Monday, January 11, 2010

Paula Deen's Cinnamon Rolls

I loooove Paula Deen!!  I adore her accent, her stories, how she loves her family, how she loves butter and how she makes really good (bad for you food)!!  I watched one of her shows early last year and she had a friend on and they were making these awesome looking cinnamon rolls.  I knew right away that I wanted to make them for Christmas morning along with mom's traditional sausage breakfast casserole.  So, I made up two batches on Christmas Eve and used cream cheese on one of them.  They were a hit!!  Very rich, warm and gooey, mmmm, mmmm, mmmm!!  Knowing it would be so cold this weekend, I decided to make them again.  They are just so good and I don't even want to know how many calories or fat are in each one!!   Here's the recipe, you have to try it.  I know it's so much easier throwing the Pillsbury ones in, but these are to die for and super easy to make, it just takes some time and you have to make them the day before.  Here's the recipe...


1/4-ounce package yeast
1/2 cup warm water
1/2 cup scalded milk (I just put the milk in the microwave til it starts to bubble)
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 raisins, walnuts, or pecans, optional

4 tablespoons butter
2 cups powdered sugar
1 teaspoon vanilla extract
3 to 6 tablespoons hot water


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 (this part is messy when you get your hands all in it)!!  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 with a sharp knife.

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. I stick them in the fridge at this point and then the next morning, bake for about 30 minutes at 350 degrees 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.

Pure heaven!!

No comments:

Post a Comment