Recipe by DENDES5238
"Make the night before, rolls rise in the fridge overnight and bake the next morning. Easy and delicious. Enjoy!"
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 (.25 ounce) package
active dry yeast
4 1/2 cups
light corn syrup
1 1/4 cups
sifted confectioners' sugar
I have made these twice and so far I think it would be safe to say that they are nothing short of wonderful!
I do have a few modifications of my own. I made the dough in my bread machine on "dough" cycle. I add a little bit of vanilla into the dough for those of us who choose not to have frosting. ( I think cream chese frosting would also be very tasty) I sprinkle a little olive oil on the dough before adding the filling. I also find that when rolling into the log, the more times you can roll it the better the buns come. I think that thats the true trick to making these. They will have more filling and stay more moist. So put a little extra effort into rolling it into a log and they come out doubly better! And to make them SUPER moist put a VERY small pat pf butter on top of each roll before baking.
One more thing- when i made these the second time, when I tool these out of the fridge in the morning I found that some of the filling had liquified and there were little puddles of it around each bun. If this is the case try to scoop this up and put it on the buns BEFORE cooking them! If you do it after it will carmalize into a rock hard tooth-breaker. And to top my review off- baking them for 20 minutes makes for a much better out come!
Once again- Perfect!
I made this one to spec to be fair and found a number of serious problems:
1. The dough comes out extremely dense for a cinnamon roll - I even cut back by almost a full 1/2 cup and, while the rolls rose in the oven, they were still quite heavy.
2. The filling was terribly dry - I think this could have been influenced by the consistency of the dough, but while the lack of any kind of fat (i.e. butter) in the filling may make these a little healthier there was nothing to allow the cinnamon/brown sugar mix to properly melt and give that gooey consistency you tend to crave in a cinnamon roll! (Besides, who's going for healthy in a cinnamon roll anyways?)
3. The icing needs some major work - this is little more than a basic sugary glaze. Combined with the sand-like brown sugar/cinnamon filling which dissolved into pure sugar in your mouth, this topping was the sugary straw that broke the camels back and simply overpowered the entire recipe.
I was interested to try a new recipe, but know now that I'll stick with my original cinnamon roll recipe - "Clone of a Cinnabon" - also from Allrecipes
Very good recipe-the dough is easy to work with and they raised very nicely.I save my tuna fish cans and use them as pans instead of a muffin tin.They form perfectly shaped rolls every time. My yield(with the tuna cans) was 18 for this recipe. I also use the tuna cans for making large muffins.
to avoid flattening the rolls when cutting, use a length of thread, place under the roll where you want to cut it holding the ends. Tie a knot... easy as pie.
Wonderful, charming comfort food, and easier than I thought it would be to cook. I particularly enjoyed checking on them in the morning and seeing how plump and delicious-smelling they had become overnight. I also like the fact there are no weird or expensive ingredients. I'll use a little bigger pan next time because they were a bit overcrowded, and I'll add just a little more brown sugar & cinnamon. Be careful not to let them overheat during rising or they will stop rising too soon and be like little hockey pucks.
This is excellent for "prepare ahead
cinnamon rolls! Easy to prepare, and
best of all, it's done the night before!
I doubled the amount of cinammon and thought that a little less brown sugar in the filling would still have been plenty. The recipe calls for one 9x9 pan but two are required. Some tasters wondered if I was a baker !
Like some others, I did find the dough a little goopy, but I added a bit more flour at a time and kneaded it the whole 8 minutes advised and it was smooth and supple by then. I did add about 1 Cup more of flour in the kneading process. I used all the brown sugar the recipe called for but there was SO much filling it ran out the sides so next time I will use less. I included chopped pecans in with my brown sugar...not listed on the ingredients list but nuts are mentioned in one step. I highly recommend the pecans! Next time I will try a different frosting; this one was good but just shy of what I wanted. Overall a big hit with my whole fmaily!
* Percent Daily Values are based on a 2,000 calorie diet.
Overnight Cinnamon Rolls I
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 68
Recipes for baked ham, deviled eggs, and oh-so-cute treats.
The best ways to enjoy what’s in season right now.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $9.99!
See how to make quick-and-easy homemade cinnamon rolls.
See how to make simple cinnamon rolls using your bread machine.
Watch how to make these top-rated cinnamon rolls.