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Old 12-24-2015, 12:32 AM   #1
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ISO cinnamon rolls

I have lost a recipe I had, think it was called "overnight cinnamon rolls". It started w/a cake mix and added flour,yeast,etc. It made 2 large pans of rolls that were refrigerated overnight. I have searched the net and haven't come up w/what I think is close. Does anyone have a recipe like this? Would really like to make these again. Thanks.

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Old 12-24-2015, 05:11 AM   #2
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These are the only "Overnight" cinnamon buns I know of and they are one of the best I've had. No cake mix though.

Overnight Cinnamon Rolls Recipe : Alton Brown : Food Network
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Old 12-24-2015, 10:27 AM   #3
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My best cinnamon roll recipe:

Ingredients:
1 lb. raw potatoes (aprox 3 med potatoes) Cooked and mashed. ( you can use instant potatoes if you wish)
-Reserve 1/2 cup of liquid from boiling potatoes
-Mix: 1 1/2 C warm milk
1/2 C oil
1/2 C sugar
2 eggs
1 TBS salt

Whisk 2 tbs. of yeast into the cooled pa half cup of the cooled potato water and and let sit until the yeast forms a foam on top. Pour this into the milk mixture, along with the eggs and mashed potatoes.
Add 6.5 cups of AP flour flour to the warm milk mixture. Knead in another cup of flour to form a soft, but elastic dough. Add more flour if required.
Let raise till double then roll into a thin rectangle. Spread generously with softened butter. Sprinkle brown and white sugar and cinnamon to cover. Distribute pecans, or walnuts, and raisins over the sugar. Roll the dough to form a long tube, and slice into 1/4 inch pinwheels. Place onto a parchment lined cookie sheet, with 1-inch high sides. Make a syrup of brown sugar, butter, and vanilla over medium heat. Pour this over the top of the cinnamon rolls to make sticky buns (amazing flavor). Let rise until the buns have doubled. Bake in a 350' F, oven for 45 to 59 minutes. Remove the pan from the oven, slide the parchment paper, with the buns on top, out of the pan and onto a cooling rack. Let cool and serve. Turn off oven.

Enjoy.

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Old 12-24-2015, 10:32 AM   #4
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Super simple cinnamon rolls. Use Pillsbury pizza dough for the crust. Simple open the tube and unroll the crust onto your work surface. Spread softened butter on top. Sprinkle white and brown sugar evenly over the crust. Add nuts and raisins Jelly-roll it together. Place onto your parchment paper-lined baking pan. Bake at 350'F for 45 minutes. Remove and glaze with a milk-powdered sugar glaze. Cool and serve.

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Old 12-25-2015, 05:34 AM   #5
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Quote:
Originally Posted by granniero View Post
I have lost a recipe I had, think it was called "overnight cinnamon rolls". It started w/a cake mix and added flour,yeast,etc. It made 2 large pans of rolls that were refrigerated overnight. I have searched the net and haven't come up w/what I think is close. Does anyone have a recipe like this? Would really like to make these again. Thanks.
All you have to do is Google "overnight cinnamon rolls cake mix" and a whole bunch of recipes come up using cake mixes and yeast. I didn't include any links since a simple search comes up with so many and you hopefully will be able to tell which one you used as you look thru them.
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Old 12-25-2015, 04:26 PM   #6
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Christmas Morning... Cook's Country recipe ... wonderful!
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Old 12-28-2015, 10:28 PM   #7
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I make them the old fashion way. Dough, let it rise overnight, roll it out. butter, sugars, etc. My question is once you roll the dough up how do you cut them into individual rolls? Someone once showed my how to cut them using sewing thread. Take a long piece of thread, wrap it around a couple of finger on each had and use a sawing motion.

It works pretty good with a clean cut until it gets down to the very bottom. I thought the problem might be that I was cutting them on the jelly roll pan. That the edges were getting in the way. So I tried it on the back side of the pan. A little better, but not perfect. Using a knife tends to squish the roll.

So I am open to any suggestions as how to keep from squishing the rolls when cutting.
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Old 12-29-2015, 06:08 AM   #8
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I cut them using unwaxed dental floss or sewing or embroidery thread, whatever's handy. However, I don't use a sawing motion. I slide the middle of the floss/thread under the rolled dough and then bring the ends up and cross them like below then pull floss/thread taut. Sorry that's the best way I can figure out how to diagram.

\/
/\
Ll

There's still a little squish but not as much as sawing because there's a certain amount of cutting action from top and bottom.
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Old 12-29-2015, 11:56 AM   #9
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Here's another option for the OP: Clone of Cinabon

For this she just cuts them with a sharp knife and it doesn't seem to pinch them much at all.
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Old 12-29-2015, 05:11 PM   #10
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Quote:
Originally Posted by medtran49 View Post
I cut them using unwaxed dental floss or sewing or embroidery thread, whatever's handy. However, I don't use a sawing motion. I slide the middle of the floss/thread under the rolled dough and then bring the ends up and cross them like below then pull floss/thread taut. Sorry that's the best way I can figure out how to diagram.

\/
/\
Ll

There's still a little squish but not as much as sawing because there's a certain amount of cutting action from top and bottom.
Aha! I never considered cutting from the bottom up. Brilliant!
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