Paula Deen Cinnamon Rolls

Paula Deen’s Cinnamon Rolls is made with yeast, warm water, sugar, milk, butter, salt, egg, flour, cinnamon, and optional walnuts or raisins. This delicious cinnamon roll recipe creates a tasty breakfast or dessert that takes about 2 hours and 30 minutes to prepare and can serve up to 12 people.

Ingredients Needed:

• 1 (1/4 oz) package yeast
• 1/2 cup warm water
• 1 cup divided sugar
• 1/2 cup scalded milk
• 1/3 cup (or butter), melted shortening
• 1 teaspoon salt
• 1 egg
• 3 1/2 cups (up to 4 cups) flour
• 2 tablespoons ground cinnamon
• 3/4 cup (or walnuts or pecans), optional raisins
• 1/2 cup plus 4 tablespoons divided, 1/2 cup melted, plus more for the pan butter
• 2 cups powdered sugar
• 1 teaspoon vanilla
• 3 to 6 tablespoons hot water

How To Make Paula Deen Cinnamon Rolls?

1. Prepare the Dough: In a small bowl, dissolve the yeast in warm water and set aside. In a large bowl, mix the scalded milk, 1/4 cup (50 g) sugar, 1/3 cup (75 g) melted butter or shortening, salt, and egg. Add 2 cups (250 g) of flour and mix until smooth. Add the yeast mixture, then mix in the remaining flour until the dough is easy to handle.
2. Knead the Dough: Turn the dough out onto a lightly floured surface and knead for 5-10 minutes. Place the dough in a well-greased bowl, cover, and let rise until doubled in size, about 1 to 1 1/2 hours.
3. Roll Out the Dough: Once the dough has doubled, punch it down and roll it out on a floured surface to a 15×9 inch (38×23 cm) rectangle.
4. Add the Filling: Spread melted butter all over the rolled-out dough. Mix 3/4 cup (150 g) of sugar with 2 tablespoons (15 g) of cinnamon and sprinkle over the buttered dough. Add walnuts, pecans, or raisins if desired.
5. Shape the Rolls: Start rolling from the 15-inch (38 cm) side, rolling tightly, and pinch the edge to seal. Cut into 12-15 slices.
6. Prepare the Pan: Grease the bottom of a baking pan with butter and sprinkle with sugar. Place the cinnamon roll slices close together in the pan and let rise until doubled, about 45 minutes.
7. Bake: Preheat the oven to 350°F (175°C). Bake the rolls for 25-30 minutes, or until golden brown.
8. Make the Glaze: While the rolls are baking, prepare the glaze. In a bowl, mix 4 tablespoons (60 g) butter, powdered sugar, and vanilla extract. Add hot water 1 tablespoon (15 ml) at a time until the glaze reaches your desired consistency.
9. Glaze the Rolls: Spread the glaze over the rolls once they’ve cooled slightly. Serve warm and enjoy!

Recipe Tips:

• Use Fresh Yeast for Best Rise: Fresh yeast ensures a strong, fluffy rise, so check the expiration date and avoid old yeast for the best results.
• Scald the Milk Properly: Heating the milk until it’s just about to boil and then cooling it down enhances the dough’s texture, giving you soft and tender cinnamon rolls.
• Knead Until Smooth and Elastic: Kneading the dough well helps build gluten, making the rolls chewy and soft. Aim for a smooth, elastic texture that springs back when pressed.
• Roll the Dough Tightly: When rolling up the dough with the filling, make sure to roll it tightly, which keeps the shape and prevents gaps in the layers.
• Allow for the Full Second Rise: After placing the rolls in the pan, give them time to rise until doubled. This second rise is crucial for fluffy rolls, so avoid rushing this step.

How To Store & Reheat Leftovers?

• Refrigerate: First, let the leftover cinnamon rolls cool to room temperature. Once cooled, place them in an airtight container and refrigerate for up to 5 days.
• Freeze: Allow the cinnamon rolls to cool to room temperature before freezing. Place them in a freezer-safe container or wrap individually with plastic wrap and foil. Freeze for up to 3 months.
• Reheat: Place a cinnamon roll on a microwave-safe plate and cover with a damp paper towel. Heat for 20-30 seconds, or until warmed to your liking.

Nutrition Facts

Serving Size: 1 roll of 12

• Calories: 589
• Total Fat: 18.3 g
• Saturated Fat: 10.1 g
• Cholesterol: 50 mg
• Sodium: 135 mg
• Potassium: 120 mg
• Total Carbohydrate: 101 g
• Dietary Fiber: 1.9 g
• Sugars: 60.5 g
• Protein: 7.2 g

Try More Paula Deen Recipe:

• Paula Deen Banana Pudding Recipe With Vanilla Wafers
• Paula Deen Baked French Toast
• Paula Deen Chocolate Bread Pudding
• Paula Deen Banana Bread With Sour Cream

Paula Deen Cinnamon Rolls

Author: Hamdi Saidani Cooking Method:Baking Cuisine:American Courses:Breakfast, Dessert Recipe Keys: C Cinnamon Rolls

Difficulty:BeginnerPrep time: 30 minutesCook time: 30 minutesRest time:1 hour 30 minutesTotal time:2 hours 30 minutesServings:12 servingsCalories:589 kcal Best Season:Suitable throughout the year

Description

Paula Deen’s Cinnamon Rolls is made with yeast, warm water, sugar, milk, butter, salt, egg, flour, cinnamon, and optional walnuts or raisins. This delicious cinnamon roll recipe creates a tasty breakfast or dessert that takes about 2 hours and 30 minutes to prepare and can serve up to 12 people.

Ingredients

• 1 (1/4 oz) package yeast
  
• 1/2 cup warm water
  
• 1 cup divided sugar
  
• 1/2 cup scalded milk
  
• 1/3 cup (or butter), melted shortening
  
• 1 teaspoon salt
  
• 1 egg
  
• 3 1/2 cups (up to 4 cups) flour
  
• 2 tablespoons ground cinnamon
  
• 3/4 cup (or walnuts or pecans), optional raisins
  
• 1/2 cup plus 4 tablespoons divided, 1/2 cup melted, plus more for the pan butter
  
• 2 cups powdered sugar
  
• 1 teaspoon vanilla
  
• 3 to 6 tablespoons hot water

Instructions

1. Prepare the Dough: In a small bowl, dissolve the yeast in warm water and set aside. In a large bowl, mix the scalded milk, 1/4 cup (50 g) sugar, 1/3 cup (75 g) melted butter or shortening, salt, and egg. Add 2 cups (250 g) of flour and mix until smooth. Add the yeast mixture, then mix in the remaining flour until the dough is easy to handle.
   
2. Knead the Dough: Turn the dough out onto a lightly floured surface and knead for 5-10 minutes. Place the dough in a well-greased bowl, cover, and let rise until doubled in size, about 1 to 1 1/2 hours.
   
3. Roll Out the Dough: Once the dough has doubled, punch it down and roll it out on a floured surface to a 15×9 inch (38×23 cm) rectangle.
   
4. Add the Filling: Spread melted butter all over the rolled-out dough. Mix 3/4 cup (150 g) of sugar with 2 tablespoons (15 g) of cinnamon and sprinkle over the buttered dough. Add walnuts, pecans, or raisins if desired.
   
5. Shape the Rolls: Start rolling from the 15-inch (38 cm) side, rolling tightly, and pinch the edge to seal. Cut into 12-15 slices.
   
6. Prepare the Pan: Grease the bottom of a baking pan with butter and sprinkle with sugar. Place the cinnamon roll slices close together in the pan and let rise until doubled, about 45 minutes.
   
7. Bake: Preheat the oven to 350°F (175°C). Bake the rolls for 25-30 minutes, or until golden brown.
   
8. Make the Glaze: While the rolls are baking, prepare the glaze. In a bowl, mix 4 tablespoons (60 g) butter, powdered sugar, and vanilla extract. Add hot water 1 tablespoon (15 ml) at a time until the glaze reaches your desired consistency.
   
9. Glaze the Rolls: Spread the glaze over the rolls once they’ve cooled slightly. Serve warm and enjoy!

Notes

• Use Fresh Yeast for Best Rise: Fresh yeast ensures a strong, fluffy rise, so check the expiration date and avoid old yeast for the best results.
• Scald the Milk Properly: Heating the milk until it’s just about to boil and then cooling it down enhances the dough’s texture, giving you soft and tender cinnamon rolls.
• Knead Until Smooth and Elastic: Kneading the dough well helps build gluten, making the rolls chewy and soft. Aim for a smooth, elastic texture that springs back when pressed.
• Roll the Dough Tightly: When rolling up the dough with the filling, make sure to roll it tightly, which keeps the shape and prevents gaps in the layers.
• Roll the Dough Tightly: When rolling up the dough with the filling, make sure to roll it tightly, which keeps the shape and prevents gaps in the layers.

Keywords:Paula Deen Cinnamon Rolls