One More Time - Cinnamon Rolls

The search for THAT perfect cinnamon roll recipe continues and this time I look to Paula Deen.  This recipe came to me on Facebook and everyone was "raving" about it.  So the "Baking Gods" must have wanted me to try this recipe.  And as luck would have it, I have all the ingredients so no wild dash to the grocery store.

Ingredients

Dough
1 packet yeast (or 2 1/4 tsp yeast)
1/2 cup warm water
1/4 cup sugar
1/2 cup scalded milk
1.3 cup butter or shortening (I used Crisco Butter-flavored shortening)
1 tsp salt (I omitted this)
1 egg
3 1/2 - 4 cups flour

Filling:

1/2 cup melted butter, plus more for the pan
3/4 cup sugar
2 T cinnamon
3/4 cup raisins, walnuts or pecans (optional0 - I just used the raisins

Glaze:
4 T butter
2 cups powdered sugar
1 tsp vanilla
3 - 6 T hot water

Directions:

In a small bowl, dissolve the yeast in warm water and set aside.

In a larger bowl, mix the milk, sugar, shortening (or melted butter), salt (if using) and egg.  Add two cups of flour and mix until smooth.  Add the yeast mixture.

Mixing in remaining flour until dough is easy to handle.  Pour dough onto a lightly floured surface and knead for 5 to 10 minutes .  Adding additional flour if needed.

Form into a ball and place in a well-greased bowl, cover with saran wrap, and let rise until it has doubled in size - about 1 to 1 1/2 hours.

When doubled, punch down the dough (young kids love doing this!!).  Roll out the dough into a 15 x 9 rectangle.

 Spread the dough with  the melted butter.  Sprinkle the sugar/cinnamon mixture over the buttered dough and add the walnuts, pecans or raisins, if desired.

Starting the 15 inch side, roll up the dough and pinch the edge together to seal.

Cut into 12 or 15 one inch slices.

Coat the bottom of  baking pan with butter and sprinkle with sugar (I have learned from experience that the best "baking pan" for making cinnamon rolls is the glass baking pans or dishes - the bottom of the rolls don't seem to burn.)  Place the cinnamon rolls slices close together in the pan and let rise again until the dough has doubled in size - roughly another 45 minutes.

Bake at 350 for about 35 to 30 minutes or until the rolls are nicely browned.

Meanwhile, mix the butter, powdered sugar and vanilla.  Add hot water 1 tablespoon at a time until the glaze reaches the desired consistency.  Spread over slightly cooled rolls - YUM!!  Enjoy!!

VERDICT:

First of all, my house smells WONDERFUL!!!  all cinnamonly (I know there is no such word but that is how my house smells!!).

Only one of my of  'judges" is here right now - my son.  The other "judge" will be back tonight.  Well, Paula . . . you didn't let me down!  These are really good!  My son loved them.  I ate a small one.  Are they the "perfect" cinnamon roll - pretty close.  Let's just say for the time being when I make cinnamon rolls, this will be the recipe I will be using (unless I find something better!).

My husband had one tonight - we have a winner!  This is definitely a keeper recipe.  Thank you Paula Deen for a great recipe!!