3 Videos | Photo: Cinnamon Rolls Recipe
Ingredients
Dough:
- 1/4-ounce package yeast
- 1/2 cup warm water
- 1/2 cup scalded milk
- 1/4 cup sugar
- 1/3 cup butter or shortening
- 1 teaspoon salt
- 1 egg
- 3 1/2 to 4 cups all-purpose flour
Filling:
- 1/2 cup melted butter, plus more for pan
- 3/4 cup sugar, plus more for pan
- 2 tablespoons ground cinnamon
- 3/4 cup raisins, walnuts, or pecans, optional
Glaze:
- 4 tablespoons butter
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 3 to 6 tablespoons hot water
Directions
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.
Review This Recipe
You must be signed in to review this recipe.
or Register to Review
Newest Ratings and Reviews
Read all 381 reviews
By Chef Hunt
on February 01, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Let me tell you something this cinnamon roll recipe got my wife to eat one and she doesn't like even like cinnamon rolls, but she took pictures to post online ate them called people to come over and eat them and if you are not convinced to try this one out by now all I can say is you truly are missing out.
Good Job Paula you did it again!
Sincerely,
Chef Hunt
By mr rabbit
on January 22, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
good
By raquelnoel
Portland, OR
on January 13, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
So delicious! Everybody in my family loved them! I followed Paula's recipe here, and a little bit of the end of Alton Brown's recipe as well. I made them last night -- then before the second rise I brushed on some melted butter, put plastic wrap over them and put them in the fridge at about 10 PM. Took them out of the fridge at 9 AM and turned on the oven to 350 for about a minute and turned it off. Made a "boiling water bath" to put on the bottom rack with the still covered rolls on top rack. Let rise for roughly 1 hour. Took everything out of oven and preheated oven to 350. While the oven was preheating I briefly (maybe 30 seconds turned on two burners on my stove top and placed the still covered rolls on them while the oven was preheating. I baked them for 22 minutes and at that point they were just a very light golden brown when I took them out. This made perfectly moist, buttery, amazing cinnamon rolls!
Read all 381 reviews