Tuesday, May 3, 2011

Cinnamon Rolls

 I am kind of a carb lover - I could eat carbs for every meal. And as you could have guessed I also like to cook/bake - so the two together are perfect. Who better to turn to for a good cinnamon roll recipe but Paula Deen?
Caution: Butter and Sugar Galore!

Ooey- Gooey Cinnamon Rolls


  • 1/4-ounce package yeast
  • 1/2 cup warm water
  • 1/2 cup scalded milk
  • 1/4 cup sugar
  • 1/3 cup butter or shortening
  • 1 teaspoon salt
  • 1 egg
  • 3 1/2 to 4 cups all-purpose flour 


  • 1/2 cup melted butter, plus more for pan
  • 1/4 cup sugar, plus more for pan (I didn't do this, I have read it can make the bottoms really hard)
  • 1/2 cup brown sugar
  • 2 tablespoons ground cinnamon
  • 3/4 cup raisins, walnuts, or pecans, optional 


  • 4 tablespoons melted butter
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract (optional - I prefer mine not flavored)
  • 3 to 6 tablespoons whipping cream (add until desired consistency)

In a small bowl, dissolve yeast in warm water and set aside. In a large bowl mix milk, sugar, melted butter, salt and egg. Add 2 cups of flour and mix until smooth. Add yeast mixture. Mix in remaining flour until dough is easy to handle. Knead dough on lightly floured surface for 5 to 10 minutes. Place in well-greased bowl, cover and let rise until doubled in size, usually 1 to 1 1/2 hours.

When doubled in size, punch down dough. Roll out on a floured surface into a 15 by 9-inch rectangle. Spread softened butter all over dough. Mix sugar and cinnamon and sprinkle over buttered dough. Sprinkle with walnuts, pecans, or raisins if desired. Beginning at the 15-inch side, role up dough and pinch edge together to seal. Cut into 12 to 15 slices (I use thread and just cross it over to cut it)

Coat the bottom of baking pan with butter and sprinkle with sugar (sugar if desired). Place cinnamon roll slices close together in the pan and let rise until dough is doubled, about 45 minutes. Bake at 350 for about 20 minutes or until nicely browned (keep an eye on them the time will vary)

Meanwhile, mix butter, powdered sugar, and vanilla. Add whipping cream 1 tablespoon at a time until the glaze reaches desired consistency. Spread over slightly cooled rolls.

  • first off: be patient! The key to fluffy rolls is letting them raise fully - the first and second time
  • I changed the recipe a bit from the original - that is what I love about comment boards, you get to learn from everyone elses mistakes and take their comments and adapt the recipe before even making them. So I have written this how I made them.
  • These take probably a good 4-5 hours start to finish so they are a bit of a time commitment
I hope you enjoy!


  1. Yum. I am definitely a carb lover too and this is not helping me as the workday ends... and the cravings get stronger! I hope you're doing well!

    Love you!

  2. I've enjoyed your site so I'm nominating you for the Illuminating Blogger Award for informative, illuminating blog content. I know not everyone participates in blog awards but I hope you'll at least check it out because it's a great way to discover new blogs, meet new web friends and pay it forward, so to speak. If you're interested in participating, you can check out the details at my site ... http://foodstoriesblog.com/illuminating-blogger-award/ ... Hope you're having a great day!