This was a fantastic cinnamon bun recipe! I wanted to review because I made them as an overnight recipe as our buns for St. Lucy's Day. (I made a half batch for a 9x9 pan) I did all the work the night before, including the rising, and put the pre-made buns in the refrigerator overnight tightly covered with plastic.
In the morning, as recommended by other websites when doing overnight yeasted goods, I brought them out and warmed them up for about 10-15 minutes in a warmed oven (turned off after a few minutes) then cooked from 350 degrees for 1/2 hour from there. They were wonderful! Technically I should've let them come to room temp completely first, but who has time for that when you have toddlers waiting "patiently" for their special breakfast?
I also really liked the generous amount of icing it made even when halved. Mmmmm... gooey.
The only cons were they may not have been *quite* as fluffy as when made from fresh day of, but they were still super fluffy and rose awesomely in the oven. Plus, they had the added benefit of not overbrowning at all during the entire cooking time. Would definitely make again. :)