Paula Deen Cinnamon Rolls are soft, buttery yeast rolls swirled with cinnamon sugar and topped with a vanilla glaze. They take about 3 hours from start to finish and make 12 big rolls for a weekend breakfast or holiday morning. In the South, homemade cinnamon rolls like these are what Sunday mornings are built around.

The second rise is what separates a good cinnamon roll from a great one. After you cut the slices and set them in the pan, they need a full 45 minutes to puff up before baking. Skip that step and you get dense, chewy rolls instead of the soft, pull-apart kind.

You can make the dough the night before and refrigerate it after the first rise. When you are ready, roll it out cold, fill, cut, and let the second rise happen while the oven heats. The glaze goes on while the rolls are still warm so it soaks in.

Paula Deen Cinnamon Rolls

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Course: BreakfastCuisine: American, SouthernDifficulty: Medium

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

435

kcal

Yeasted cinnamon rolls with a two-rise method that builds a tender, layered crumb. The dough is rolled out thin, coated in melted butter and cinnamon sugar, then sliced and baked until golden. A warm vanilla glaze finishes them off.

Ingredients

1 (1/4 oz) package yeast
1/2 cup warm water
1 cup divided sugar
1/2 cup scalded milk
1/3 cup (or butter), melted shortening
1 teaspoon salt
1 egg
3 1/2 cups (up to 4 cups) Flour
2 tablespoons ground cinnamon
3/4 cup (or walnuts or pecans), optional raisins
1/2 cup plus 4 tablespoons divided, 1/2 cup melted, plus more for the pan Butter
2 cups powdered sugar
1 teaspoon vanilla
3 to 6 tablespoons hot water

Directions

Make the dough: In a small bowl, dissolve yeast in warm water and set aside. In a large bowl mix milk, 1/4 cup sugar, 1/3 cup melted butter or shortening, salt and the egg. Add two 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 5-10 minutes. Place in well-greased bowl and let rise until doubled, usually 1 – 1 1/2 hours.
Fill and bake: When doubled, punch down dough. Roll out on flour surface into a 15×9 inch rectangle. Spread melted butter all over dough. Mix 3/4 cup sugar and cinnamon and sprinkle over buttered dough. Sprinkle with walnuts, pecans, or raisins if desired. Beginning at 15 inch side role up dough and pinch edge together to seal. Cut into 12-15 slices. Coat 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 °F for about 25-30 minutes or until nicely browned.
Make the glaze: Meanwhile, mix 4 tablespoons butter, powdered sugar and vanilla. Add hot water 1 tablespoon at a time until the glaze reaches desired consistency. Spread over slightly cooled rolls.

FAQs

Can I make these the night before?

Yes. After the first rise, punch down the dough, wrap it tightly, and refrigerate overnight. The next morning, let it come to room temperature for about 20 minutes before rolling it out. The second rise in the pan may take a little longer since the dough starts cold.

Can I use all butter instead of shortening in the dough?

The original recipe gives you the choice of 1/3 cup melted shortening or butter. Shortening makes the rolls slightly more tender, while butter adds more flavor. Either one works well here.

How should I store leftover cinnamon rolls?

Cover them tightly and keep at room temperature for up to 2 days. After that, wrap individual rolls in plastic and freeze for up to a month. Reheat in the microwave for 20 to 30 seconds or in a 300 degree oven for 10 minutes.

Why did my rolls come out dense instead of fluffy?

The most common reason is not letting them rise long enough. The dough needs to double both times, and if your kitchen is cool, each rise takes longer. Set the pan near a warm spot or cover it with a damp towel to speed things up.

How thin should I roll the dough?

Aim for a 15×9 inch rectangle, which works out to about 1/4 inch thick. Too thick and the rolls will not bake through in the center. Too thin and you lose that soft, pillowy texture Paula is going for.