you LOVE cinnamon, you might try adding an additional 1/2 tsp or slightly more to the filling (conservative guess). As the icing goes, also very tasty. After making and tasting it, I added 2-3 pinches of kosher salt per personal preference. I think the salt makes the icing taste a little more rich, but the original is very good on its own. item not reviewed by moderator and published
These are tasty rolls, though a little nerve-racking to make the first time. Because I live in MN (brrr) I made the following two changes for the first and then the second rise. Rise #1: Heat glass of water in microwave till boiling. Put dough in a bowl, cover with a towel. Put bowl in the microwave with glass of water for about 1 hr. Rise #2: Instead of putting rolls in the fridge overnight, put them on counter overnight. Dough rose perfectly both times. I also used dairy-free butter and soymilk instead of real dairy product-but used real cream cheese for the frosting because I thought I owed my husband and son at least that! If I make them for company I will use real butter. I followed some reviewers advice and only baked them for 15+ minutes uncovered and then another 5 minutes covered. I checked the inside temp of the baked rolls and they were 190+ when I took them out - perfectly done and delicious. item not reviewed by moderator and published
Oh My GOODNESS, JUST PLAIN GOODNESS. These are amazing. They took quite a bit of steps, but they are definitely worth it. I read the reviews before making these, and others said they used Paula Deans frosting for Cinnamon Rolls, AWESOME, absolutely awesome combination. YUMMMMMMMYYYYY. item not reviewed by moderator and published
I didn't use Alton's recipe for the filling and icing but used my own instead. However his recipe for the bun is spot on. The buns came out light and fluffy. I didn't have buttermilk on hand and used the vinegar/milk substitute. I feel 30 mins is too long for the bake time, so depending on your oven I'd start to check on them halfway through and judge it youself. item not reviewed by moderator and published
They turned out perfect! I followed the recipe with the exception of the buttermilk (since I didn't have any, I substituted the same amount of milk and added a teaspoon of vinegar) and the cream cheese frosting (I made the Paula Deen icing, instead). After allowing the dough 2 1/2 hours to rise, it was a breeze to roll out. This was my first time making from scratch cinnamon rolls, and this recipe made it possible to have success the very first time! item not reviewed by moderator and published
The best cinnamon rolls ever! I made these for the first time on Christmas Eve and my family went crazy for them. I have been looking for a good recipe where the rolls are light and fluffy for years, it is this recipe! I have made these several times and they turn out beautifully every time. I haven't always put them in the refrigerator to sit over night, I just let them sit to rise after they are placed in the baking dish, then bake. I usually bake them for 15 mins, cover with foil and bake a additional 5-7 mins. item not reviewed by moderator and published
Have made this several times now - very easy and delicious. item not reviewed by moderator and published
A new family tradition for Christmas morning in my home. Absolutely delicious in every way! item not reviewed by moderator and published
Excellent! A bit of work the night before but they turned out great and were truly delicious. Quite a hit! item not reviewed by moderator and published
This was the best outcome for cinnamon rolls that I could ever have hoped for!!!!! I will never waste money on store bought cinnamon rolls. This was absolutely delicious and pretty easy to make. I added some cardamom to my cinnamon sugar mix and it really made a difference. It was my first time working with instant dry yeast and it was easy. I will definitely be making these anytime I have a taste for cinnamon rolls. Thanks Alton Brown!!!!! item not reviewed by moderator and published
oviously I did something wrong because they were worse than the ones from a can. To complicated and time consuming, Christmas breakfast was ruined. Unless your a professional baker dont bother trying these rolls. item not reviewed by moderator and published
Simply divine. Made these Christmas Eve to have Christmas morning. Others reported problems with the dough rising, but mine did just fine using regular ole Fleischman's yeast. I did proof it though in a little buttermilk and sugar to make sure the yeast was still alive. Also, because I spent a lot of time in Scandanavia, I added a teaspoon or so of ground Cardamom along with the Cinnamon in the filling. The dough was VERY easy to work with after it rose the first time. Results were simply delicious - definitely a keeper! item not reviewed by moderator and published
These were fantastic. I followed the volume measurements not the weight. I didn't have my mixer with me so I kneaded by hand for about 10 minutes. It was perfect. I had no problems with my dough not rising. Only 2 things - 1) I think the cook time was a little long. I cut it back by 5 minutes and it was still a little overcooked. 2) I think it needed more butter brushed on with the filling. They were just slightly dry. However, the dough was sooooo good. I can't wait to make them again. item not reviewed by moderator and published
This worked perfectly for me, and I have had very little success before with yeast-risen recipes. The first rise was very slow. Nothing seemed to happen for the first 90 minutes and the dough took over three hours to double. After that, though, things went just as they did in the instructional video. The dough was very easy to work with, supple, not too elastic. Forming the rolls was a snap. The steam-assisted rise the next morning was also a bit slow, but the rolls baked to the required internal temperature in less than 30 minutes. The result was fantastic. The crumb was very soft, mildly sweet, mildly tangy, and the filling was cinnamon caramel. (The smell was incredible, too.) This was our Christmas morning brunch and couldn't have been better. My thanks to Alton and his kitchen crew for a great recipe. item not reviewed by moderator and published
Made these this morning. My dough also did not rise... here's what I did to fix it. I made one batch that *straight up* would not rise. I then made a second batch and used a little more buttermilk so it wasn't so heavy. The dough was springy etc, but still wouldn't rise. This is after I warmed up the buttermilk with the yeast and salt and let it do it's thing for a minute (as per another commenter). I followed another commenters suggestion to warm the oven up to 200 degrees, turn it off, and let the dough rise in there, THAT did the trick. The proofing the next morning did not work *at all*. I think if I did that part over I would still proof it the same way, but get the oven up to 200 and turn it off again, and let them rise that way. Even though the proofing did not yield a final rise, the final product still turned out good. The dough was a *little* heavy, but I think if i would have gotten that final rise it would have been a bit lighter. I would definitely make these again... item not reviewed by moderator and published
I modified a little bit but these were the best rolls we've ever had... plus I didn't have to get up at 5am to make christmas breakfast! item not reviewed by moderator and published
A-MAZ-ING!!! Just made these for Christmas morning. I think we have a new Christmas morning tradition! item not reviewed by moderator and published
This is and tried and true recipe for me. I have been making it for Christmas morning for several years now. It always comes off without a hitch. The dough has a great texture and I love being able to do most of the work the night before. item not reviewed by moderator and published
I followed the recipe exactly, using the weights not the volume measurements. I had no issue with raising dough. The cook time was a little off. I had to turn down the oven for the last 10 minutes so the tops wouldn't burn before the insides were done. I found them too sweet though, and I have a sweet tooth. Too much filling I think. I'll cut the brown sugar in half next time. Also, the frosting was too much. I'll glaze them next time. But the texture and taste of the dough was fantastic. item not reviewed by moderator and published
Made these for Christmas Eve morning. I didn't have Instant Rise yeast...only Rapid Rise and Dry Active. I went with the Active Rise and made sure to activate it with warm water and sugar before adding it to the recipe. The rise was slow, but after 2.5 hours, it did double in size and they rose nicely in the oven the next morning. The reason for the 4 stars instead of 5 is that I felt like the cinnamon sugar was EXTREMELY sticky and a little grainy. They remind me more of sticky buns than the cinnamon rolls of my childhood (the ones that "pop" out of the can). I may look for a different cinnamon filling, but everyone agreed the dough was delicious. item not reviewed by moderator and published
These were excellent. Some of the best rolls I've had. I added cooked chopped apples, raisins, pecans and brown sugar to the filling and some additional butter. I also changed the sauce to be equal parts brown sugar and butter. It got rave reviews. item not reviewed by moderator and published
For all the folks who have rising issues: a little sugar is great for yeast but when you are making dough with a higher percentage of sugar most yeast isn't happy. The problem is that sugar and salt absorb moisture. Yeast needs that moisture to grow and great the gas that makes the dough rise. Get an osmotolerant yeast such as King Arthur Flour's SAF Gold Instant Yeast. This yeast requires less moisture than other types of yeast so it does a great job in sweeter doughs. Alton is all about food chemistry. I'm surprised he hasn't addressed this himself. My apologies if he has an I missed it. item not reviewed by moderator and published
Simply AMAZING! Alton Brown is THE best, great recipes, cool personality and very didactic. item not reviewed by moderator and published
I have made this recipe several times over the last 2 years - both for family and bake sales. I always have a request for more. Reading through, many of these posts indicate slow/no rise - never been a problem. I usually take my buttermilk and warm it up a bit (20 sec in the micowave) and then add my active dry yeast and salt. I let this sit for about 10mins until I can see the "foam" of the yeast - then I know it's ready to use. I also follow the "5mins on slow" for the mixing - I've found if you over knead dough it gets really tough. still one of my favorites! item not reviewed by moderator and published
Horrible turn out. Followed the recipe as is and the next day, while in the oven, the rolls did not puff up AT ALL! What a waste of ingredients and time! item not reviewed by moderator and published
I have a question...I have made this recipe several times and love it every time. I want to make it again but I was wondering if I could leave them in the refrigerator for 2 nights or would it ruin the dough? Or maybe freeze them? I want them to taste fresh. Thanks for your thoughts item not reviewed by moderator and published
I used fleischmanns active dry yeast, warmed the Oven a little and put the dough in there covered With plastic wrap. No issue with rising. Followed recipe exactly. Except I cooked them At 325 degrees based on other reviews. They turned out just fine but not the greatest Cinnamon roll I&amp;#39;ve ever had. My quest is not over! item not reviewed by moderator and published
Fantastic! I'm a huge good eats fan and I made these for my family on a family vacation to the lake. They rose beautifully and were so light, fluffy, and delicious. I had my young cousins help me roll them out and put them in the pan and it worked great. They're delicious, relatively easy, and a great option for young assistance and family bonding. item not reviewed by moderator and published
Three words: A. Maze. Ing! Not sure why folks had so many issues, but I followed the recipe AS WRITTEN and the rolls rose and baked just fine. Watch the video -- he explains why instant yeast is used in this recipe and the visuals for each step are very helpful. I did use a different glaze as my family doesn't like cream cheese frostings, but otherwise this recipe is exactly what I was looking for. No more buns-in-a-can in this house! item not reviewed by moderator and published
I was nervous to try this recipe because so many people seemed to have issues with the dough rising. I followed the recipe exactly except during the first rise I turned the oven to 200 for just a minute so it was slightly warm and I put the dough in the oven covered by a damp kitchen towel. It rose really nicely. I might have added a pinch of salt to the dough like another user said. I did expect the rolls to be a little bit more soft in the end, but overall they were very good. My husband ate 2 for breakfast. item not reviewed by moderator and published
i have the same complaints as the others regarding rise. bought a brand new pack dry active yeast. rolls tasted pretty good but they were rather hard on the outside before even browning, so I took them out of the oven before they browned/turned to rocks. I had almost no rise during both processes. again, they were pretty good, but not at all soft and just a little doughy like you'd expect. i'll probably shop around. item not reviewed by moderator and published
I made these this morning for Mother's Day, since my MIL loves cinnamon rolls. These were fantastic, and also my first time making cinnamon rolls. Very moist and great flavor. And easy to make! Thanks Alton Brown! item not reviewed by moderator and published
I've easily made these buns a couple dozen times now. Just made them again for Mother's Day this morning. I've never had a problem and I'm using yeast that I bought two years ago from Sam's Club. I'll make meringue cookies today with the leftover egg whites. We love this recipe. item not reviewed by moderator and published
Followed the directions to the letter and they were great! item not reviewed by moderator and published
Good flavor, but very disappointed in the lack of rising at all stages. I used the instant yeast as the recipe called for and let it rise beyond the suggested amounts of time at various stages, no luck. If I make these again, it will be with active dry yeast, although I think I will try another recipe. For all the people who have commented on the same issue, I would think Alton should respond to us!!! item not reviewed by moderator and published
They were better than any cinnamon roll I've ever had!!!!!!! YUM!!!! I used active yeast, and it did rise slow. But it was okay. They didn't rise much in the fridge, but that was okay too. You definitely have to use the boiling water method to wake up the yeast before you cook them. I cooked them at 300 because 350 is too high. When I noticed the tops were getting pretty brown and the bottom of the rolls were still doughy, I took them out, flipped them over and put them back in the oven. By doing that step, it made them so delicious. It took about one to two minutes after I flipped them for them to be done. I would use half as much sugar next time, so it is not as grainy to the bite and more caramel like. Keep an eye on it!!!! It takes about 20 to 23 minutes. I LOVE THEM!!! item not reviewed by moderator and published
I used active dry yeast that I proofed in the liquid before I added the flour. ( I have done this 100 times before and it always works as long as you dissolve the yeast I mixed the flour in and the dough was soooo heavy! How could I ever get light fluffy cinnamon buns from this?! I let it rise for 3 hours, it moved a little but the dough was still incredibly heavy. I added the filling, rolled it, cut it, and let it proof again. I baked them off and they tasted fine, but the dough itself was rather hard. Disappointed. I'll go back to my donut dough recipe. item not reviewed by moderator and published
This recipe creates the most silky, lovely, easy to handle dough. The method results in a soft and tasty roll with great sweetness and rich flavor. My rolls came out large and fluffy and a gorgeous golden brown. We ate them slathered with icing. A perfect Sunday breakfast. item not reviewed by moderator and published
These are perfect if you're looking for a good old fashioned cinnamon roll - however - my dough did not rise much (I used instant dry yeast nor did they expand after proofing and the cooking time was time was more like 20 to 25 minutes. item not reviewed by moderator and published
just as bkolarz my oven seems to get warmer than indicated, But expected as i use my oven often. They were done after about 23 minutes, and absolutly delicious. The aroma is indescribable. 5 stars again Alton! item not reviewed by moderator and published
Wow! These were delicious! I followed the tip on heating the oven to 200 degrees and then turning it off and letting the dough rise in the warm oven...worked beautifully! I also lowered the temp. as some suggested and they turned out great! Perfect frosting! item not reviewed by moderator and published
Alton wins again! Great texture, and just the right level of sweetness in the glaze. Two thumbs up from my husband and daughter. item not reviewed by moderator and published
For anyone that found that their dough did not rise, make sure that you used the correct form of yeast. The type of yeast in the recipe is instant dry yeast, which is different than active dry yeast. Instant dry can be be added directly to dry ingredients, while active dry needs to be bloomed first to use, which isn't possible in this recipe. item not reviewed by moderator and published
My family thought these buns were delicious! However, next time I bake them I would change the oven temp - it was too high at 350 degrees. I checked after 24 mins of baking and found that they were already golden brown with an internal temp of 210 degrees. Like others, I was a bit concerned about the slow rise but this proved to be needless. They came out perfect. They were very tender. I also would cut down on sugar and icing. ( that is just a personal preference. I will do these again ! item not reviewed by moderator and published
These were not difficult to make and are tasty. But, there are some things that would make it easier. The trouble I had was similar to other reviewers. My dough did not want to rise. I used fresh active dry yeast and followed the recipe to the letter. I think what would have helped get a rise going would have been to have a shallow pan of boiling water in the oven and use that to help the initial rise. Then when baking, use a cooler oven so that the tops don't get crusty. I followed the instructions to get it to 190F internally, but that is too long of a bake at 350F. Otherwise, these are a great baked treat. item not reviewed by moderator and published
My dough did not rise either (as others have stated! After 4 hours of rising at room temp, I pre-heated the oven to 200 F, turned off the oven, and allowed the dough to rise in there for about an hour. It rose beautifully and now they're baking in the oven and look fantastic! item not reviewed by moderator and published
Heavenly! Baked these cinnamon on a Friday morning for breakfast. They are so tasty! The recipe is great. I actually prefer watching the video. item not reviewed by moderator and published
OMG! These are so delicious!Followed recipe exactly and came out wonderful except for the icing. Made them Christmas morning and everyone loved them. They are some work BUT SO WORTH IT! The only thing is, it says to beat the cream cheese and milk, but I ended up with some lumps of cream cheese. Next time I will use a whisk and see how it comes out. Thanks Alton! item not reviewed by moderator and published
I read many of the reviews and was surprised how many people comment about proofing the yeast, which isn't included in the recipe, it made me nervous to try this for the first time for guests. I ended up watching the video and Alton doesn't proof the yeast so I ended up going for it just as written and they turned out perfectly! The whole pan was gone in less than 15 minutes. item not reviewed by moderator and published
This recipe was perfect! I read some of the criticism &amp; completely disagree. I followed the recipe exactly. This morning I baked the rolls &amp; they were delicious. My husband &amp; son agreed &amp; each ate 2! They looked beautiful &amp; tasted great. This recipe is a winner! item not reviewed by moderator and published
So disappointed, so much time and detail and they never rose the first 3 hours, never rose in fridge overnight, never rose in steam oven and never rose when baked........... item not reviewed by moderator and published
YUMMY! These rolls have a very caramel-ish taste and great texture. I used whole milk instead of buttermilk. My family loves them! item not reviewed by moderator and published
GREAT recipe! I'm usually apprehensive about Alton's recipes, but I was willing to try this because any recipe I've tried in the past has not been good. It was time consuming, but so worth the wait. I did accidentally use dry active yeast and did not realize it until I had it sitting in the bowl waiting to rise. Not sure what to do, I just waited. It took a little longer, but the dough did eventually double. I followed the recipe exactly and was so proud of the results! They really did not rise much in the refrigerator over night, but after putting them in the sauna they totally looked ready to bake. These were fantastic and can't wait to bring them to a family breakfast! item not reviewed by moderator and published
Great recipe,structure of dough was perfect, even with a few of my own tweeks. Used 3 whole eggs instead of yolk and whole egg, used a little less brown sugar for filling, but increased the butter for the filling to 3 Tbsp and smeered it on softened not melted. VERY MUCH MUCH A KEEPER. item not reviewed by moderator and published
These cinnamon rolls are delicious! Hubby says they were better than Cinnabons! I rated 4 stars because I made some changes. I didnt have instant yeast, so I used the Rapidrise yeast that I already had. After reading the reviews from others about using rapidrise I was pretty scared to try it but I decided to give a go anyways and it turned out perfectly fine!! I used salted butter instead of unsalted because thats all I had. I also didnt refridgerate them overnight. I was so anxious to try them, I took a chance and proofed them and then baked them. They puffed up beautifully. I also baked them for 20 minutes rather than 30. Also for the icing I used 3/4 cups of cream cheese. It turned out to be a thicker creamier icing..it was delicious!!! I say give the recipe a try! Itll be sooo worth it! item not reviewed by moderator and published
These were absolutely amazing! I used fleischmann's dry active yeast and these rose perfectly. They were fluffy and the frosting was creamy. I will definitely be repeating this recipe soon! item not reviewed by moderator and published
Although these cinnamon rolls seem fantastic, I cannot ever get the dough to rise. I would love the particular brand of yeast Alton uses posted to this recipe. Each and every time I try to make these, it is an epic fail! item not reviewed by moderator and published
These cinnamon rolls are fantastic! It takes patience, but in the end, it's all worth it! Soo moist! Soo delicious! In my house, they were gone in a day! item not reviewed by moderator and published
I've tried this recipe several times; I'm no stranger to bread baking. Adding the yeast to the flour makes for rolls that NEVER rise, no matter what. I'm betting that activating the yeast in liquid might make for better results. But as the recipe is written, it's a recipe for failure. I also think the cream cheese/powdered sugar frosting tasted funny. Not even my kids would eat it. So if you do try this recipe, make sure to activate the yeast in liquid. Otherwise, baker beware! item not reviewed by moderator and published
Great recipe with perfect texture for a cinnamon roll! I, too, like other reviewers, used active dry yeast instead of the instant dry yeast. By the time I realized my mistake, it was too late. Luckily I have a nice, big, warm sunny kitchen window, and left it there to rise. Turned out great, even with my mistake. It rose beautifully thank goodness! I did have to add a bit more buttermilk because the flour was too much. Also I added a bit of vanilla extract to the filling and icing. With a very busy Christmas morning, i forgot to add the water in the oven... not sure what that is for? But It turned out so good! I am very happy with this recipe and would definitely make again item not reviewed by moderator and published
Just made these today, and they were such a huge hit. The dough yesterday didn't rise as high as Alton's in the video however they turned out great. My oven was occupied so to "wake up the yeast" I put them in the microwave. I placed boiling water in a 9 x 12, then placed the rolls on top. They were out of the fridge for about 60 min. They got quite huge. So don't worry if the dough isn't as large as Alton's the day prior. Will make every year on Christmas from now on out! Thanks! item not reviewed by moderator and published
Its Christmas morning and all I had to do for breakfast is allow these rolls to rise and bake them. The process was easy and I would make them again but would change a couple of things to our taste. They seemed to be lacking something...decided it was the dough flavor that was a bit flat. I would add a tiny bit of salt next time. Just my opinion. Also I like a thicker glaze, again, my opinion. I would definately make these again just for the ease of process. item not reviewed by moderator and published
Our yeast didn't rise for some reason, but this was a fun recipe to try. Like many reviewers, I added a tsp of vanilla to the batter, as well as to the frosting (which was YUMMY!. We also didn't melt the butter for the filling, but used 3/4 of a stick of really room temp butter and just slathered it on the dough (I've watched them do this at Cinnabon. We doubled the amount of cinnamon, too, and since my husband doesn't like nuts but I do, I added some pecans to just the left side of the roll (I think my side was better with the nuts!. Although the dough didn't rise, I decided to bake them none the less, and they were great. I'm sure they would have been perfect if the dough had worked perfectly. I think this will become our new Christmas Eve/Christmas morning tradition. item not reviewed by moderator and published
i v made this yesterday and they came out ok. they were really soft but also very very sweet and i do have a sweet tooth. and my dough because of the egg yolks came out very yellow witch i didn't like. i m still looking for cinnamon buns recipe! item not reviewed by moderator and published
The best! A real hit with our family and friends. I also add to the dough 2 tablespoons of scotch and 1 tablespoon of vanilla. It gives it an extra kick! Way to go Aton! Merry Christmas to all! ! ! item not reviewed by moderator and published
I have been making these cinnamon rolls for at least 6 years now at Christmas-time. LOVE them! I'm wondering if anyone has tips on how to freeze or share these easily? More specifically, I pass these out to family members on Christmas Eve at the point of leaving them in the refrigerator overnight, but I hate giving them a list of additional steps to do in the morning. Could I possibly par-bake these and then they could simply re-heat in the oven for a few minutes and pour on the frosting? I want to hand these out on Christmas Eve (evening time for people to enjoy on Christmas morning with as little work as possible for them. item not reviewed by moderator and published
Beautiful dough, and very easy to work with -- rolls were delicious. I used half Martha White all-purpose flour and half Gold Medal bread flour, and it took all 4 cups. Next time I will try using mostly bread flour or maybe an all-purpose flour with higher protein content, in hopes of being able to use less. item not reviewed by moderator and published
So I also used the Dry Active Yeast instead of the Instant Yeast. After reading the reviews, I go super nervous about my mid-made rolls. So here's what I did to fix it: I already had put in the yeast just by itself, no warm milk or anything. It actually still rose in the bowl, so that was reassuring. Then, when I took them out the next morning, I put them in the oven with the water pan for about 20 min. But then, as I cooked them, I left the water bed in there for the remainder of the time I had the oven on to cook them. That way, I think the warm water vapors activated the yeast again. I hope this helps people avoid the hard biscuit type rolls people have been describing! item not reviewed by moderator and published
I put all the flour in at once and found the dough too stiff. I added milk and loosened it up a bit. I didn't notice any detriment for the final results. I wish I would have used just a little more than 1/2 the brown sugar. Most of my family said they were too sweet. item not reviewed by moderator and published
great recipe! made them for the family.. all I can say is that they loved them.. will make again and again item not reviewed by moderator and published
SO GOOD!!! item not reviewed by moderator and published
Just made these today! So wonderful! Didn't refrigerated the rolls after rolling them up and cutting them, just let to rise again for 40min in the baking pan before baking. Will do this recipe again for sure! item not reviewed by moderator and published
Absolute perfection! I did not change a thing on the recipe and they are delicious, have a feeling I will be making these quite often ! item not reviewed by moderator and published
So I made this recipe last week and I didn´t have instant dry yeast so I used active dry yeast.. big awful mistake, I mixed it with the warm milk and added it to the mixture, I noticed that after one hour or so in the refrigerator the rolls rose beautifully, but next day morning when I went to get them out to bake they were deflated and the dough got really dry, they didn´t rise after the time in the oven with the boiling water nor after baking them. I´m pretty sure it was the yeast that failed me :( I´ll try to get the right one next time. item not reviewed by moderator and published
I followed this recipe exactly and the cinnamon rolls were absolutely DELICIOUS! item not reviewed by moderator and published
For all the people who say the recipe is bad because _______, oh and i made this change because it did not make sense to do what they said, well excuse me that's why it was not perfect, YOU DID NOT FALLOW THE RECIPE! I for 1 believe this is amazing, especially with a basic cinnamon-vanilla syrup on top. item not reviewed by moderator and published
I added fresh sliced peaches and ginger to this and WOW it was great... As I rolled it up I added the peaches and ginger... YUMM YUMM!!! For the frosting I used cream cheese and fresh peach puree, and powdered sugar... YUMMMMM.... item not reviewed by moderator and published
I was so excited to make these. I had been planning on trying these for weeks because I haven't come across a recipe that I have been satisfied with and the reviews for this one were positive. I bake all the time and found the recipe easy to follow. I took these out of the oven at 19 minutes. Any longer and they would have been over done. I was hoping for a lighter dough. These were not as heavy as some, but definitely not light. The taste was ok. I do agree with another reviewer that it had a very yeasty taste. I think the dough was sweet enough. Those, like me, who do not prefer the yeasty taste may want to try it again without leaving it overnight as this tends to create a stronger yeast flavor. I think I will still search for a light, less dense cinnamon roll recipe. item not reviewed by moderator and published
These cinnamon rolls are a bit heavier than the average roll, however, they are simply amazing. I made them once a couple of years ago and I have been getting request after request for them ever since. In fact, I am making a dozen tomorrow for my neighbor to take to her physical therapy team. Try them... I guarantee you and your friends will not be disappointed!!! item not reviewed by moderator and published
These are ok. They weren't bad but not great either, hence my 3 star rating. The dough was too bread-like and the yeast flavor was a bit too strong for my taste. Also, if I make these again, I will use double the amount of butter when brushing the dough. I have a feeling it will give it a bit more flavor. I would still recommend trying. item not reviewed by moderator and published
In my opinion the rolls were more like sweet rolls than cinnamon rolls. They were heavy. Not one of my favorite recipes. item not reviewed by moderator and published
These are the best of the best! Even for a novice. item not reviewed by moderator and published
So so so so so good!! Reminded me of the cinnamon buns you get at the mall. I also didn't have buttermilk, so I used lemon juice and milk. I had to have read/watched this recipe 20 times before I actually made it because I was nervous about making a dough from scratch for the first time and figured something was bound to go wrong. Everything ended up going really smoothly thanks to Alton's detailed instructions. Will definitely be making again! item not reviewed by moderator and published
I didn't have buttermilk on hand so what I did to substitute was in a bowl add 1 cup of milk and 1 tablespoon vinegar and you get your buttermilk replacement, it doesn't taste like it but it works. Measure out 180ml. Turned out awesome. Thanks item not reviewed by moderator and published
its supposed to be powdered sugar not sugar lol item not reviewed by moderator and published
Instant yeast should not need to be activated, which is why the directions do not say to do so. Was the yeast new/not expired? Was it instant, as opposed to active dry? item not reviewed by moderator and published
You should read the package. Most often you add the yeast to 1/4 cup of water at 38oC and 1 tsp of sugar. Let it double in volume and you should have no problems. If you see that it hasn't doubled in volume then in may have expired. There is a sell by date on the packages.<div>Jimo</div> item not reviewed by moderator and published
As luck would have it, I ran into Alton Brown himself at a restaurant the other night (i live in Los Angeles) and told him I have been making his cinnamon rolls on Christmas for years..they are such a hit that people who can't be there even ask me to freeze some for them to eat later. Alton then told me to freeze them before baking, that that is even better than freezing them after. So there's the answer - straight from the horse's mouth! :) item not reviewed by moderator and published
Yes, I have a small family so after I slice the roll, I bake half and freeze the other half. I put them in a plastic container (with a layer of wax paper to separate the layers if you're going to stack them) and stick them in the freezer. Just be sure to let them thaw overnight in the fridge and then continue from the step where you put them in the oven with boiling water. I've done this many times and never had any problems. item not reviewed by moderator and published
I agree with Grateful1's instructions. I always make a full batch and bake half for Christmas morning and freeze the other half for New Year's Day. Just make sure to thaw them in the fridge and follow the instructions for the final proof and baking. item not reviewed by moderator and published
I made Ree Drummond's cinnamon rolls and felt blah about that dough too. (Hers didn’t have any structure at all; it was soft but fell apart in your mouth before chewing it.) I want a cinnamon roll with a nice chew that is still soft and tender inside--do you have any recommendations? item not reviewed by moderator and published
I make Paula Deen's cinnamon rolls but with Alton's cream cheese icing. They rise beautifully and bake up to be soft on the inside with a slightly chewier outside. They can be refrigerated and baked next day. Just follow the directions up to the last rise (so the rolls are cut and placed in the pan), then refrigerate overnight and when you are ready to bake them, preheat the oven at it's lowest temp. for 3 minutes, turn the oven off, and stick the rolls in for 30-45 minutes. Then bake as normal! item not reviewed by moderator and published
Hmmm. I've never had that problem with this recipe and between all the batches I've made each year, I've probably made 50 batches, no exaggeration. Perhaps one of your ingredients was stale? Not criticizing the chef, I often have flour and or sugar that sits in my pantry untouched and I'm sure that stuff can "go south" and not work properly in recipes. You do need to let them rise and I usually turn on the oven while I'm mixing the dough, then turn off and let rise in bowl on top of warm oven. item not reviewed by moderator and published
See my trick for rise right above this post. item not reviewed by moderator and published
No buttermilk - measure milk to just a bit below (like 1/4-1/2 teaspoon and then use lemon juice to finish off). Viola! "Buttermilk" replacement. item not reviewed by moderator and published
Or vinegar instead of lemon juice item not reviewed by moderator and published
Thanks for trying them dairy free - I'm allergic to casein, and leery of changing up recipes too much. Was debating if these would do okay with soymilk and fake butter. item not reviewed by moderator and published
You should never mix salt directly with the yeast to proof it, it will kill it. If you feel you need to proof the yeast to make sure it is active just use the warm liquid and maybe a little sugar but never salt. item not reviewed by moderator and published
I do the same all the time. Water should be 110-115 degrees Fahrenheit. Be precise or else your dough will never rise. item not reviewed by moderator and published
you shouldn't give a recipe one star just for making a comment, dumbass. item not reviewed by moderator and published
You add BOTH yeast and salt to your buttermilk?? NEVER! item not reviewed by moderator and published
You should never proof the yeast with salt, it kills it! item not reviewed by moderator and published
Could it be that you missed the yeast? Mine turned out amazing item not reviewed by moderator and published
I make breads a lot and I always, ALWAYS proof my yeast before mixing it in with the flour. Dissolve your yeast in 1/4 cup of warm water (110-115 degrees F) and 1/2 tsp of sugar. Let it froth for about 15 minutes. If this won't happen, either your water is too cold or too hot. Try again and make sure you got the right temp. You may waste some yeast but it's better than wasting the whole recipe. item not reviewed by moderator and published
buy$10 thermometer...liquid between 105-110 deg F. Too cold will not activate yeast, too hot will kill yeast. I always proof even instant yeast to avoid losing ingredients and time. item not reviewed by moderator and published
I was wondering the same thing. I'm making mine today to bake in two days. Hope they turn out! item not reviewed by moderator and published
Probably should not have altered the recipie :( item not reviewed by moderator and published
wow item not reviewed by moderator and published
Actually, you don't have to "bloom" active dry yeast. People do it because they want to be sure their yeast is "active and alive". If you have older yeast, you should "bloom" it beforehand. If it's brand new, you don't have to. item not reviewed by moderator and published
Yeast that is added to dry ingredients is INSTANT yeast...not dry active. You shouldn't have to activate the instant yeast. item not reviewed by moderator and published
If I wanted to freeze them I'd prepare them up to the point where they're rolled and in the pan and then freeze before they rise. Wrap tightly with cling wrap. Just take them out frozen take off the wrap and allow enough time for them to rise and then bake. You could also defrost them in the fridge overnight and then take them out to rise and bake. item not reviewed by moderator and published

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