Overnight Cinnamon Rolls

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I made the cinnamon rolls two times. It didn't rise the first time, so the second time I substituted half the butter milk for water and proofed the yeast in it. It came out awesome. BEST cinnamon roll I have ever made.

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These are fantastic! The recipe was very easy to follow. I'm not very experienced and this recipe is fool-proof. I doubled the icing and had plenty leftover. These are a hit at my home, with the neighbors and I'll be preparing them again for my bible study group.

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These were fantastic! I used regular yeast and just activated it in a little warm water with a smidge of honey and mixed it into the dough all the way before adding the salt. I don't have a stand mixer so had to do all the kneading by hand (which was fairly difficult but doable, I ended up just adding flour until it looked right, I have no idea how much it actually took, and the whole kneading process probably took about half an hour but the end result wasn't tough or chewy at all, it was very tender. It rose in a barely warm oven for almost 3 hours and was perfect. I did add extra unsalted butter to the filling (about 4-5 T total which made a nice syrupy glaze on the bottom of the buns. Contrary to some other reviews it actually took an EXTRA 3 minutes in a 350 oven and they were still beautifully moist. For the icing I ended up using a whole 8 oz package of cream cheese, 5 T of milk, 1 tsp of vanilla and only 3/4 c of powdered sugar and it was perfect. Worth the effort!

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Okay, just to follow up...
They're done, frosted, magnificent.My brother says they beat Cinnabon. The neighbors got a few and they're happy.
This is an absolutely tender and beautiful dough. My changes seem to have worked out just fine. I'm going back to the kitchen for another and I'm happy.

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This is my second time making these and they are AMAZING!! I watch Good Eats semi-religiously and when I saw these I had to make them. I'm 19, and I don't have a ton of experience, or a stand mixer, but I just mixed the dough by hand and they came out beautiful! All my family loved them, and I have a feeling they are going to be made quite often! And if you dough doesn't rise at first (mine didn't the first time I made them keep preparing them like the recipe says, because when I proofed them they were perfect. So I definately recommend this recipe, and if you think it's not working, just follow it through till the end. THANKS ALTON!!!!

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Very satisfied! Prepared the dough as instructed except I used regular yeast that I had to proof first, I didn't want to choose between the various variations of rapid/instant yeast so just got the original stuff. Follow directions on packet and worked like a charm, even with the salt added to the dough (I let the yeast mix into the dough before mixing the salt in, but they were back to back.

For the icing I followed the advice of some reviewers here and made a double batch, and I actually ended up with a lot of leftover frosting. A single batch would of been fine. Although that has to do with your eaters, we all could of easily put twice as much frosting on our rolls. Which I think is what people are conditioned to do since they're used to eating crummy store-bought or reheated restaurant rolls that need a massive coating of frosting. You could eat these babies naked and they still would be good.

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These cinnamon rolls were fantastic. I did have to proof them twice to get a good rise the next morning. Might have been my yeast so I'll get some new and try again to see. Been looking for a good recipe for a long time and this is definitely it.

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These came out delicious. They were perfectly balanced between dough, cinnamon and icing.

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I love, love, love that you can do most of the work the day before and have wonderful, warm, luscious cinammon rolls in the morning with a fresh cup of coffee. I added raisins and pecans before rolling. I will never make any other recipe, this is a real winner.

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ABSOLUTELY MARVELOUS! Wouldnt change a thing