Wednesday, August 31, 2011

Cinnamon Rolls - Paula Deen Style

It must be a sin.
It felt so wrong but oh so right. 
It had to be sin. 
Yep, using that much butter has to be breaking one of the 10 Commandments or something. 
No, I know... it is one of the 7 deadly sins, Gluttony. Yep it must fit in there. 

I feel soooo much better now that I have confessed. ;)

Now I know all the words below are gonna discourage you from making these... but seriously... it is so simple! :) :) :) It took me no time at all. I whipped up 2 batches and refrigerated them overnight BEFORE letting them rise the second time.  That way they are warm and fresh in the morn! 

***After taking them out of the fridge in the morning, let them rise again. This may take a while, so take them out early enough. Then just pop in the oven. Simple! ***

Here is the recipe straight from Or click here. NOTE: only bake for about 23 minutes, not the 30 that it says on FN



  • 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
  • 3/4 cup sugar, plus more for pan
  • 2 tablespoons ground cinnamon
  • 3/4 cup raisinswalnuts, or pecans, optional



Heat oven to 350 degrees F.
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 melted 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.
Coat the bottom of baking pan with butter and sprinkle with sugar. Place cinnamon roll slices close together in the pan and let rise until dough is doubled, about 45 minutes. Bake for about 23minutes or until nicely browned.
Meanwhile, mix butter, powdered sugar, and vanilla. Add hot water 1 tablespoon at a time until the glaze reaches desired consistency. Spread over slightly cooled rolls.


  1. I buy yeast by the pound, so exactly how much yeast is a 1/4 oz. pkg?
    Can't wait to try this!

  2. @ginger... it is about 2 and a quarter teaspoons :)