Overnight Cinnamon Rolls

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I love this recipe. It is very easy to make after understanding instant yeast is not active dry yeasts:(
After makeing the rolls, I left it rise for 3hrs, it turned out great. I was not able to wait 16hrs for the rolls.

thank you alton. Love your show.

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Outstanding! I made a batch to take to a Thanksgiving dinner. Our hosts had company from out of town and thought they'd like them for their breakfast... they couldn't stop raving. I've made them with a caramel sauce on the bottom. Really great for sticky buns options!

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These are just outstanding! I followed the recipe to the letter, including using Highly Active Instant Rise Yeast, which did not need to be proofed and could go right in with the ingredients. I also added more cinnamon to the filling, like other reviewers suggested. I was a little dubious myself when they didn't rise as much as I'd expected overnight in the fridge, and they did puff up some in the steam in the cold oven, but man o man did they ever rise and puff up when baked!!! One word of warning...when he says serve IMMEDIATELY, he means it! At the very least, get them out of the pan as soon as you can. I made these on Thanksgiving morning, and waited until after we had eaten them for breakfast and it was then kinda hard to get the remaining buns out of the pan, and it took a long soak and a lot of elbow grease to clean the pan since I wanted to use it for a casserole. But these are SO WORTH the effort!

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First, this is the best cinnamon roll recipe I've ever used, but I made a few changes:

1. Used a little over 3-1/4 cup of flour, plus a little more for dusting the board
2. Used two teaspoons of cinnamon
3. Red Star Yeast worked perfectly, even though I added it with the salt
4. Added 1/4 cup of raisins that were soaked in brandy
5. Brushed the tops of the rolls with melted butter right before baking
6. Baked for 18 minutes instead of 30 - even though my oven was at 350F (I have a thermometer, they were starting to burn at 22 minutes
7. Doubled the amount of icing; there wasn't enough in the original recipe
8, For a richer, creamy frosting, substitute heavy cream for the milk

Also, I froze these rolls and they still baked perfectly. Just defrost them in the refrigerator the night before and then start with the step where you put them in the cold oven.

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These are the best cinnamon rolls I have ever made! The only changes I made were I proofed the yeast in the buttermilk (I warmed it up in the microwave - and I turned them into carmel rolls instead of frosting them : Thanks Alton!

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good but I expected more from these....

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They were so tasty! I used almost the entire 4 cups of flour and thought they were great, but my boyfriend tends to like ones that are less cakey and more sweet so next time I will cut back on the flour. Watch the cooking time, mine were almost overdone at 28 minutes.

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Very Good. I made three batches for a party, and 2 of them rose outstandingly, the 3rd barely rose, but they were all very good flavor. I also added more cinnamon to the filling, and added raisins to the filing for one batch, and chocolate chips to another. Not sure why the one batch didn't raise.

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The real beauty of this recipe is the idea of having them made and ready to go on Thanksgiving or Christmas morning. No waiting for the family members to roll slowly out of bed, while you labor alone in the kitchen. The work is all ready done. The smell of warm cinnamon throughout the house will "motivate" them to come see what's happening in the kitchen. A really nice holiday twist to the recipe is to add some Orange Marmalade & a little Orange extract to the icing. Or some Orange zest and real Orange juice.

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Just made these this morning. They are delicious. If you don't love baking this recipe might seem a little tideous and long to you. I ended up having 17 rolls instead of 12 so I put half into a glass dish and half into a regular aluminum pan. Do not do this! The ones in the glass pan came out soft and moist and the other ones burnt on the bottom and were not nearly as good.