New: February 2014
Recipe adapted from Paula Deen
Makes 12 rolls
Ingredients
Dough:
1/4-ounce package yeast (2.5 teaspoons)
1/2 cup warm water
1/2 cup scalded milk
1/4 cup sugar
1/3 cup butter
1 teaspoon salt
1 egg
3 1/2 to 4 cups all-purpose flour
Filling:
1/2 cup softened butter
1 teaspoon vanilla
1/2 cup brown sugar
1/4 cup sugar, plus more for pan
2 tablespoons ground cinnamon (can use 1 T cinnamon 1 T pumpkin pie spice)
1 cup (+) walnuts
Glaze: (this is half the recommended amount)
2 tablespoons butter
1 cups powdered sugar
1 teaspoon vanilla extract
1 to 3 tablespoons hot water
Directions
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 and sugar/cinnamon/spices/vanilla mixture all over dough. Sprinkle with walnuts. Beginning at the 15-inch side, role up dough and pinch edge together to seal. Cut into 12 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 20-25 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.
Note from review: I made this up to the point of the second rise and placed in fridge overnight. Took out this Christmas morning and let rise for about 45 min and then into the oven. Baked exactly 30 min and they came out perfect,
Note: These actually turn out really well with a nice caramelized layer on the bottom
