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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 401-410 of 490

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  • on March 25, 2007

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    This recipe is absolutely incredible. I highly recommend that everyone try it.

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  • on March 21, 2007

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    Good first attempt. I followed the advice of other reviewers... I used regular yeast, "proofing" it in the milk. I had good luck with the dough rising. I boiled water and put the water in a bowl in the microwave with the the plastic wrapped dough.

    I used more filling than called for, but the rolls were still more dry, than "gooey", next time I will bake them for a shorter amount of time.

    I thought the frosting was "just enough", but I do love frosting.

    I made 15 rolls, next time I will smaller ones.

    I shared the rolls with the people at my husband's job, they LOVED them.

    I will make them again.

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  • on March 10, 2007

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    ABsolutely the best. Flavor and texture of bun itself, just the right amount of cinnamon and the topping,,,can you describe delicious?
    thanks Alton, love your show, love your recipes.

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  • on March 09, 2007

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    I bought a marble slab pastry board and rolling pin just for this recipe, and it was worth it. I used my convection oven on "proof" mode for the final rise, come home an hour 30 minutes later and bake and ice. The cream cheese in the icing is brilliant.

    Quite the treat!

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  • on March 04, 2007

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    It was enjoyable to make and they look great, but lacking in flavor.

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  • on March 02, 2007

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    These were amazing. The hardest part was the waiting. Even though I have instant yeast I would still prepare it in the milk next time. I think I will get much bigger rolls. I think they tasted exactly like cinnamon bun. So now I don't have to spend my money all the time. CANADA loves you

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  • on February 18, 2007

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    I love Alton Brown but this recipe is phenomenal! I truly love this recipe, and it's just delicious, I make it all the time.

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  • on February 17, 2007

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    Great cinnamon rolls! I love the cream cheese topping!! I've made them twice. The second time I baked the rolls for about 25 mins then promptly covered with tin foil. This really helped them stay soft and moist. My first batched turned out dry when I baked them for the full 30 minutes.

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  • on February 15, 2007

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    Forget that crappy cinnamon roll recipe that leaves me with bread with cinnamon in between, this recipe provides that buttery soft light texture that I always found at my favorite cinnamon roll place. Now I don't very close to that bakery, I don't have to make a special trip out to get those cinnamon rolls anymore.

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  • on February 14, 2007

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    It was so nice to wake up with no fuss no mess and just pop them in the oven. My Kids loved them. My Great Dane decided they smelled so good that she stole the remainder off the counter.

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