For the base of this recipe, I use Paula Deen’s recipe for the dough. I’ll write the ingredients here, just know it’s not my original recipe. The first paragraph of instructions are also hers. She has one of the best so I don’t dare change anything. Here’s her cinnamon roll recipe.
1 (1/4 oz) package yeast
1/2 cup warm water
1 cup divided sugar
1/2 cup scalded milk
1/3 cup (or butter), melted shortening
1 teaspoon salt
3 1/2 cups (up to 4 cups) flour
2 tablespoons ground cinnamon
1 cup melted butter
2 cups powdered sugar
1 teaspoon vanilla
1/4 cup milk
In a small bowl, dissolve yeast in warm water and set aside. In a large bowl mix milk, 1/4 cup sugar, 1/3 cup melted butter or shortening, salt and the egg. Add two 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 5-10 minutes. Place in well-greased bowl and let rise until doubled, usually 1 – 1 1/2 hours.
Preheat oven to 350°F.
Once the dough has doubled, cut it into two equal halves. It’s much easier to do it in smaller portions because I like to measure it out on a Silpat/silicone baking mat. Roll it out into a rectangle. It should be about 13 inches long and 9 inches wide.
Melt the remaining butter and mix it into the cinnamon and remaining sugar. Spread a very thin layer along all of the dough, making sure to coat it evenly and everywhere.
Fold the dough into thirds so it keeps it’s length, but should be a third of the width.
Cut the dough into 6 sections.
Cut each section into thirds, but not all the way through – just enough to braid it together.
Braid the three strips together then roll the section up, starting from the uncut side and pinching the corners together first.
Repeat the folding and cutting one more time on the other section of dough. You will have 12 individual buns when finished.
Put the sections in a greased, baking dish.
Bake for 15-18 minutes until golden on the top.
Meanwhile, make the glaze for the rolls by mixing together milk, powdered sugar, and vanilla.
When the rolls are done and cooled, pour glaze over the top