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Overnight Cinnamon Rolls Recipe

Overnight Cinnamon Rolls

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Average Rating:

Total Reviews: 491

Showing 71-80 of 491

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  • on March 16, 2012

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    I made these last night with a few substitutions. 2 C bread flour and 1-1/2 C white whole wheat flour. Didn't have buttermilk so just made sour milk with my 1% and vinegar. I halved the filling and for the icing I used 6 oz cream cheese and only 3/4 C powdered sugar (I don't like to lose the cream cheese flavor. These cinnamon rolls were awesome! Moist & sweet! My kids said they were the best yet. And by making these subs, I reduced the calories from 462 to 320.

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  • on March 16, 2012

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    I was so excited to try this recipe, but my dough did not rise. I am so dissappointed but will try again because of the great reviews.

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  • on March 10, 2012

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    This dough is perfect. I just added nuts and raisins and made them. They are over the top.

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  • on March 10, 2012

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    I have made these several times and are great for family brunch. They do take some time, so planning ahead is key. Making sure in the morning to do the hot water bath is key to keeping them moist. my son begs me to make them. I have made them with AP and bread flour. I only use King Arthur, as I have found this is the best flour out there. I have had a higher rise with the bread flour, but hey both work well.

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  • on February 29, 2012

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    i think i must have done something wrong, despite following the recipe to a T. they came out dry and not very nice. i have tried tonnes of cinnamon roll recipes, and have always wondered if paula deen or alton brown would win as they both have amazing reviews. paula deen's version i have made again and again, and are stunning! these did not work at all!!

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  • on February 28, 2012

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    I had some leftover cream cheese frosting from a red velvet cake and was trying to find something to use it for. I'm not a big cinnamon roll fan, but I decided to try these out anyways. WOW! was I blown away. These are so delicious and totally worth the effort. I couldn't get the dough perfectly rectangular so the end pieces of my roll were kind of small and squished. Overall, great recipe!

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  • on February 25, 2012

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    I served these at a brunch for 25 and doubled the recipe. They are wonderful, although I do have a suggestion. The recipe is quite detailed, as Alton Brown always is. However, I think an important step was omitted. When you remove them from the oven, I suggest you turn them over, so the brown sugar, cinnamon filling doesn't harden the rolls to the pan. If you don't deal with them immediately them will be difficult to remove. I spent a lot of time getting them out of the pans. The rolls themselves are great and I highly recommend them. I should have done a "trial run" before the brunch, however!

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  • on February 25, 2012

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    Love these cinnamon rolls....my husband says he will never eat another "store bought" cinnamon roll again.

    They were pretty easy too..just have to plan ahead the night before to get all the main work done...then in the morning you are pretty much ready to bake them.

    The icing was good too...might need to make extra though :

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  • on February 19, 2012

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    These are phenomenal. Proofing with the boiling water makes a world of difference - don't skip that step. The best tasting cinnamon rolls at a fraction of the price of cinnabon.

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  • on February 16, 2012

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    Made these for breakfast this morning. Started yesterday before I went to work by making the dough. I only used 1 tsp yeast and let it rise all day. After work I came home and made the rolls, placed them in a buttered glass baking pan and put them in the refrigerator overnight. Took them out this morning and let them come up to room temp while the oven preheated. I did not worry about proofing after refrigeration since I knew the oven would give them a rise. They came out perfectly, delicious and the best I've ever made. Pointless to ever buy them after making these.

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