Paula Deen Cinnamon Rolls

Paula Deen Cinnamon Rolls are a classic Southern breakfast treat featuring a soft, buttery yeast dough. These rolls are packed with plenty of ground cinnamon, melted butter, and crunchy pecans before being finished with a sweet vanilla glaze.

If you do nothing else, make sure your milk is just warm and not steaming when you add the yeast. That’s the difference between a dough that rises into a fluffy cloud and a flat, heavy brick that never gets off the ground. The first time I made these, I was in such a rush that I didn’t let the scalded milk cool down enough, and I ended up killing the yeast before it even had a chance to start working.

The melted shortening in the dough is doing more work than you’d think here. Without it, the bread can turn out a bit tough or chewy like a dinner roll, but that fat keeps the crumb incredibly tender for days. I didn’t expect the sugar on the bottom of the pan to matter that much. But as the rolls bake, that sugar combines with the butter to make a sticky, caramelized crust on the bottom that’s better than the actual glaze. It’s my favorite way to make the house smell like a professional bakery without having to leave my kitchen.

I’ve tried a few versions of cinnamon buns and this one from Paula Deen is the one I keep going back to because it doesn’t hold back on the butter. Most recipes try to be modest with the filling, but this version uses enough cinnamon and sugar to actually create a gooey center that doesn’t dry out in the oven. It’s the kind of project that takes a few hours, but once you pull that warm pan out and see the glaze melting into the swirls, you’ll know why it’s a staple in my house.

Paula Deen Cinnamon Rolls Ingredients

For the Dough:

• 1 package (7g) active dry yeast
• 1/2 cup (120ml) warm water
• 1/4 cup (50g) granulated sugar
• 1/2 cup (120ml) scalded milk, cooled to lukewarm
• 1/3 cup (75g) shortening or butter, melted
• 1 teaspoon salt
• 1 large egg, room temperature
• 3 1/2 to 4 cups (440g to 500g) all-purpose flour

For the Filling:

• 1/2 cup (115g) butter, melted
• 3/4 cup (150g) granulated sugar
• 2 tablespoons ground cinnamon
• 3/4 cup (85g) chopped pecans or walnuts (optional)
• 1/2 cup (75g) raisins (optional)

For the Pan and Glaze:

• 2 tablespoons butter, for greasing the pan
• 2 tablespoons granulated sugar, for sprinkling the pan
• 4 tablespoons (55g) butter, softened
• 2 cups (240g) powdered sugar
• 1 teaspoon vanilla extract
• 3 to 6 tablespoons hot water

How To Make Paula Deen Cinnamon Rolls

• 1. Dissolve the yeast: Stir the yeast into the warm water in a small bowl and let it sit for about 5 minutes. You’ll know it’s ready when a thick layer of tan foam forms on the surface, which means the yeast is alive and active.
• 2. Mix the wet base: Combine the lukewarm scalded milk, the 1/4 cup of sugar, melted shortening, salt, and egg in a large mixing bowl. Whisk these together until the egg is fully broken up and the sugar has mostly dissolved into the milk.
• 3. Build the dough: Add 2 cups of the flour to the milk mixture and beat it with a wooden spoon until the batter is smooth. Pour in the foamy yeast water and stir it in, then gradually add the remaining flour until a soft dough pulls away from the sides of the bowl.
• 4. Knead the dough: Turn the dough out onto a surface dusted with flour and push it away from you with the heels of your hands, then fold it back and turn it. Keep doing this for 5 to 10 minutes until the surface looks smooth and feels springy when you poke it.
• 5. First rise: Lightly grease a clean bowl with a little oil or butter and place the dough inside, turning it once to coat the top. Cover it with a clean kitchen towel and leave it in a warm, draft-free spot for about 90 minutes until it’s twice its original size.
• 6. Roll out the rectangle: Gently press your fist into the center of the dough to let the air out, then move it to a floured counter. Use a rolling pin to stretch it into a rectangle that’s roughly 15 inches long and 9 inches wide.
• 7. Add the filling: Brush the 1/2 cup of melted butter all over the dough, going right up to the edges. Mix the 3/4 cup of sugar with the cinnamon in a small bowl and sprinkle it evenly over the butter, then add your nuts or raisins if you’re using them.
• 8. Shape the rolls: Roll the dough up tightly starting from the long 15-inch side to create one long log. Pinch the seam firmly with your fingers to seal it shut, then use a sharp knife or unflavored dental floss to cut it into 12 to 15 even slices.
• 9. Prepare the pan: Rub the bottom and sides of a 9×13-inch baking pan with plenty of butter and sprinkle the 2 tablespoons of sugar over the bottom. This sugar will turn into a dark caramel in the oven, so make sure it’s spread out evenly.
• 10. Second rise: Place the slices into the prepared pan with the cut sides facing up, leaving just a little space between them. Cover the pan and let them rise again for about 45 minutes until they’ve puffed up and are touching each other.
• 11. Bake until golden: Put the pan in a 350°F (175°C) oven and bake for 25 to 30 minutes. The tops should be a deep golden brown and the house should smell strongly of cinnamon when they’re finished.
• 12. Mix the glaze: Whisk the softened butter, powdered sugar, and vanilla in a bowl while the rolls are in the oven. Add the hot water one tablespoon at a time until the icing is thin enough to pour but thick enough to stay on a spoon.
• 13. Glaze and serve: Let the rolls sit in the pan for about 5 minutes after you take them out so the bottom caramel sets slightly. Spread the glaze over the warm tops and serve them immediately while the center is still soft and gooey.

Recipe Tips

• Scald the milk properly: Heat your milk in a small pot until tiny bubbles form around the edges, but don’t let it come to a full boil. This process breaks down certain proteins that can stop the dough from rising, but you must let it cool to about 110°F (43°C) before adding it to the yeast.
• Don’t over-flour the counter: Use just enough flour to keep the dough from sticking while you knead and roll it out. If you keep adding more flour to the surface, the dough will soak it up and turn the finished rolls dry and tough instead of pillowy and soft.
• Use dental floss for cutting: A knife can often squish the dough flat while you’re trying to slice the log. Slide a piece of unflavored floss under the log, cross it over the top, and pull quickly to get a perfectly round cut without bruising the air pockets.
• Test the water temperature: The water for the yeast should feel like a warm baby bottle on the inside of your wrist. If it’s too cold, the yeast won’t wake up, and if it’s hot enough to hurt your skin, it’ll kill the yeast instantly.
• Let them cool slightly before glazing: If you pour the icing on the second they come out of the oven, it’ll melt completely and run to the bottom of the pan. Waiting five minutes lets the glaze sit on top of the rolls so you get a thick, white layer of frosting in every bite.
• Check the rise with a finger: To see if the dough is done with its first rise, gently press two fingers about an inch into the dough. If the indentations stay there and don’t spring back, the dough is ready to be punched down and rolled out.

What To Serve With Paula Deen Cinnamon Rolls

A plate of salty bacon or some crispy breakfast sausage is the best thing to have alongside these. The saltiness from the meat helps cut through the heavy sugar of the glaze and the cinnamon filling.

If you want something lighter, a bowl of fresh grapefruit or some tart green apples works well. A big mug of hot coffee or a glass of cold milk is the traditional way to wash down a warm roll.

Storing & Reheating Tips

• Fridge: Put the rolls in a container with a tight lid and keep them in the fridge for up to 4 days. The cold will make the butter in the dough firm up, so they’ll feel a bit hard until you warm them back up.
• Freeze: You can freeze the baked rolls for up to 2 months in a freezer bag. Wrap each one individually in plastic wrap so you can pull out just one at a time whenever you have a craving for a sweet breakfast.
• Reheat: The best way to get that fresh-baked texture back is to put a single roll on a plate and microwave it for 15 to 20 seconds. This melts the glaze and softens the dough instantly; just don’t do it for too long or the sugar will get dangerously hot.

Paula Deen Cinnamon Rolls Nutrition Facts

Per serving (1 of 12):

• Calories: 410 kcal
• Protein: 5g
• Fat: 18g
• Carbohydrates: 58g
• Sugar: 32g
• Sodium: 290mg

FAQs

How do I know if the dough for Paula Deen Cinnamon Rolls has kneaded enough?

The dough should be smooth and slightly tacky but not sticky enough to leave pieces on your hands. If you stretch a small piece of it between your fingers, it should get thin enough to see light through it without tearing right away.

Can I let the Paula Deen Cinnamon Rolls rise in the fridge overnight?

Yes, you can put the cut rolls in the pan, cover them tightly, and leave them in the fridge for up to 12 hours. Just make sure you let them sit on the counter for about an hour the next morning to warm up and finish rising before you put them in the oven.

Why didn’t my Paula Deen Cinnamon Rolls rise?

This usually happens if the water was too hot and killed the yeast or if your yeast was past its expiration date. Always check the bubbles in the first step; if that water doesn’t get foamy after five minutes, your yeast is dead and you need to start over with a fresh batch.

Can I use bread flour instead of all-purpose flour?

Yes, you can swap them out, but bread flour has more protein which makes the rolls a bit more chewy. If you prefer a very soft, cake-like texture, stick with the all-purpose flour as the recipe suggests.

What can I do if my glaze is too thick?

Just add more hot water, but do it one teaspoon at a time. It’s very easy to go from a thick frosting to a watery liquid, so take your time and whisk thoroughly after every tiny splash of water you add.

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