Paula Deen’s Cinnamon Rolls2016-01-25
- Yield : 12 to 15 rolls
- Prep Time : 20m
- Cook Time : 30m
- Ready In : 1m
- 1 package active yeast
- 1/2 cup warm water
- 1/2 cup hot milk
- 1/4 cup sugar
- 1/3 cup butter or shortening
- 1 teaspoon salt
- 1 egg
- 4 cups flour
- (for filling)
- 1/2 cup melted butter
- 3/4 cup sugar, plus more for pan
- 2 tablespoons ground cinnamon
- 3/4 cup raisins, walnuts, or pecans (optional)
- (for icing)
- 4 tablespoons butter, melted
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 3 to 6 tablespoons hot water
- Cooking spray
Heat oven to 350 degrees.
In the bowl of a stand mixer, combine all dough ingredients (up to the "for filling" note) and mix on medium speed for about 10 minutes. Remove dough from mixer bowl, spray the bowl, and place dough back in bowl. Cover and let stand for about an hour or until doubled in size.
Once doubled in size, punch down dough. Roll out on a floured surface into a 15x9 inch rectangle.
Spread melted butter all over dough.
Mix sugar and cinnamon and sprinkle over buttered dough. Sprinkle with walnuts, pecans, raisins, if desired.
Beginning on the 15 inch side, roll up dough and pinch edges together to seal. Cut into 12 to 15 slices.
Spray the bottom of a baking sheet with cooking spray, and sprinkle sugar on top. Place cinnamon roll slices close together on the baking sheet.
Let rise until dough is doubled, about another 45 minutes.
Bake for about 30 minutes or until nicely browned (I find mine are done around 25 minutes, but cooking times will vary).
Meanwhile, mix butter, powdered sugar and vanilla. Add hot water 1 tablespoon at a time until the icing reaches desired consistency. Spread over slightly cooled rolls.