Saturday, August 4, 2012

TGIDN: Paula Deen's Cinnamon Rolls

I have a confession to make; yesterday I was "too busy" painting jumps for the arena to bother making dessert. We had a dessert in mind but my priorities were obviously messed up yesterday. Luckily my beautiful sister Erin showed up and did the job for me! We went with another Paula Deen recipe, this one is SUPER unhealthy and SPECTACULARLY delicious. I just had another for breakfast and I am still craving more! Erin also did a much better job of documenting the cinnamon roll process than I would have.

To make things even more unhealthy, we also made possibly the most fattening pasta in the entire world: Really Creamy Fettucine Alfredo. Each serving contains 1/8 cup of butter, almost 1/4 cup of parmesan and 1/4 package of cream cheese. It was very good tasting but VERY heavy so between that and the cinnamon rolls, I ended up with my top button undone the rest of the night. I know, I am SUCH a lady :)

Without further adieu:

1/4 ounce package yeast
1/2 cup warm water
1/4 cup sugar
1/2 cup scalded milk
1/3 cup butter or shortening
1 tsp. salt
1 egg
3 1/2 - 4 cups flour

1/2 cup melted butter, plus more for the pan
3/4 cup sugar
2 tablespoons ground cinnamon
3/4 cup raisins, walnuts, or pecans (optional)

4 tablespoons butter
2 cups powdered sugar
1 teaspoon vanilla
3-6 tablespoons of hot water
  1. In a small bowl, dissolve yeast in warm water and set aside.
  2. In a large bowl mix milk, sugar, melted butter, salt and eggs. Add two cups of flour and mix until smooth.
  3. Add yeast mixture. Mix in remaining flour until dough is easy to handle.
  4. Knead dough on lightly floured surface for 5-10 minutes.
  5. Place in well-greased bowl and let rise until doubled, usually 1 - 1 1/2 hours.
  6. When doubled, punch down dough. Roll out on flour surface into a 15x9 inch rectangle.
  7. Spread melted butter all over dough.
  8. Mix sugar and cinnamon and sprinkle over buttered dough. Sprinkle with walnuts, pecans, or raisins if desired.
  9. Beginning at 15 inch side role up dough and pinch edge together to seal. Cut into 12-15 slices.
  10. Coat bottom of baking pan with butter and sprinkle with sugar.
  11. Place cinnamon roll slices close together in the pan and let rise until dough is doubled, about 45 minutes.
  12. Bake at 350 degrees for about 25-30 minutes or until nicely browned.
  13. Meanwhile, mix butter, powdered sugar, and vanilla. Add hot water 1 tablespoon at a time until the glaze reaches desired consistency.
  14. Spread over slightly cooled rolls and serve.

Looks pretty gross, tastes wonderful

Colleen's personal roll with extra raisins


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