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Recipe courtesy of Paula Deen
- ¼ ounce package yeast
- ½ cup warm water
- ½ cup scalded milk
- ¼ cup sugar
- ⅓ cup butter or shortening
- 1 teaspoon salt
- 1 egg
- 3½ to 4 cups all-purpose flour
- ½ cup melted butter, plus more for pan
- ¾ cup sugar, plus more for pan
- 2 tablespoons ground cinnamon
- ¾ cup raisins, walnuts, or pecans, optional
- Heat oven to 350°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 1½ 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.