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Overnight Cinnamon Rolls I
December 11, 2011

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

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