Back To School means TONS of baking here in my home, and there’s nothing better than starting the day off with some fresh, homemade cinnamon rolls. I have fallen in love with a Paula Deen recipe I found, and I thought I’d share it with all of you for the best Back To School breakfast yet.
- 1/4-ounce 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
- 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.
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.
If you’re looking for a great homemade breakfast, these cinnamon rolls are absolutely going to be your family’s favorite treat. Make them ahead the night before, and let them do their final rise in the fridge. Take the cinnamon rolls out of the fridge in the morning when you turn your oven on to help them reach room temperature before baking. (Taking them out just as you’re setting the oven or even slightly before is important! The center of the rolls will stay cold and not cook properly if you don’t let them come to room temperature or close to it.)
I hope you all try out this delicious cinnamon roll recipe with your families and see how quickly it becomes a dish the entire family will love.