Overnight Cinnamon Rolls

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Its Christmas morning and all I had to do for breakfast is allow these rolls to rise and bake them. The process was easy and I would make them again but would change a couple of things to our taste. They seemed to be lacking something...decided it was the dough flavor that was a bit flat. I would add a tiny bit of salt next time. Just my opinion. Also I like a thicker glaze, again, my opinion. I would definately make these again just for the ease of process.

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Our yeast didn't rise for some reason, but this was a fun recipe to try. Like many reviewers, I added a tsp of vanilla to the batter, as well as to the frosting (which was YUMMY!. We also didn't melt the butter for the filling, but used 3/4 of a stick of really room temp butter and just slathered it on the dough (I've watched them do this at Cinnabon. We doubled the amount of cinnamon, too, and since my husband doesn't like nuts but I do, I added some pecans to just the left side of the roll (I think my side was better with the nuts!. Although the dough didn't rise, I decided to bake them none the less, and they were great. I'm sure they would have been perfect if the dough had worked perfectly. I think this will become our new Christmas Eve/Christmas morning tradition.

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i v made this yesterday and they came out ok. they were really soft but also very very sweet and i do have a sweet tooth. and my dough because of the egg yolks came out very yellow witch i didn't like. i m still looking for cinnamon buns recipe!

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The best! A real hit with our family and friends. I also add to the dough 2 tablespoons of scotch and 1 tablespoon of vanilla. It gives it an extra kick!
Way to go Aton!
Merry Christmas to all! ! !

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I have been making these cinnamon rolls for at least 6 years now at Christmas-time. LOVE them! I'm wondering if anyone has tips on how to freeze or share these easily? More specifically, I pass these out to family members on Christmas Eve at the point of leaving them in the refrigerator overnight, but I hate giving them a list of additional steps to do in the morning. Could I possibly par-bake these and then they could simply re-heat in the oven for a few minutes and pour on the frosting? I want to hand these out on Christmas Eve (evening time for people to enjoy on Christmas morning with as little work as possible for them.

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Beautiful dough, and very easy to work with -- rolls were delicious. I used half Martha White all-purpose flour and half Gold Medal bread flour, and it took all 4 cups. Next time I will try using mostly bread flour or maybe an all-purpose flour with higher protein content, in hopes of being able to use less.

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So I also used the Dry Active Yeast instead of the Instant Yeast. After reading the reviews, I go super nervous about my mid-made rolls. So here's what I did to fix it:

I already had put in the yeast just by itself, no warm milk or anything. It actually still rose in the bowl, so that was reassuring. Then, when I took them out the next morning, I put them in the oven with the water pan for about 20 min. But then, as I cooked them, I left the water bed in there for the remainder of the time I had the oven on to cook them. That way, I think the warm water vapors activated the yeast again.

I hope this helps people avoid the hard biscuit type rolls people have been describing!

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I put all the flour in at once and found the dough too stiff. I added milk and loosened it up a bit. I didn't notice any detriment for the final results. I wish I would have used just a little more than 1/2 the brown sugar. Most of my family said they were too sweet.

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great recipe! made them for the family.. all I can say is that they loved them.. will make again and again

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SO GOOD!!!