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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 (491)

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Average Rating:

Total Reviews: 491

Showing 361-370 of 491

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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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  • on December 05, 2007

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    We have made these rolls several times -- my family just can't get enough! The dough is easy to make, easy to work with, and extremely flavorful thanks to the buttermilk. This recipe is a winner!

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  • on November 23, 2007

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    I have made these rolls a few times now. The only thing I have done different is increased the amount of topping by 2!! I was thinking though..... IF I was to add some cornstarch to the flour.. maybe they might be a little more tender... hmmmmmmm

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  • on November 04, 2007

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    I have made cinnamon rolls for my husband over the years from several recipes and have always been disappointed. Maybe it's because I am not a big fan of cinnamon rolls. I am now.

    This recipe is fantastic. These rolls are even great the next day.

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  • on October 26, 2007

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    These definately rank as one of the best cinnamon rolls I have ever had! The "bread" part of the roll is very light and flaky, not heavy like the kind you get at the grocery store from the tube. I had a difficult time finding instant yeast, so my first batch was made with quick-rising yeast. They were just as delicious as the batch made with the instant yeast and they didn't need that much more time to rise. I did notice that the batches I made with the instant yeast needed more flour than the batch I made with quick-rising yeast. Overall, delicious, definatly worth the time and effort.
    P.S. you DON'T need to activate the yeast using milk/water that is 100+ degrees if you are using the quick-rising or instant yeast. They rise just fine using the room temperature buttermilk.

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  • on October 21, 2007

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    Awesome cinnamon rolls. Thanks! Reminds me of mom's!

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  • on October 13, 2007

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    This recipe worked perfectly for me, and I usually have trouble with yeast doughs. It's a perfect recipe to make the night before a brunch, or whenever you have patience! I substituted half whole-wheat flour the second time I made them, and they were just as delicious!

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  • on October 05, 2007

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    I made these this year for Easter and they were delicious. I didn't have to make any adjustments to the recipe and the rolls came out perfect. I'll be making them again this weekend.

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  • on September 30, 2007

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    easy AND yum! my husband has never baked ANYTHING from scratch before and he baked these--they were so delicious!

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  • on September 21, 2007

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    My daughter found this recipe under A.B.'s site and was very disappointed that she couldn't understand what was supposed to be done, so she handed it to me. I must say that for someone who is so organized as Mr. Brown is and so to the point, that even as an experienced baker, I found myself reading the recipe carefully line by line several times. After interpreting the instructions though, my daughter was very successful and we will both make this recipe again.

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