Ingrédients pour Cinnamon Rolls Paula Deen
- 2 ¼ teaspoons active dry yeast
- ½ cup warm water (105-115°F)
- 1 cup warm milk
- granulated sugar for sprinkling in pan
- ½ cup (1 stick) unsalted butter, softened (for glaze)
- 1 teaspoon salt
- 1 large egg
- All Purpose Flour
- Ground Cinnamon
- Raisins
- 2 cups powdered sugar (for glaze)
- Vanilla Extract
- 2-4 tablespoons warm milk or water (for glaze)
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Comment préparer Cinnamon Rolls Paula Deen
- Preheat oven to 350°F (175°C).
- In a small bowl, dissolve 2 ¼ teaspoons active dry yeast in ½ cup warm water (105-115°F). Let stand for 5 minutes until foamy.
- In a large bowl, whisk together 1 cup warm milk, ½ cup granulated sugar, ¼ cup melted unsalted butter, 1 teaspoon salt, and 1 large egg.
- Add 2 cups all-purpose flour to the wet ingredients and mix until smooth.
- Stir in the yeast mixture.
- Gradually add the remaining 2-2 ½ cups all-purpose flour, mixing until the dough is soft and slightly sticky but still pulls away from the sides of the bowl.
- Turn the dough out onto a lightly floured surface and knead for 5-10 minutes, until smooth and elastic.
- Place the dough in a well-greased bowl, turning to coat. Cover and let rise in a warm place for 1-1 ½ hours, or until doubled in size.
- Once doubled, punch down the dough to release the air.
- On a lightly floured surface, roll the dough into a 15x9-inch rectangle.
- Spread ¼ cup melted unsalted butter evenly over the dough.
- In a small bowl, combine ½ cup packed light brown sugar and ½ cup granulated sugar with 2 tablespoons ground cinnamon. Sprinkle evenly over the buttered dough.
- Optional: Sprinkle with ½ cup chopped walnuts, pecans, or raisins.
- Starting from the long side (15-inch), tightly roll the dough into a log. Pinch the seam to seal.
- Cut the log into 12-15 slices.
- Grease a 9x13 inch baking pan with butter and sprinkle with granulated sugar.
- Arrange the cinnamon roll slices close together in the prepared pan. Cover and let rise for 45 minutes, or until almost doubled.
- Bake for 25-30 minutes, or until golden brown. Internal temperature should reach 190-200°F.
- While the rolls are baking, prepare the glaze: In a medium bowl, whisk together ½ cup unsalted butter, 2 cups powdered sugar, and 1 teaspoon vanilla extract. Gradually add 2-4 tablespoons of warm milk or water, 1 tablespoon at a time, until you reach your desired consistency.
- Drizzle the glaze over the slightly cooled cinnamon rolls.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
167g
Fat
54g
Carbs
24g
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Celebrity Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Breads Breakfast Eggs Dairy American Oven Finger Food Kid Friendly Vegetarian Dietary Yeast Pasta Rice And Grains Brunch Novelty Taste Mood Sweet Equipment Presentation Served Cold Served Hot Technique 4 Hours Or Less
