Overnight Cinnamon Rolls

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

These were YUMMY! I followed the recipe exactly using instant yeast with the salt added. The rolls were great. Since I am a beginner baker I did a test run before making them for a brunch. I did make them early afternoon on a Saturday put the dough wrapped in plastic in the freezer to chill it down then in a cooler while we traveled 1 1/2 hours to our destination. Took the dough out, let it rise, followed the remaining directions, place in refrig overnight, baked Sunday morning. They were a hit - vanished right before my eyes.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

These were really good! I halved the recipe for the first time. I followed most of the directions and ingredients. I added a little more buttermilk and let the yeast sit in it for a few minutes before adding it to the mix. I would add more cinnamon to the filling next time though. I didn't find the rolls to be very dry, but I would've liked them a little softer. Also, I smear a little softened butter over the tops of the rolls right before baking them. All in all, a very good recipe.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Does anyone know what happens if you let them rise more than 16 hrs? Say more like 36 hours? I'm going to a friends vacation home and I want to make them ahead of time but have to work on Friday so I want to make them Thursday night for Saturday Morning. This might sound sound crazy but I really want these for a birthday breakfast celebration!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Yum!! This recipe was awesome! It was time-consuming, so I don't think it's something that I'll be making terribly often, but when I do take the time to make them, it'll be SOOOOO worth it!

A couple of little things: I took the suggestion of many of the reviews and doubled the frosting, and it was the perfect amount. Also, the review below that said to reheat the rolls in the microwave with a small glass of water was right on!!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This recipe was a flop for me several times. Please try these changes if you’ve had problems:
1 Halve the salt if you have regular salt.
2 With the risk of sounding like Ms. Paula Deen, use 5-6 Tb softened not melted butter and double the cinnamon in the filling.
3 I'm not sure if there is a rule on Food Network on temperatures for foods that contain eggs or something, but the rolls were very dried out when I baked even less than the recommended time. To correct, I cut the rolls thinner, making about 18 not a dozen, so the middle gets done before the bottom burns. They are still plenty big enough! 15-20 minutes at 325oF seems to work in the 3 ovens I've tried. Using a fork you can tell the dough is completely set (looks dry not doughy in center.
4 Finally, too little, too sweet frosting. Start with 8 oz cream cheese, add powdered sugar in increments to your preference, then thin with milk.
Rolls will stay soft at room temp, covered, for about 3 days.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Delicious! Unlike a lot of reviewers, I followed this recipe exactly as written, which I usually do on the first go around. Being summertime and having a warm kitchen, I had no problem with rising. Even in the refrigeration step, the rolls continued to plump up and fill out the pan. What I loved most about this recipe is that most of the prep is done the day before, so I don't have to putter around in the kitchen too much. The ONLY disappointment was that the rolls dried out quite a bit the second day, as happens with homemade goods. On the third day, I came up with this solution:

How to Reheat Your Cinnamon Rolls (in case you didn't eat them all the first day:
1. Heat a cup of water on high in the microwave for 90 seconds.
2. Place rolls uncovered on a plate in the microwave (with the water still in there. Heat for w minute @ 60%. (This worked for one roll, but if you're doing a bunch, you may want to go a little longer.
3. Frost (if you didn't frost the whole pan to begin with.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I wanted like really I did. If you follow the recipe as list most likely you will encountered some issues. That being said I think that an intermediate to experienced baker could easily take the time to modify the the given instructions and come out with a great product. I used rapid rise yeast and added the salt when I changed to the dough hook. Dough still did not want to rise so after an hour I placed in the over over a pan of hot water and changed every 45 minutes to hour. 4 hours after making the dough (3 after used oven and water trick I had an ok rise but nothing like the video. The next morning after baking 20 mins the rolls were cooked but dry as a bone. The icing was horrible thin and way sickeningly sweat. I think that I will look as WS overnight rolls and use both recipes to create my own. Please don't think I am too mean but I base my review on the given direction without big changes which is why it has a low score.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Watched detailed(very good instruction! vid, read reviews. Proofed ACTIVE yeast in warm buttermilk before adding to the mix. Tweaked frosting;less sugar and a little more cream cheese +vanilla, pecans. Wish I'd extra made filling for top before baking. My dough did not rise in 2.5 hours but more like 3, 3.5 but it was over the top. Also, when I proofed the dough after refrigerating, it did not do much after half hour. I got results after 1.5 plus and kept on growing. Along w/oven light, I think being patient and giving it time was the key. maybe the rack was too high, on 2nd to top and it slightly burned edges and only baked 20 min. The inside was so tender. I will make again, maybe add cinnamon to the dough or find other suggestions in reviews. IF directions didn't say refrigerate UP TO 16 hours I would've waited to bake. 4 stars only bc not a cinnamon roll lover but these very good.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

A-MAZING! Well worth the extra time and effort! I brought these down to my boyfriend's work as a Saturday morning surprise and they got a gold star from everyone! I followed the directions and didn't change the yeast situation as other reviews mentioned and they came out perfect! Moist and delicious

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I am really surprised by these steps. As an avid baker I know that
#1 The yeast must be activated with a warm liquid, from 110-125 degrees
#2 VERY IMPORTANT - DO NOT ADD SALT UNTIL THE VERY END OF ANYTHING THAT INVOLVES YEAST.
Salt inhibits yeast from rising, any kind of yeast. Wait the mixing is done then add the salt and mix in. 3 stars for directions