Paula Deen's Cinnamon Rolls

**guest002** · 01-26-2009, 10:23 PM

Recipe Description

Paula Deen's Cinnamon Roll recipe from Food TV
They are yummy!

Preparation Steps:

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.

Level of Difficulty:

Medium

Time Needed:

30 min. prep., 3 hr. total rise, 30 min. bake

Ingredients:

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

Serves:

18 rolls

Directions:

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 at 350 degrees F for about 30 minutes 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.

**charbsue** · 12-03-2009, 12:59 AM

GINGERBREAD ROLLS
Yield: 15 rolls
Prep Time: 30 minutes
Proof Time: 1 1/2 hours
Bake Time: 20 minutes

Rolls:
1 envelope Fleischmann's® Active Dry Yeast
2 tablespoons sugar
1 cup warm milk (100° to 110°F)
1/4 cup butter, melted
1/3 cup molasses
1 egg, lightly beaten
1/2 teaspoon Spice Islands® Pure Vanilla Extract
4 1/2 to 4-3/4 cups all-purpose flour
1/1/2 teaspoon Spice Islands Ground Saigon Cinnamon
1-1/2 teaspoons Spice Islands Ground Ginger
1-1/2 teaspoons Spice Islands Ground Allspice
1/2 teaspoon Spice Islands Ground Cloves
1/2 teaspoon salt
Filling:
1/2 cup dark brown sugar
1/4 cup sugar
1/4 cup butter, melted
Frosting:
1 package (3 ounces) cream cheese, softened
2 tablespoons butter, softened
1/2 teaspoon vanilla
2 cups powdered sugar, sifted
Directions
For dough:
Combine yeast and sugar with warm milk in a large bowl. Set aside for 5 minutes. Mix butter, molasses, egg and vanilla in a small bowl until well blended. Add to yeast mixture. Add 2 cups flour, spices and salt. Beat for 2 minutes, scraping bowl occasionally. Add enough additional flour, 1/2 cup at a time, to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Place in a greased bowl, turning to coat. Cover and let rise in a warm, draft-free place until doubled, about 1 hour.
Roll dough into a 14 x 9-inch rectangle. Mix sugars for the filling. Brush dough with melted butter and sprinkle with sugar mixture. Roll up from long side as for jelly roll; seal seam. Cut roll into 15 slices. Place cut side up in greased 13 x 9-inch pan.

Cover, let rise 30 minutes. Bake in pre-heated 350°F oven, for 20 minutes. Remove from oven and cool for at least 20 minutes.

Beat cream cheese, butter and vanilla in a large bowl. Slowly add 1 cup of sifted powdered sugar at a time, beating well after each addition. Frost rolls.

Refrigerate any leftover rolls.