Paula Deen Cinnamon Rolls recipe

August 19, 2022

12-15 Portions

$ /Serving

Cinnamon Rolls


  • 1 (1/4 oz) package yeast
  • 1/2 cup tepid to warm water
  • 1 cup sugar, divided
  • 1/2 cup scalded milk
  • 1/3 cup shortening, (or butter), melted
  • 1 teaspoon salt
  • 1 egg
  • 3 1/2 cups flour, (as much as 4 cups)
  • 2 tbsps ground cinnamon
  • 3/4 cup raisins, (or walnuts or pecans), optional
  • 1/2 cup plus 4 tbsps butter, divided, 1/2 cup melted, plus much more for that pan
  • 2 cups powdered sugar
  • 1 teaspoon vanilla
  • three to six tbsps warm water


In a tiny bowl, dissolve yeast in tepid to warm water and hang aside. Inside a large bowl mix milk, 1/4 cup sugar, 1/3 cup melted butter or shortening, salt and eggs. Add two glasses of flour and blend until smooth. Add yeast mixture. Add remaining flour until dough is simple to deal with. Knead dough on gently floured surface for five-ten minutes. Devote well-greased bowl and let rise until bending, usually 1 - 1 1/2 hrs.

When bending, punch lower dough. Unveil on flour surface right into a 15x9 inch rectangle. Spread melted butter throughout dough. Mix 3/4 cup sugar and cinnamon and sprinkle over buttered dough. Sprinkle with walnuts, pecans, or raisins if preferred. Beginning at 15 inch side role up dough and pinch edge together to close. Reduce 12-15 slices. Coat bottom of baking pan with butter and sprinkle with sugar. Place cinnamon roll slices close together within the pan and let rise until dough is bending, about forty-five minutes. Bake at 350° for around 25-half an hour or until nicely browned.

Meanwhile, mix 4 tbsps butter, powdered sugar and vanilla. Add warm water 1 tablespoon at any given time before the glaze reaches preferred consistency. Spread over slightly cooled comes.


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