Overnight Cinnamon Rolls

Overnight Cinnamon Rolls

I baked cinnamon rolls from scratch for the very first time over the holidays, something I have been wanting to do for a very long time. I used Alton Brown’s ‘overnight’ recipe that calls for preparing them the day before and baking them off in the morning. I loved the comforting feeling upon waking up and having them there waiting for me to pop into the oven. Such convenience. And then to have the entire house fill with that welcoming smell of cinnamon dough was blissful.

But in all honesty I wasn’t ‘wowed’ by them the way I wanted to be. The roll itself was kind of bland – even after I had doctored it up by adding Cinnamon right into the raw dough. If you know me – you know I have a hard time following a recipe exactly as written. I also added chopped walnuts to the filling which was a delicious touch and doubled the icing recipe also adding more cinnamon (because you can never have too much of a good thing) and a dash of vanilla.

I was looking for something extra special; something to impress; and these failed to do that for me. Don’t get me wrong I wouldn’t refuse one if offered. They weren’t terrible tasting or anything, but I won’t make them again. They did solicit “oohs” and “mmms” from family members. And I’m happy because I can finally cross them off that long ‘to do’ list of mine…

Overnight Cinnamon Rolls

My changes:
-Add one teaspoon of Cinnamon to the dough at the beginning along with the butter and eggs.
-Sprinkle a cup of chopped walnuts over the cinnamon filling before rolling up.
-Add a 1/2 teaspoon of cinnamon and a dash of vanilla to the icing. Double the icing recipe if you like a lot like I do!

Overnight Cinnamon Rolls

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