Cinnamon Rolls Paula Deen Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

CINNAMON ROLLS (PAULA DEEN)



Cinnamon Rolls (Paula Deen) image

I watched Paula make these numerous times on her show and I just now got around to making them myself. I have to say these are by far the best cinnamon rolls I have ever made. The dough is so soft and easy to work with (and can you believe she didn't load it with butter?) and the baked rolls are fluffy, flavorful, and perfect! I made the filling 1/2 white sugar-1/2 brown sugar along with the cinnamon since I prefer a darker, richer filling. The recipe says to bake in a preheated oven for 30 minutes, but I put my rolls into the oven and THEN preheated it and they were baked perfectly after being in the oven for about 25 minutes. What can I say? These are perfect!

Provided by Christineyy

Categories     Yeast Breads

Time 1h30m

Yield 12-15 rolls

Number Of Ingredients 16

1/4 ounce yeast
1/2 cup warm water
1/2 cup scalded milk
1/4 cup sugar
1/3 cup butter or 1/3 cup shortening
1 teaspoon salt
1 egg
3 1/2-4 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 walnuts (optional) or 3/4 cup pecans (optional)
4 tablespoons butter
2 cups powdered sugar
1 teaspoon vanilla extract
3 -6 tablespoons hot water

Steps:

  • Heat oven to 350 degrees F.
  • 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. 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 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.

THE BEST CINNAMON ROLLS



The Best Cinnamon Rolls image

Once you've tried "from-scratch" cinnamon rolls, you'll never go back! The secret to our rolls is the wet, buttery dough and double rising time. Once baked, they will be light and pillowy and full of buttery cinnamon goodness on the inside.

Provided by Food Network Kitchen

Categories     dessert

Time 4h10m

Yield 12 servings

Number Of Ingredients 14

3/4 cup whole milk, warmed to 110 degrees F
One 1/4-ounce envelope active dry yeast (about 2 1/4 teaspoons)
3 tablespoons granulated sugar
3 large eggs, at room temperature
2 1/2 teaspoons kosher salt
2 1/4 cups bread flour, plus more for dusting (see Cook's Notes)
1/3 cup plus 1 tablespoon whole-wheat flour
3 tablespoons nonfat dry milk powder
2 3/4 sticks unsalted butter, cut into tablespoon pieces, at room temperature, plus more for greasing
1 1/2 cups packed dark brown sugar
2 tablespoons ground cinnamon
1 cup confectioners' sugar
3 tablespoons heavy cream, plus more if needed
1 teaspoon pure vanilla extract

Steps:

  • Whisk together the whole milk and yeast in the bowl of a stand mixer. Let sit 10 minutes to dissolve; you will see a few bubbles, but the mixture won't be foamy. Whisk together the granulated sugar, eggs and 1 1/2 teaspoons of the salt in a small bowl.
  • Add the bread flour, whole-wheat flour, milk powder and beaten eggs to the yeast and mix with a wooden spoon until a shaggy dough forms. Fit the bowl in place on the stand mixer and fit the mixer with the dough hook. Mix on medium speed until the dough comes together but is still slightly tough, about 3 minutes. Increase the speed to high and add 10 tablespoons of the butter a tablespoon at a time (the dough will look broken after each addition, but it will eventually come together) and beat until the dough is smooth, elastic and very tacky but pulls away from the sides of the bowl, about 12 minutes. (This may seem like a long time, but the texture of the bread improves with a long knead time.) Alternatively, knead the dough on a surface lightly dusted with bread flour, adding 1 tablespoon of butter at a time, until smooth and elastic, about 15 minutes.
  • Cover the bowl with plastic wrap and let the dough rise in a warm, draft-free area until it has a buttery, yeasty smell and has doubled in volume, 30 to 45 minutes. (If your kitchen is warm, check it at 35 minutes. It should smell buttery and yeasty, and if it's doubled, it's done. If not, check again in 10 minutes.)
  • Meanwhile, whisk together the dark brown sugar, cinnamon and 1/2 teaspoon of salt in a medium bowl until no lumps of sugar remain. Smash in the remaining 12 tablespoons butter with a rubber spatula and stir until completely combined.
  • Place a large sheet of parchment paper on a clean work surface and heavily dust with bread flour. Gently deflate the dough by lifting it up around the edges and letting it fall back into the bowl, turning the bowl and repeating if needed. Place the dough on the paper. Roll the dough into a 12-by-15-inch rectangle, pushing the edges towards the center to make straight sides. Spread the brown sugar mixture over the dough in an even layer, leaving a 1/4-inch border around the edges. Starting from a long end and using the parchment to help you, tightly roll the dough into a log, pressing the sides occasionally to keep them flush. Transfer to a baking sheet and freeze for 20 minutes to firm up the dough.
  • Butter the bottom and sides of a 13-by-9-inch baking pan. Cut the dough crosswise into 12 pieces and arrange them cut-side up in the pan in a uniform 3-by-4 grid. There will be about 1/4 inch between each roll and that's ok, the rolls will fill in the gaps as they proof and bake. Let rise, uncovered, in a warm, draft-free area, 40 to 50 minutes.
  • Meanwhile, arrange a rack in the center of the oven and preheat to 350 degrees F.
  • Bake the cinnamon rolls until golden brown on top and baked all the way through, 25 to 30 minutes. Transfer to a wire rack and cool for about 30 minutes before glazing.
  • Meanwhile, whisk the confectioners' sugar, cream, vanilla and remaining 1/2 teaspoon salt in a small bowl until smooth and creamy, adding more cream if necessary to make a thick glaze. Drizzle the glaze over the cinnamon rolls and serve warm.

More about "cinnamon rolls paula deen recipes"

PAULA DEEN’S CINNAMON ROLLS - INSANELY GOOD

From insanelygoodrecipes.com
4.4/5 (43)
Category Desserts, Recipes
Servings 12
Total Time 1 hr 15 mins


BEST HOMEMADE CINNAMON ROLLS EVER - THE STAY AT …
Instructions. In the bowl of a stand mixer, combine 1 cup warm milk, 1 tablespoon instant dry yeast, 2 tablespoons granulated sugar, 1 teaspoon salt, 3 tablespoons salted butter, and 1 large egg. Add in 3 cups all-purpose flour. Using a dough …
From thestayathomechef.com


CINNAMON-ORANGE ROLLS - PAULA DEEN MAGAZINE
Gently punch down dough; let stand for 5 minutes. On a lightly floured surface, roll dough into an 18×12-inch rectangle. In a small bowl, whisk together brown sugar, 3 teaspoons orange zest, and cinnamon. Gently spread remaining ½ …
From pauladeenmagazine.com


PAULA DEEN'S CINNAMON ROLLS ARE AMAZING! - YOUTUBE
Oct 19, 2020 These are some of the best cinnamon rolls ever. I'm actually not a big cinnamon roll fan, but these are so good, especially straight from the oven!Subscribe ...
From youtube.com


BLUEBERRY CINNAMON ROLL BAKE - PAULA DEEN
Preheat oven to 375˚F. Sparingly spray a 13×9 casserole dish with nonstick cooking spray. Line the bottom of the dish with the chopped cinnamon rolls. In a separate bowl, mix together the …
From pauladeen.com


PEACH CINNAMON ROLLS - PAULA DEEN MAGAZINE
Instructions. In a small bowl, stir together milk, honey, and yeast. Let stand for 5 minutes or until foamy. In the bowl of a heavy-duty stand mixer fitted with a dough hook attachment, combine …
From pauladeenmagazine.com


CINNAMON BUNS - PAULA DEEN
Buns: When you are ready to bake, preheat the oven to 170 °F. Prepare 2 (9 by 12-inch) rectangular baking dishes by spraying with nonstick oil spray. In a mixer fitted with a dough hook, mix together starter, 1/2 cup granulated sugar, …
From pauladeen.com


KING CAKE CINNAMON ROLLS - PAULA DEEN MAGAZINE
Instructions. In the bowl of a stand mixer, whisk together 1 2⁄3 cups flour, granulated sugar, yeast, and 1 1⁄2 teaspoons salt. In a medium saucepan, heat 1⁄2 cup milk, 1⁄2 cup water, and 1⁄3 cup butter over medium heat until an …
From pauladeenmagazine.com


THE HARRIS SISTERS: PAULA DEEN'S CINNAMON ROLLS
Jan 3, 2014 2. 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.
From theharrissisters.blogspot.com


THE BEST CINNAMON ROLLS ON EARTH (PAULA DEEN RECIPE)
Oct 3, 2015 These cinnamon rolls are to die for! They take about 2 and a half hours include inactive prep. For more tutorials, thoughts on motherhood, and life as a Texa...
From youtube.com


PAULA DEEN CINNAMON ROLLS - DELISH SIDES
Cut into 12-15 slices. Prepare the Pan: Grease the bottom of a baking pan with butter and sprinkle with sugar. Place the cinnamon roll slices close together in the pan and let rise until doubled, …
From delishsides.com


PAULA DEEN CINNAMON ROLLS - EATING ON A DIME
Jul 28, 2023 Place cinnamon roll slices into the dish. Step 9 – Let Rise – Cover with plastic wrap and let rise for another 30-60 minutes, or until almost doubled in size. Step 10 – Preheat oven – Pre heat oven to 350 degrees Fahrenheit. …
From eatingonadime.com


EASY AIR FRYER CINNAMON ROLLS - PAULA DEEN
Evenly sprinkle the nuts and raisins over top of the butter. Starting at one of the long sides, tightly roll the dough. Then cut it crosswise into 6 cinnamon rolls. Spray the air fryer basket with oil, …
From pauladeen.com


LIGHTER CINNAMON ROLLS - PAULA DEEN
Arrange the rolls, cut side up, into the pan. Lightly spray with cooking spray. Cover with plastic wrap; let rise in a warm draft-free place until doubled, 30 – 40 minutes. Preheat the oven to 350°F. Bake until lightly browned, about 20 …
From pauladeen.com


APPLE CINNAMON ROLL CUPCAKES - PAULA DEEN
Directions. In a small saucepan or a microwave oven, warm milk to about 110 °F. In a large mixing bowl, dissolve yeast and 1/3 cup sugar in the milk. Add salt and two cups of flour and beat for two minutes. Beat in eggs and 1/4 cup butter. …
From pauladeen.com


LOVE & BEST DISHES: EASY AIR FRYER CINNAMON ROLLS RECIPE
Sep 25, 2021 Easy Air Fryer Cinnamon Rolls Recipe - Cinnamon rolls are typically a labor of love, but Paula is taking the labor out of the equation with this easy cinnamo...
From youtube.com


CINNAMON-SUGAR SWIRL COOKIES - PAULA DEEN
In a small bowl, stir together sugar and cinnamon. In another small bowl, whisk together egg and milk. On a lightly floured surface, unfold one sheet puff pastry. Brush lightly with egg mixture, …
From pauladeen.com


PAULA DEEN'S CINNAMON ROLLS RECIPE - DELICIOUS AND EASY TO MAKE
How to prepare. Preheat the oven to 350°F (177°C). In a small bowl, dissolve the yeast in warm water and set it aside. In a large bowl, mix together the milk, sugar, melted butter, salt, and …
From excitedfood.com


Related Search