The classic cinnamon roll. Soft, sweet and delicious, I have always tried avoiding yeast in baking this and I have to admit short cuts or no yeast cinnamon roll recipe can’t beat this. If you are looking for something to bake for the weekend or brunch, try this! It may take a couple of hours, till you can start munching. But it is all worth it!
It is very simple to make cinnamon rolls. The only thing about this recipe is to make sure to let the dough have sufficient time to rest and grow and to become fluffy (well not exactly the right words to describe bread, but you know what I mean..I hope.)
Cinnamon is also an all purpose spice that can be used both in cooking and has tons of health benefits. If you have not see our other recipes using cinnamon have a look at baked cinnamon sugar donut, fresh nectarine cake, and more!
It stays soft and chewy the following day still so you could definitely bake a bid more for the following day or bake ahead for a big party!The original recipe had a glaze and I tried it with the glaze as well but these cinnamon rolls taste good just on its own! I think the glaze is definitely optional!
Recipe from Paula Deen ; Yields 12-15 buns
7g 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
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 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 (176 degrees C).
In a cup 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. Mix in remaining flour until dough is easy to handle.
Knead dough on lightly floured surface for 5 to 10 minutes (key to soft rolls!). 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 if using. 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.