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Overnight Cinnamon Rolls Recipe

Overnight Cinnamon Rolls

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (490)

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Average Rating:

Total Reviews: 490

Showing 351-360 of 490

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  • on February 03, 2008

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    Not overly sweet and gooey as the ones I find at the Bakery. The frosting is thin enough to frost easily but doesn't run all over the place.

    Can't wait to make these again.

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  • on February 02, 2008

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    They taste so good! NEXT TIME IM MAKIN TRIPLES!

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  • on January 30, 2008

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    I baked these rolls for a brunch and wanted them fresh for the morning. I was pleasantly surprised at how nicely the rose in the oven. They are not hard to make, only a little time consuming but the end result is just great. I made two batches and everyone raved about how great they were. I will make them again and again I am sure.

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  • on January 29, 2008

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    My rolls came out great even though I used rapid rise yeast (no need to activate in warm water and I kneaded the dough by hand (no dough hook.

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  • on January 26, 2008

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    Every AB recipe I've done has turned out better than expected. These rolls were easy to make and delicious. The challenge I suspect is not to make them taste good, but to make them look good. Thanks for another winner AB!

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  • on January 09, 2008

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    Making these rolls christmas morning was my husbands favorite gift, hands down.

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  • on January 03, 2008

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    I've made these twice and they are absolutely delicious!!! My only suggestion is to change up the icing a bit. It was too sweet. I doubled the cream cheese, and halved the sugar...made it much better!

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  • on December 28, 2007

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    Made these for Christmas. While there were a few steps involved, they were easy to make if you have a little experience with making yeast breads from scratch, and they were very very good. The initial rise did take substantially longer then the recipe indicates, but that might be because my kitchen was colder than optimal for rising. I might use a little lest frosting next time, just so that they aren't quite so sweet.

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  • on December 11, 2007

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    I love this recipe, and have made them many times. I add chopped walnuts after spreading the cinnamon & brown sugar (or sometimes raisins if I'm in the mood. The only thing I do differently is use 8oz of buttermilk. I like the texture better that way.

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  • on December 07, 2007

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    After reading some of the reviews, I was a little worried about the dough rising but my cinnamon rolls turned out great! I think it's probably important to make sure the ingredients are at room temperature for a good rise. I used the package of dry yeast that's commonly in the stores but not the rapid rise one. I didn't use a stand mixer so I manually whisked the ingredients together and manually kneaded when the dough hook came into the picture. I was pretty gentle at first since the dough was pretty wet but once it came together I kneaded it as I would normally. The cinnamon rolls came out really fluffy and delicious! Couldn't give it the 5 stars because it was quite a bit of work but I thought it was worth it.

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