Paula Deen Cinnamon Rolls Recipe

This Paula Deen Cinnamon Rolls recipe is a soft and gooey recipe, which is made with ground cinnamon and a sweet vanilla glaze. It’s the perfect weekend breakfast treat, ready in about 3 hours from start to finish.

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Paula Deen Cinnamon Rolls Ingredients

For the Dough:

1 (1/4 oz) package active dry yeast
1/2 cup warm water
1 cup granulated sugar, divided
1/2 cup milk, scalded
1/3 cup shortening or butter, melted
1 teaspoon Salt
1 large egg
3 1/2 to 4 cups all-purpose flour

For the Filling:

1/2 cup unsalted butter, melted
3/4 cup granulated sugar
2 tablespoons ground cinnamon
3/4 cup raisins, chopped walnuts, or pecans (optional)

For the Pan:

Butter, for greasing
Sugar, for sprinkling

For the Glaze:

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

How To Make Paula Deen Cinnamon Rolls

Activate the Yeast: In a small bowl, dissolve the yeast in the warm water and set it aside to bloom for about 5 minutes.
Mix the Dough: In a large bowl, combine the scalded milk, 1/4 cup of the granulated sugar, the melted shortening or butter, salt, and the egg. Mix well. Add two cups of the flour and mix until the batter is smooth.
Combine and Knead: Stir the yeast mixture into the batter. Gradually mix in the remaining flour until a soft dough forms that is easy to handle.
First Rise: Turn the dough out onto a lightly floured surface and knead for 5-10 minutes, until it is smooth and elastic. Place the dough in a well-greased bowl, cover it, and let it rise in a warm place until it has doubled in size, about 1 to 1 1/2 hours.
Roll and Fill: Once the dough has doubled, punch it down to release the air. On a floured surface, roll the dough out into a 15×9 inch rectangle. Spread the 1/2 cup of melted butter evenly over the dough. In a small bowl, mix the remaining 3/4 cup of sugar with the cinnamon, then sprinkle this mixture over the buttered dough. Add nuts or raisins, if using.
Cut and Second Rise: Starting from the long 15-inch side, roll up the dough tightly into a log. Pinch the seam to seal it. Cut the log into 12 to 15 equal slices. Generously coat the bottom of a baking pan with butter and a sprinkle of sugar. Place the cinnamon roll slices close together in the pan. Cover and let them rise again until doubled, about 45 minutes.
Bake the Rolls: Preheat your oven to 350°F (175°C). Bake the rolls for 25-30 minutes, or until they are nicely browned.
Make the Glaze and Serve: While the rolls bake, prepare the glaze. In a medium bowl, mix the 4 tablespoons of butter, powdered sugar, and vanilla. Add the hot water one tablespoon at a time, whisking until the glaze reaches your desired drizzling consistency. Spread the glaze over the slightly cooled rolls and serve warm.

Recipe Tips

How do I know if my yeast is active? After dissolving the yeast in warm water, it should become foamy or bubbly after about 5-10 minutes. If it doesn’t, the yeast may be old, and your dough won’t rise properly.
How do I get the softest rolls? Don’t add too much flour to the dough. The dough should be soft and slightly tacky, not dry. Kneading it until it’s smooth and elastic is also key to a tender texture.
Can I make these ahead of time? Yes. You can prepare the rolls up to the point of the second rise (step 6). Instead of letting them rise on the counter, cover the pan tightly and refrigerate overnight. The next morning, let them sit at room temperature for about an hour to finish rising before baking.
What’s the best way to cut the rolls? For clean cuts without squishing the rolls, use a piece of unflavored dental floss or a sharp serrated knife.

What To Serve With Cinnamon Rolls

These sweet rolls are a wonderful breakfast treat on their own, but they also pair well with:

A hot cup of coffee or a cold glass of milk
A side of scrambled eggs and bacon for a full breakfast spread
A fresh fruit salad to balance the sweetness

How To Store Cinnamon Rolls

Store: Keep leftover cinnamon rolls in an airtight container at room temperature for up to 2 days. You can reheat them briefly in the microwave to soften them up before eating.
Freeze: You can freeze the baked and cooled rolls (before glazing). Wrap them tightly and freeze for up to 2 months. Thaw at room temperature and warm them in the oven before adding the fresh glaze.

Cinnamon Rolls Nutrition Facts

Calories: ~350 kcal per roll
Protein: 5g
Fat: 15g
Carbohydrates: 50g
Sugar: 28g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

What does “scalded milk” mean and why is it necessary?

Scalding milk means heating it to just below the boiling point, then letting it cool. This step was traditionally used to deactivate enzymes in the milk that could interfere with gluten development. With modern pasteurized milk, it’s less critical but can still contribute to a softer dough.

My dough didn’t rise, what did I do wrong?

This is usually due to one of three things: the yeast was no longer active, the water used to dissolve the yeast was too hot (which kills the yeast), or the room where the dough was rising was too cold.

Can I use a different filling?

Absolutely! You can add other ingredients like chopped apples with the cinnamon sugar, or a smear of Nutella before rolling up the dough.

Try More Recipes:

Paula Deen Strawberry Cake Recipe
Paula Deen Chocolate Pound Cake Recipe