Paula Deen’s Cinnamon Rolls

Jump to Recipe

Few things rival the pleasure of a warm cinnamon roll fresh from the oven. Paula Deen’s cinnamon rolls take comfort baking to a new level, combining tender dough, a spiced-sweet filling, and creamy glaze for a breakfast or brunch showstopper. Whether you’re new to bread baking or a seasoned pro, these rolls offer lasting satisfaction and a touch of Southern charm with each bite.

In this guide, you’ll learn every detail: key ingredients, step-by-step instructions, essential techniques, and tips for making ahead or storing leftovers. Let’s walk through it together, from flour dusting to that first, gooey forkful.

Why We Love Paula Deen’s Cinnamon Rolls

Paula Deen’s recipe is beloved for its straightforward approach and rich, buttery flavor. The dough turns pillowy without complicated processes. The filling creates thick, flavorful spirals. The glaze melts perfectly over the rolls’ warm tops, soaking in just enough sweetness for that signature stickiness.

These rolls impress at holiday brunches or weekday mornings alike, but you don’t need a reason—sometimes, baking them is reason enough.

Ingredients You’ll Need

Before you bake, gather the following ingredients. Using fresh, high-quality basics makes a noticeable difference in the end result.

For the Dough:
– 1 envelope active dry yeast (about 2 ¼ teaspoons)
– ¼ cup warm water (about 110°F)
– ½ cup milk, warmed to 110°F
– ¼ cup granulated sugar
– ⅓ cup unsalted butter, melted and cooled
– 1 teaspoon salt
– 1 large egg, at room temperature
– 3½ to 4 cups all-purpose flour (sifted)

For the Filling:
– ½ cup unsalted butter, softened (not melted)
– 1 cup light brown sugar, packed
– 2½ tablespoons ground cinnamon

For the Vanilla Glaze:
– 2 cups powdered sugar
– 3 tablespoons unsalted butter, melted
– 1 teaspoon vanilla extract
– 2–4 tablespoons hot water (adjust for consistency)

Optional:
– Chopped pecans or walnuts for added crunch

Step-by-Step Instructions

Making the Dough

• Activate the Yeast:
  In a small bowl, dissolve the yeast in warm water. Let it sit for about 5 minutes. The surface should become foamy, indicating active yeast.

• Combine Wet Ingredients:
  In a large mixing bowl, blend the warm milk, melted butter, and sugar. Add salt and the egg; whisk gently until smooth.

• Build the Dough:
  Stir in the activated yeast. Gradually add flour, starting with 3½ cups. Mix until a soft dough forms. If the dough feels sticky after a minute or two of mixing, add flour by the tablespoon until it holds together without sticking to your fingers.

• Knead:
  Turn the dough onto a floured surface. Knead for 6 to 8 minutes, pushing the dough away with the heel of your hand, then folding back over itself. The dough will smooth out and become elastic.

• First Rise:
  Place dough into a lightly oiled or buttered bowl. Cover with a kitchen towel or plastic wrap. Let rise in a warm, draft-free area for 1 to 1½ hours, or until doubled.

Tip:
If you have a cool kitchen, try placing the bowl in an oven with just the light on for gentle warmth.

Assembling the Cinnamon Rolls

• Prepare the Filling:
  In a small bowl, mix softened butter, brown sugar, and cinnamon until combined.

• Roll the Dough:
  Punch down the dough. Turn it onto a floured countertop. Roll into a rectangle, around 16×12 inches and about ¼-inch thick.

• Spread the Filling:
  Evenly spread the butter-cinnamon mixture over the dough, reaching the edges for uniform flavor.

• Shape:
  Starting from the longer side, roll the dough into a log. Pinch the seam to seal.

• Slice:
  Using a sharp knife or unflavored dental floss, cut the log into 12 even pieces. Set each roll, cut side up, in a greased 9×13-inch pan. Arrange them snugly, as they’ll expand during the next rise.

• Second Rise:
  Cover pan loosely and allow rolls to rise about 45 minutes. The rolls should double in size and touch each other.

Baking

• Preheat the oven to 350°F (175°C).
• Bake the rolls in the center rack for 25–30 minutes. The tops should become golden and spring back lightly when touched.
• If rolls brown quickly, tent with foil for the last 10 minutes.

Finishing with Vanilla Glaze

While rolls bake, whip up the glaze. Combine powdered sugar, melted butter, and vanilla in a bowl. Add hot water one tablespoon at a time and whisk until the glaze is smooth and barely pourable.

To glaze:
Remove rolls from the oven. Let them cool for five minutes. Drizzle the warm glaze over the tops, letting it seep into the spiral crevices. If desired, sprinkle with chopped nuts for extra texture.

Tips for Perfect Cinnamon Rolls

Getting the Dough Just Right

• Use room temperature eggs. If yours are chilled, set them in warm water for five minutes first.
• Always use warmed (not hot) milk and water. Too much heat will kill yeast; too little, and the dough won’t rise well.
• Softened, not melted, butter creates a thicker filling that stays put while rolling.

Shaping and Cutting

• For round, even rolls, measure your portions with a ruler or mark the dough log before slicing.
• Scared of squishing your rolls with a knife? Try dental floss—loop under the dough, cross the ends, and pull gently.

Baking and Serving

• Let the rolls cool slightly in the pan before icing, so the glaze melts but doesn’t run off.
• Prefer a less-sweet glaze? Stir in a splash of milk to cut the sugar.

Make-Ahead, Storing, and Freezing

Make-Ahead Option

Want fresh rolls without early-morning effort? Assemble the rolls fully, place them in your baking dish, and cover tightly with plastic wrap. Store in the fridge up to 18 hours. Let the dish come to room temperature for 30–60 minutes before baking, and allow a final rise if needed.

Freezing

You can freeze unbaked rolls after shaping, or freeze baked (but unglazed) rolls. For unbaked, wrap tightly and freeze up to a month. Thaw overnight in the fridge before the final rise and bake. For baked rolls, cool completely, then seal in a freezer bag. Warm gently and glaze just before serving.

Storing Leftovers

Homemade cinnamon rolls are best enjoyed the same day. To keep extras soft, cover tightly and store at room temperature up to two days. For longer storage, refrigerate up to four days and gently reheat before serving.

Common Questions

How do I know the dough has risen enough?

Press two fingers gently into the dough. If the indentation remains, you’re ready for the next step.

Can I use instant yeast?

Yes, swap active dry yeast for instant in equal measure. The process is the same, but you can skip dissolving it in water—just mix with flour.

What about cream cheese icing?

For a tangier topping, blend softened cream cheese with powdered sugar, vanilla, and milk to spread atop warm rolls.

Paula Deen’s cinnamon rolls reward patience and a light touch. Each bite brings sweet comfort, warmth, and that irresistible bakery smell. Whether you serve them at brunch, for dessert, or just because, the process of creating soft swirls filled with cinnamon and topped with glaze will stick with you—and your lucky tasters—for a long time.