I’ve always been a fan of breakfast: eggs, bacon, sausage, hash browns, pancakes, waffles, donuts, cinnamon rolls, you name it. I used to love going to a dive diner to get my fix, but nowadays I love making them at home. I’m not totally sure when that all changed, maybe when I stopped having hangovers in the morning and could actually enjoy making the breakfast? Regardless, I make something at least 5 times a week…well, sometimes I toast a homemade waffle or microwave a pancake. But when it comes to breakfast items with yeast, I’ve stayed away. Who wants to deal with getting up early to let the dough rise and proof? Bleh. I’m up just early enough to get my hubby and 2 year old out the door on time. So when I saw a recipe for overnight cinnamon rolls, I was intrigued.
This recipe has you make the dough the night before, take it out of the fridge in the morning, let them sit for about an hour and then bake them. I’m not going to post the recipe here since I didn’t modify anything, except for the glaze. I just added a couple ounces of softened cream cheese, because what’s a cinnamon roll without some sort of cream cheese on top???
I grew up eating Cinnabon cinnamon rolls. Whenever I went to the mall, this is what I’d eat (later it changed to Auntie Anne’s pretzels – YUM – I will eventually tackle the soft pretzel, but not today). So, of course this is how all other cinnamon rolls are rated. And yes, I’ve tried the Pillsbury cinnamon rolls with Cinnabon “cinnamon”, or whatever it is. Uh, no. As hard as they try, it’s just not the same.
These were good, but they weren’t great. There was something either missing, or maybe mine was too bready – I let my dough rise too long (more than doubled) and bake too long (even though I only had them in the oven for 20 minutes, instead of the 30 minutes listed). It just wasn’t “THE” cinnamon roll I was looking for.
Don’t worry, I haven’t given up. The next time I’m in the mood for cinnamon rolls, I may try this overnight cinnamon rolls recipe from Alton Brown. He hasn’t failed me yet.