There’s something special about homemade cinnamon rolls fresh from the oven. Paula Deen’s cinnamon rolls bring together soft, pillowy dough, a gooey cinnamon-sugar filling, and a sweet, silky glaze. Whether you’re planning a holiday breakfast or want to surprise your family on a weekend morning, this recipe guides you from start to finish—yielding that classic combination of buttery richness and cinnamon warmth in every bite.
Why Make Paula Deen’s Cinnamon Rolls?
Baking cinnamon rolls from scratch can seem intimidating, but Paula Deen’s approach is approachable and foolproof. These rolls capture that classic bakery flavor—soft, sweet, and fragrant—while letting you control every step. Homemade rolls taste fresher and have a texture you can’t get from a tube or box mix. You’ll also enjoy the satisfaction of working the dough with your own hands.
Ingredients
Gather your ingredients before you begin. Each one plays a role in creating fluffy, flavorful cinnamon rolls.
Dough
- Active dry yeast: Ensures the dough rises properly, giving the rolls their light texture.
- Warm water: Activates the yeast. Aim for about 110°F.
- Granulated sugar: Feeds the yeast and adds sweetness.
- Melted butter or shortening: Enriches the dough with flavor and tenderness.
- Egg: Binds and softens the roll, adding richness.
- All-purpose flour: The backbone of the dough.
- Salt: Balances the sweetness.
Filling
- Softened butter: Spreads easily on dough and infuses each layer with flavor.
- Brown sugar & granulated sugar: Caramelizes in the oven for a gooey center.
- Ground cinnamon: Offers depth and aroma.
Glaze
- Powdered sugar: The base of a fluffy, sweet topping.
- Butter: Gives the glaze richness.
- Vanilla extract: Adds warm flavor notes.
- Hot water or milk: Thins out the glaze to your preferred consistency.
Step-by-Step Recipe
Making cinnamon rolls is a process, but each stage is straightforward.
1. Mixing and Proofing the Dough
- Bloom the yeast: Pour warm water into a bowl. Add a pinch of sugar and sprinkle yeast over the surface. Let it sit for about 5 minutes until foamy.
- Combine wet ingredients: Mix in melted butter and beaten egg.
- Add dry ingredients: Gradually stir in sugar, salt, and flour. A stand mixer with a dough hook speeds things up, but hands work fine.
- Knead: On a lightly floured surface, work the dough until smooth and elastic, about 6–8 minutes.
- First rise: Place dough in a greased bowl. Cover with a towel or plastic wrap. Let rise in a warm place until doubled, around 1 to 1½ hours.
Tip: If your kitchen is chilly, let the dough rise in an oven with just the light on.
2. Shaping and Filling the Rolls
- Roll out the dough: On a floured surface, pat and stretch the dough into a rectangle. Aim for about 16×10 inches.
- Spread the filling: Evenly coat dough with softened butter. Sprinkle with brown sugar, granulated sugar, and cinnamon, covering the entire surface.
- Roll up: Starting from one long edge, tightly roll dough into a log.
- Slice: Use a sharp knife, bench scraper, or dental floss to cut into 12 even pieces.
Cutting Tip: Dental floss slides cleanly through the dough without squishing the rolls.
3. Second Rise
- Arrange rolls in a greased baking dish, leaving a little space between pieces.
- Cover loosely. Let rise again until doubled, about 45 minutes.
How to Check: Gently press a roll with your fingertip—if the indentation remains, they’re ready to bake.
4. Baking
- Preheat your oven to 350°F (175°C).
- Place the baking dish on the center rack. Bake for 20–25 minutes. The tops should turn golden, the edges slightly firm, and the centers soft but cooked through.
- Remove and set the pan on a cooling rack while you prepare the glaze.
Making the Vanilla Glaze
- In a medium bowl, mix powdered sugar and melted butter until smooth.
- Add vanilla. Gradually whisk in hot water or milk, a tablespoon at a time, until the glaze is thick but pourable.
- Pour over the warm rolls, letting it seep into every swirl.
For a twist: Blend in a little cream cheese for tang, or add a pinch of salt to balance sweetness.
Tips for the Best Cinnamon Rolls
- Temperature matters: Warm (not hot) ingredients allow the yeast to thrive.
- Room-temperature eggs: They blend easier and help the dough rise evenly. If forgotten, soak cold eggs in lukewarm water for five minutes.
- Soft, not melted, butter: Keeps the filling in place as you roll and bake, ensuring gooey layers.
- Use a gentle touch: Don’t over-flour the surface—excess flour can create dense rolls.
- Consistent thickness: Aim for an even rectangle when shaping the dough. This ensures every roll cooks at the same rate.
Make-Ahead and Freezing Tips
Paula Deen’s cinnamon rolls can be made ahead for busy mornings or special occasions.
To prepare ahead:
- Assemble the rolls completely, stopping before the second rise.
- Place sliced rolls in the baking dish, cover with plastic wrap, and refrigerate for up to 24 hours.
- When ready to bake, let them come to room temperature and complete the second rise. This takes 30–60 minutes, depending on how cold your kitchen is.
To freeze:
- Freeze unbaked, cut rolls on a baking sheet, then store in a sealed container or bag for up to 1 month.
- Thaw overnight in the fridge. Allow rolls to complete their second rise before baking as usual.
How to Store and Reheat Cinnamon Rolls
Fresh cinnamon rolls taste best within hours, but there are easy ways to keep them soft.
- Storage: Store covered at room temperature for one day. For longer storage, wrap tightly and refrigerate for up to three days.
- Reheating: Briefly microwave individual rolls (about 10–15 seconds) to refresh their soft texture, or warm in a low oven wrapped in foil.
Prevent dryness: Add a damp paper towel over rolls in the microwave. This keeps the crumb from drying out.
Troubleshooting Common Cinnamon Roll Problems
| Problem | Likely Cause | How to Fix |
|---|---|---|
| Dense, dry rolls | Too much flour | Add flour gradually; dough should be soft. |
| Rolls don’t rise enough | Old yeast/cold dough | Use fresh yeast, proof in a warm spot. |
| Filling leaks out | Butter melted too much | Use softened butter; don’t overfill. |
| Overly yeasty scent | Over-proofed dough | Watch rise time; dough should double only. |
Serving Suggestions
Cinnamon rolls are a classic breakfast treat, perfect with a cup of coffee or cold milk. Serve them straight from the oven for brunch, family gatherings, or lazy weekend mornings. If you want to add something extra, top with chopped nuts or a drizzle of caramel.
Frequently Asked Questions
Can I use instant yeast instead of active dry yeast?
Yes. Instant yeast can be added directly with the dry ingredients. The rise times may be slightly shorter.
Can I halve or double the recipe?
Absolutely. Halve for a smaller batch, or double for a crowd. Scale baking dishes accordingly to avoid overcrowding.
Is it possible to make a cream cheese glaze?
You can swap half the butter in the glaze for softened cream cheese and blend until creamy.
Paula Deen’s cinnamon rolls deliver sweet comfort with every swirl. Simple ingredients and easy steps come together for a treat that’s truly homemade. Get your kitchen warm, roll up your sleeves, and start creating those irresistible spirals—there’s nothing quite like the scent and taste of cinnamon rolls made from scratch.
Paula Deen’s Cinnamon Rolls
“. Please paste the specific sentence or paragraph you’d like me to rewrite.
Ingredients
- 1 teaspoon salt
- 1 teaspoon vanilla
- 1 egg
- 4 tablespoons butter
- 3 to 6 tablespoons hot water
- 1/2 cup softened butter, plus more for greasing
- 1/2 cup of warm water
- 1 (1/4 oz) package yeast
- 3 1/2 to 4 cups flour, divided, plus more for dusting
- 1 cup sugar, divided, plus more for sprinkling over the pan
- 2 cups powdered sugar
- 1/2 cup warm milk (110 degrees Fahrenheit)
- 2 tablespoons ground cinnamon
- 3/4 cup raisins or walnuts or pecans (optional)
- 1/3 cup melted shortening or butter
Instructions
- Stir the yeast in warm water in a small bowl. Mix until the yeast dissolves. Set the bowl aside.
- In a large bowl, stir together milk, 1/4 cup of sugar, 1/3 cup melted shortening or butter, salt, and egg. Add two cups of flour. Stir until smooth. Stir in the yeast mixture. Add the remaining flour until the mixture turns into a dough.
- Dust a clean, dry, and flat surface with flour. Knead the dough for 5 to 10 minutes. Add more flour if the dough is too sticky. Transfer the dough to a well-greased bowl. Let rise until doubled, about 1 to 1 1/2 hours.
- Punch down the dough to remove air bubbles. Use a rolling pin to roll the dough into a 15x9-inch rectangle. Spread the melted butter over the dough.
- In a bowl, combine 3/4 cup sugar and cinnamon. Sprinkle the mixture over the dough. Top with raisins, walnuts, or pecans, if using.
- Roll the dough lengthwise towards you. Finish with the seam side down so the filling is sealed in. Pinch the edges to seal the roll. Slice into 12 slices.
- Grease a baking pan with butter. Sprinkle the pan with sugar. Place the cinnamon roll slices close together in the pan. Set aside until the dough has doubled in size. This should take about 45 minutes.
- Bake the puffy cinnamon rolls in a preheated 350 °F oven. Bake for about 25-30 minutes or until browned.
- While the rolls bake, mix the glaze ingredients. Use butter, powdered sugar, and vanilla. Combine in a small bowl. If the glaze is too thick, add hot water. Spread the glaze over warm, cooked rolls. Serve.
