Paula Deen's Cinnamon Rolls
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  1. #1
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    Talking Paula Deen's Cinnamon Rolls

    Paula Deen's Cinnamon Rolls


    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.

  2. #2
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    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.

  3. #3
    Registered User miss_thrifty's Avatar
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    thanks folks for the recipes. appreciated u sharing them.

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    Registered User Mummy2's Avatar
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    Every time I read one of Paulas recipies my arteries hurt. But I still make them!! Yum Yum!!

  6. #5
    jas
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    Quote Originally Posted by Mummy2 View Post
    Every time I read one of Paulas recipies my arteries hurt. But I still make them!! Yum Yum!!
    Mine too! At Thanksgiving I made two Paula Deen recipes. A corn casserole and her macaroni and cheese. delish!!

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