Description
Warm and gooey Paula Deen Cinnamon Rolls invite sweet indulgence with their signature Southern charm. Pillowy dough swirled with rich cinnamon and drizzled with cream cheese glaze promises a comforting breakfast that fills kitchens with irresistible aroma.
Ingredients
Scale
Main Ingredients:
- 3 ½ cups (up to 4 cups) flour
- 1 egg
- ½ cup scalded milk
- ⅓ cup melted shortening (or butter)
Yeast and Liquid Base:
- 1 (0.25 ounces) package yeast
- ½ cup warm water
- 1 cup divided sugar
- 1 teaspoon salt
Flavor and Topping Ingredients:
- 2 tablespoons ground cinnamon
- ¾ cup optional raisins (or walnuts or pecans)
- ½ cup plus 4 tablespoons divided, ½ cup melted butter, plus more for the pan
- 2 cups powdered sugar
- 1 teaspoon vanilla
- 3 to 6 tablespoons hot water
Instructions
- Initiate the dough preparation by dissolving yeast in lukewarm water (110°F/43°C), allowing it to become frothy. In a large mixing bowl, combine scalded milk, granulated sugar, melted butter, salt, and egg, creating a smooth preliminary mixture.
- Gradually incorporate flour into the liquid ingredients, stirring until a cohesive dough forms. Integrate the activated yeast mixture, continuing to blend until the dough becomes manageable and slightly elastic.
- Transfer the dough onto a lightly dusted work surface, kneading thoroughly for 7-10 minutes. The dough should transform into a soft, pliable consistency with a smooth texture.
- Place the kneaded dough in a generously greased ceramic or glass bowl, covering with a damp kitchen towel. Allow the dough to rise in a warm, draft-free environment until it doubles in volume, approximately 60-90 minutes.
- Deflate the risen dough by gently pressing down. Roll out the dough on a floured surface into a rectangular shape measuring approximately 15 × 9 inches (38 × 23 centimeters).
- Liberally brush the entire surface with melted unsalted butter. Sprinkle a uniform layer of cinnamon-sugar mixture, ensuring complete coverage. Optional: Scatter chopped walnuts or pecans for additional texture.
- Carefully roll the dough from the longer side, maintaining a tight, consistent spiral. Seal the edge by pinching it closed to prevent unraveling during baking.
- Slice the rolled dough into 12-15 equal segments using a sharp serrated knife or dental floss. Arrange the rolls in a buttered baking pan, positioning them closely together.
- Allow the rolls to undergo a second rise, covering them with a clean kitchen towel. Let them expand for approximately 45 minutes in a warm location until they appear puffy and interconnected.
- Preheat the oven to 350°F (175°C). Bake the rolls for 25-30 minutes, monitoring their color and ensuring they develop a golden-brown exterior.
- While the rolls cool slightly, prepare the glaze by whisking powdered sugar, softened butter, and vanilla extract. Gradually add hot water, adjusting consistency to achieve a smooth, pourable texture.
- Drizzle the prepared glaze generously over the warm cinnamon rolls, allowing it to cascade and settle between the spirals. Serve immediately for optimal flavor and texture.
Notes
- Prevent Uneven Filling Spread: Roll the dough tightly to ensure filling distributes evenly and prevents gaps in layers, creating a perfect cinnamon swirl.
- Develop Strong Gluten Structure: Knead the dough until it becomes smooth and elastic, building strength that creates a tender, chewy texture in every bite.
- Control Milk Temperature Precisely: Scald milk just before boiling and cool it down to activate yeast perfectly, which guarantees softer, more delicate cinnamon rolls.
- Verify Yeast Freshness Carefully: Check expiration dates and use fresh yeast to ensure maximum rising power and a light, airy final product that rises beautifully.
- Seal Edges for Compact Rolls: Pinch dough edges when rolling to prevent filling from leaking and maintain a compact, well-structured cinnamon roll shape.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 589
- Sugar: 60.5 g
- Sodium: 135 mg
- Fat: 18.3 g
- Saturated Fat: 10.1 g
- Carbohydrates: 101 g
- Fiber: 1.9 g
- Protein: 7.2 g
- Cholesterol: 50 mg