Comments on: Overnight Cinnamon Rolls

By: KristiL

KristiL — Wed, 03 Aug 2011 07:58:28 +0000

I have to know your secret to rolling the dough so tightly and cutting it so neatly! My rolls look like my two year old cut them… they still taste great but I’d love for them to look as pretty as your do!

By: mamajhk

mamajhk — Thu, 16 Jun 2011 01:43:56 +0000

I have made these twice now and bake 1/2 and froze 1/2 and then bake them. 4 out of 5 taste testers give it two thumbs up. The only issue I have is rolling the roll up evenly and neatly. My roll sort of looks like a snake has swallowed something in the middle. LOL. I even tried chilling the dough after rolling it out and then rolling didn’t work. I guess I will just have to keeping practicing.

By: heatherb

heatherb — Wed, 08 Jun 2011 00:24:11 +0000

This is just one of your many recipes that I have tried and absolutely love! As a mother of 2 that prefers to make most of our families food from scratch, I really enjoy your site and your amazing recipes. Thank you!

By: hakucho

hakucho — Sun, 26 Dec 2010 02:03:39 +0000

Thank you so much for your wonderful recipe. Our Christmas breakfast was made very special with your delicious cinnamon rolls. I made the dough in my bread machine and they turned out perfect. Big hit
Merry Christmas!

By: Ms. Donnie

Ms. Donnie — Sun, 10 Oct 2010 11:40:16 +0000

Tried this recipe this week..yummie!! And so easy!!

By: Country Heart and Home - Friday 9/17/10

Country Heart and Home - Friday 9/17/10 — Fri, 17 Sep 2010 14:47:10 +0000

[...] I am starting today with this recipe “Overnight Cinnamon Rolls”. You can find it here. I’ll be making as per directions and then baking these off fresh in the morning. I’m [...]

By: Amber

Amber — Tue, 01 Jun 2010 15:17:22 +0000

I tried these over the weekend, and we had some high altitude problems with the dough. Anyone have any ideas on how to adjust the recipe for high altitude?

By: Kris

Kris — Wed, 05 May 2010 05:22:24 +0000

A great thing to do to cinnamon rolls is after the second rise, right before putting the rolls in the oven, take one part heavy cream to one part brown sugar, mix well, and pour generously over the rolls. Once cooked, invert pan for ooey gooey carmally decadence.

By: Suzanne McMinn

Suzanne McMinn — Sat, 01 May 2010 22:54:27 +0000

Yes, you could make it with whole wheat! It comes out fine just as it is with the same recipe, though I would add dough enhancer. I have a homemade dough enhancer recipe here:
http://chickensintheroad.com/blog/2008/05/06/how-to-make-homemade-dough-enhancer/

By: kikitigger

kikitigger — Sat, 01 May 2010 20:38:52 +0000

Suzanne, i would lke to know if wholewheat flour can be used for the cinnamon buns and if ingredients need to be adjusted. I have made this recipe twice now and oh always rave reviews. Even made it for my husband’s ex in laws