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Overnight Cinnamon Rolls Recipe

Overnight Cinnamon Rolls

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Average Rating:

Total Reviews: 490

Showing 451-460 of 490

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  • on August 20, 2006

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    Excellent recipe, especially the dough. I used rapid rise yeast and followed the recipe instructions to the letter. Overnight rest in the fridge was no more than two hours and they turned out great.

    Overall this was a great recipe and well worht the effort. I'll defintiely make next time I have a big gathering of family staying overnight at my house.

    I do have a couple of possible alterations that I will try next time:

    1 Use a little less brown sugar and cinnamon filling... Yes it's what makes the rolls good, but I found it to be just too much sugar. I'd probably try cutting the filling down by a third.

    2 When rolling the dough out to add the filling, I'll try making it larger next time so that the filling is spread through it more evenly. maybe make it 18" x 18" instead of 12" x 18".

    3 I'lll add a touch more butter to the filling to make it a little more 'goopy', as one reviewer put it.

    The only other comment would be that this makes much more frosting than you need... Probably double.

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  • on August 20, 2006

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    I used a quick rise yeast, and even though several websites told me that it was the same as instant yeast, the dough took at least three hours to rise in the bowl, and almost two hours to rise in the oven with the boiling water. But they still turned out fine; probably the best cinnamon rolls I've ever made.

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  • on August 20, 2006

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    These were excellent! And the instructions were perfect. I had previously given up trying to make cinnamon rolls after making cinnamon hockey pucks years ago. Thanks for the help Alton!

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  • on August 19, 2006

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    Wow! When we watched the show, we thought these rolls looked just like the ones sold at Cinnabon. Of course, we had to see for ourselves. I followed the recipe to the letter, and they were delicious! They're not as "goopy" as Cinnabons, but they are absolutely delicious. The cakey part is light and nicely soft. The filling was VERY sticky and yummy, and the icing was marvelous! Thank you, Alton!

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  • on August 19, 2006

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    Made amazing crueller style doughnuts with this recipe! Roll to 12x18 cut into 1 1/2 inch strips. Twist and put on pan, rest and raise as directed for the rolls. After the morning rise in the oven, fry in shortening and roll in cinnamon/sugar. Cinnamon rolls were the best I have ever made (and I bake a lot! Thank you Alton Brown!!

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  • on August 18, 2006

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    Very nice buns. I cut down the amount of frosting I put on them...cut down the calories a little. I remember something like this that my wife use to make in the late seventies in Texas. She lost the recipe and this one is very close.

    A difinate keeper.

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  • on August 15, 2006

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    So good I try to always keep a batch on hand. With only two to feed one batch lasts about 2 days! Wonderful.

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  • on August 11, 2006

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    Kind of a lot of work, but fun and well worth.

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  • on August 09, 2006

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    They were very easy to make and i messed up here and there but they was still great! My Chick can't stay away from them! Scarey! lol! Thanks Alton and Food Network!

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  • on July 23, 2006

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    These are the best cinnamon rolls ever! Really they are resturant quality. I made them with my seven yr old niece so they were not that hard either. They were a big hit!! I love Alton, he has taught both me and my husband so much! (It's the only show on food network my husband will watch

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