5/12/10

Cooking 101 - Cinnamon Rolls




Okay, YOU ASKED FOR IT! I had several requests for this recipe and I just want you all to remember that I take NO responsibility for the ramifications of eating these cinnamon rolls.

Being a serious food critic, this recipe is the best I've ever had in my life. It doesn't matter what you've had in the past, I can guarantee that this recipe will blow your mind...and your diet....but who cares...

{This recipe originally comes from my beloved soul mate, Paula Deen. Paula...here's to you and all of the butter lovers out there...}






















Cinnamon Rolls
(adapted from Paula Deen)

(always double this recipe - you'll thank me later.)

Dough:
1/4 oz. pkg yeast
1/2 c. warm water
1/2 c. scalded milk
1/3 c. sugar
1/3 c. melted butter (atta girl)
1 t. salt
1 egg
3 1/2 to 4 c. flour (sometimes I'll use a little bit of whole wheat flour...makes a GREAT flavor!)

Filling: (I never measure this part, but if you're not into eyeballing it, here you go)
1/2 c. melted butter
3/4 c. sugar
2 T. ground cinnamon
1 c. chopped walnuts or pecans

Glaze:
4 T. melted butter (can't get enough)
2 c. powdered sugar
1 t. vanilla
pinch of salt
canned milk

In a small bowl, dissolve yeast in warm water, set aside. In a large mixing bowl, mix milk, sugar, melted butter, salt and egg. Add 2 c. flour and mix until smooth. Add yeast mixture. Mix in remaining flour until dough is easy to handle (not too much flour, though). Knead on lightly floured surface for 5-10 minutes (or in your mixer). Place in well-greased bowl; cover and let rise until doubled in size, usually 1 to 1 1/2 hours.

When dough is doubled in size, punch down dough. Preheat oven to 350 degrees. Roll out on a well floured surface into a 15 x 9 inch rectangle. Spread melted butter all over dough. Mix cinnamon and sugar; sprinkle over buttered dough. Sprinkle with nuts. Roll up dough and pinch edge together to seal. Cut into slices.

Coat bottom of baking pan with butter. Place cinnamon roll slices close together in the pan and let rise until doubled - about 30-45 minutes. Bake for about 30 minutes until nicely browned.

Meanwhile, mix butter, powdered sugar, pinch of salt & vanilla. Add canned milk a little at a time until glaze is smooth, a little thick. Spread over slightly cooled rolls.

10 comments:

Chelsea said...

Thank you thank you! Can't wait to try this one!

julie said...

After devouring strawberry shortcake yesterday, and ice cream the day before, I thought today would be a clean slate. That was until I saw the pictures of your yummy cinnamon buns. I will definitely be making these! Thanks for sharing. - Julie

Libbyloulou said...

Thanks for sharing sweetie!
I'm SCARED to try these but I'm gonna!!

Steph said...

i buy the yeast in bulk... how much does 1/4 oz equal in tsp or tbsp?

CurlyGirlD said...

Abby,

These look so delicious that I may have to try them TODAY. Thankscomal for another great recipe. :o)

mamato2 said...

Hi Its funny I was just about to bake me some today and I found your post. for a metric mode what is c. of melted butter how does it weigh?

michelleml said...

Thanks for sharing i love Paula and cinnamon rolls. I think i will make this today

Thanks again

Bringing Pretty Back said...

Confession. I have never ever used yeast in my life. I think Sunday I am going to give the recipe a whirl!

Tanya said...

Sweet lovin'! These were fantastic! I only made a single batch because everything Paula D does is amazing and my family has no self control (=

Libbyloulou said...

I made these yesterday - OMG!!!
FABULOUS! Thanks so much for sharing