Overnight Cinnamon Rolls

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These were excellent! I've made them twice...the first time I followed the recipe exactly and they were wonderful! They didn't rise as much as I expected but that didn't cause any problems. The second time I used slightly warm milk, to help the yeast along, I added chopped pecans to the filling, and I doubled the icing. Perfection! My sister even said they were better than Cinnabon! SUCCESS!!

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My grandmother used to tell me "don't make cinnamon rolls when it is damp and rainy". The dough didn't raise to the desired level the 2nd time but they still turned out great! While baking, the dough raised so no worries.

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I used this dough to make sticky buns. I saw alot of reviews with rising trouble, so what I did was warm the milk before adding to mixture. Once it was ready for the rise I placed it in the oven with just the light on. It was doubled or more in 2 hrs. I skipped the overnight thing and let the rolls rise again in the oven. They turned out great and tasted even better. I'm sure the cinnamon rolls will be just as good.

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Turned out GREAT! Everybody loved them! I followed the recipe and didn't change a thing!

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I cheated, I warmed the milk for the first part (where you mix with the eggs and sugar and let the yeast proof in that - I had my doubts about it activating otherwise. Worked fine, mixed the milk in as usual after the yeast activated (and boy did it reek so I knew it had worked. This avoided using excess water to make the yeast activate.

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Disclaimer- I have made many of Good Eats' recipes with success and enjoyment(too many to count. I have made this Cinnamon Rolls recipe with the right and wrong kind of yeast,in a warm and cold environment,damp and dry, day and night--> the yeast rarely if ever rises correctly..... The rolls WILL taste good even so- but they are dense and heavy.Love the icing.Like the process and idea of overnight baking. The next and last time I make these, I will let the yeast activate in warm water,I have a feeling it will work out- I HOPE IT DOES! I do want this recipe to work.....AND, I have found a recipe online that I do love,and if you are inclined, look up "yukon gold cinnamon rolls" from the Bon Apetit magazine article. Flawless every time.Super soft,super fluffy.
I admire your work and show Alton( I have every episode DVR'd -this one? eh~

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This was great. My family isn't much of a big breakfast eaters, but this was part was all eaten. I personally struggled with bread type dishes, even when following the directions. I was really happy witht he results. This was GREAT!!

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These were delicious! I read the other reviews complaining about the dough not rising, but thought it was due to inexperience, or bad yeast. I am a skilled baker, and bake bread all the time, and mine didn't rise either the night before OR in the oven with steam.! They tasted wonderful still, and did rise in the oven when cooking, so don't despair!
I plan to make these again, and make one change that I saw in one very helpful review about yeast:if you use active dry, just dissolve it in water first prior to adding to the dough. I have done this in other recipes that called for it, but wasn't sure with this one if I should double the yeast or try dissolving it with water (and maybe a pinch of sugar until I saw that review.
Oh, I also doubled the cinnamon in the filling and next time will add even more!

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The recipe is perfect and easy. My cinnamon rolls came out so well and everyone at home enjoyed it. Though i did not keep the rolls for overnight 16 hours before baking them.

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I've tried a LOT of cinnamon roll recipes but this is by far the best. It doesn't even need the frosting! Sooooooo good! By the way, I used "Red Star Quick Rise" yeast and it worked beautifully.