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Tuesday, January 17, 2012

Cinnamon Rolls Thanks to Paula Dean

A few days ago was the WSU vs UW basketball game. Chris and his mom made a little wager over the game, the wager being Cinnabon. Unfortunately Chris did not win, however cinnamon rolls were sounding offly good to me so we had some anyways! 

I have a family recipe but that recipe makes a batch of peanut butter rolls and cinnamon bread so I found a new one. I dont know much about Paula Dean, other than she supposedly likes butter. When I searched cinnamon roll recipes, her recipe came up and it was quickly confirmed that she loves her butter! 

If you able to put away the guilt, these are pretty fabulous cinnamon rolls. Total satisfaction. 



  • 1/4-ounce package yeast
  • 1/2 cup warm water
  • 1/2 cup warm 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


  • 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


  • 4 tablespoons butter
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 3 to 6 tablespoons hot water


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.

Grease the bottom of a 9"x13" pan. 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.

The 1/2 cup of butter for the filling just seemed like way too much. If I were to make these again I would use 1/4 or 1/3 of a cup. They tasted great but knowing all that was in them was hard for me to truly enjoy them. On Paula, I'm sorry but I don't see myself being a regular with your recipes. 

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