Paula Deen Cinnamon Rolls Recipe: Authentic Southern Style

The authentic Paula Deen cinnamon rolls recipe features a rich yeast dough rolled with a buttery cinnamon-sugar filling and topped with a classic cream cheese glaze. This Southern-style recipe requires approximately 3 hours total time including rising, with 25 minutes of active preparation and 20 minutes baking at 350°F (175°C).

Paula Deen's legendary cinnamon rolls have become a staple of Southern baking, known for their perfect balance of sweet dough, aromatic cinnamon filling, and creamy glaze. These oversized, bakery-style rolls deliver that comforting homemade flavor that's earned them a permanent place in breakfast and brunch traditions across America.

What Makes Paula Deen's Cinnamon Rolls Special

Unlike many commercial versions, Paula Deen's cinnamon rolls recipe emphasizes quality ingredients and proper technique. The secret lies in the enriched dough that includes both butter and eggs, creating a tender crumb with just the right amount of structure. The generous cinnamon-sugar-butter filling swirls throughout each roll, while the cream cheese glaze adds the perfect tangy sweetness that balances the richness.

Complete Paula Deen Cinnamon Rolls Recipe

This authentic recreation of Paula Deen's famous cinnamon rolls follows her traditional preparation method with precise measurements for consistent results every time.

Ingredients

Dough:

• 1 cup warm whole milk (110°F/43°C)
• 2 ¼ teaspoons active dry yeast (1 standard packet)
• ½ cup granulated sugar
• ½ cup unsalted butter, melted
• 2 large eggs, room temperature
• 4 cups all-purpose flour, plus extra for dusting
• 1 teaspoon salt

Filling:

• 1 cup packed light brown sugar
• 2 tablespoons ground cinnamon
• ½ cup unsalted butter, softened

Cream Cheese Glaze:

• 4 ounces cream cheese, softened
• ¼ cup unsalted butter, softened
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• 2-3 tablespoons milk

Step-by-Step Instructions

1. Prepare the dough: In a large bowl, combine warm milk, yeast, and 1 tablespoon of the sugar. Let sit for 5-7 minutes until foamy. Add remaining sugar, melted butter, eggs, 2 cups of flour, and salt. Mix until combined.
2. Knead the dough: Gradually add remaining flour, ½ cup at a time, until dough pulls away from the bowl. Turn onto floured surface and knead for 5-7 minutes until smooth and elastic. Place in greased bowl, cover, and let rise in warm place for 1-1½ hours or until doubled.
3. Prepare filling: While dough rises, mix brown sugar and cinnamon. Set aside.
4. Roll and fill: Punch down risen dough and roll into 16x24 inch rectangle on floured surface. Spread softened butter evenly over dough, then sprinkle with cinnamon-sugar mixture. Starting from long side, roll tightly into log.
5. Cut rolls: Using dental floss or serrated knife, cut into 12 equal slices. Place in greased 9x13 inch baking dish, cover, and let rise 30-45 minutes until puffy.
6. Bake: Preheat oven to 350°F (175°C). Bake rolls for 20-25 minutes until golden brown. Do not overbake.
7. Make glaze: While rolls bake, beat cream cheese and butter until smooth. Add powdered sugar, vanilla, and milk, adjusting milk for desired consistency.
8. Finish: Immediately drizzle warm glaze over cooled rolls (about 5 minutes after baking).

Nutritional Information Per Roll (Approximate)

Nutrient	Amount
Calories	385
Total Fat	16g
Saturated Fat	10g
Carbohydrates	57g
Sugars	35g
Protein	6g

Professional Baking Tips for Perfect Paula Deen Cinnamon Rolls

Achieving bakery-quality results with this paula deen cinnamon rolls recipe requires attention to detail. Here are expert techniques that make the difference between good and exceptional rolls:

• Dough temperature matters: Keep ingredients at room temperature for optimal yeast activation. The ideal dough temperature after mixing is 75-80°F (24-27°C).
• Rising environment: Place dough in a slightly warm oven (turned off) with a bowl of hot water to create the perfect humid rising environment.
• Cutting technique: Use unflavored dental floss to slice rolls cleanly without compressing the dough, which ensures even rising during the second proof.
• Baking precision: Set timer for 18 minutes and check frequently - rolls are done when internal temperature reaches 190°F (88°C) and edges are golden.
• Glaze timing: Apply glaze when rolls are warm but not hot (about 5 minutes after baking) so it melts perfectly without running off.

Common Mistakes to Avoid with Paula Deen Cinnamon Rolls

Even experienced bakers encounter issues with this southern style cinnamon rolls paula deen recipe. Understanding these pitfalls will help you achieve perfect results:

• Yeast killed by hot liquid: Milk temperature exceeding 120°F (49°C) will kill yeast. Always test with your wrist - it should feel warm but not hot.
• Over-flouring: Adding too much flour creates tough rolls. Measure by spooning flour into cup and leveling, don't scoop directly.
• Under-proofed rolls: Rushing the second rise results in dense texture. Rolls should be puffy and nearly doubled before baking.
• Over-baking: These rolls continue cooking from residual heat. Remove when centers reach 190°F (88°C), not when edges brown.
• Glaze applied too early: Pouring glaze on scorching hot rolls makes it melt away. Wait 5 minutes for ideal absorption.

Variations and Substitutions for Paula Deen Cinnamon Rolls

While the authentic paula deen cinnamon rolls recipe is perfect as written, these thoughtful modifications accommodate different dietary needs and preferences without sacrificing quality:

• Dairy-free version: Substitute whole milk with full-fat coconut milk, butter with vegan butter, and cream cheese with dairy-free alternative. Add ¼ teaspoon apple cider vinegar to milk for proper yeast activation.
• Gluten-free adaptation: Use 1:1 gluten-free flour blend with xanthan gum. Increase yeast to 2 ½ teaspoons and add 1 extra egg for structure.
• Reduced sugar option: Decrease filling sugar to ¾ cup and glaze powdered sugar to ¾ cup. Add ¼ teaspoon maple extract to enhance sweetness perception.
• Gourmet variations: Add ½ cup toasted pecans to filling, substitute cardamom for half the cinnamon, or incorporate orange zest into the dough for sophisticated flavor profiles.

Storage and Reheating Instructions

Proper storage maintains the quality of your paula deen cinnamon rolls from scratch. Follow these guidelines for best results:

• Room temperature: Store covered at room temperature for up to 2 days. The glaze creates a protective barrier that keeps rolls moist.
• Refrigeration: For longer storage (up to 5 days), refrigerate in airtight container. Reheat before serving.
• Freezing: Freeze unglazed rolls after first rise (bake from frozen, adding 5-8 minutes to baking time) or freeze fully baked rolls for up to 3 months.
• Reheating: For single servings, microwave 10-15 seconds. For multiple rolls, warm in 300°F (150°C) oven for 8-10 minutes until center is warm.

Frequently Asked Questions

What is the secret to Paula Deen's soft cinnamon roll texture?

The secret to Paula Deen's signature soft texture lies in the enriched dough containing both butter and eggs, which creates a tender crumb while maintaining structure. Proper dough hydration (using whole milk instead of water) and not over-flouring during kneading are equally crucial. The double-rise method allows for optimal gluten development without toughness.

Can I prepare Paula Deen cinnamon rolls ahead of time?

Yes, you can prepare Paula Deen cinnamon rolls ahead of time using the refrigerator method. After cutting the rolls and placing them in the baking dish, cover tightly and refrigerate for up to 18 hours. When ready to bake, let them sit at room temperature for 30 minutes while the oven preheats, then bake as directed. This slow, cold rise develops superior flavor.

Why did my Paula Deen cinnamon rolls come out dense?

Dense cinnamon rolls typically result from one of three issues: killed yeast (liquid too hot), insufficient rising time, or too much flour in the dough. Ensure your milk temperature is between 105-115°F (40-46°C), allow full rising time until doubled in size, and measure flour properly by spooning into the measuring cup rather than scooping.

How can I make the cream cheese glaze thicker or thinner?

To thicken cream cheese glaze, add more powdered sugar (1 tablespoon at a time). For a thinner consistency, add additional milk (½ teaspoon at a time). The ideal glaze should slowly ribbon when drizzled - thick enough to coat the rolls but thin enough to seep into the crevices. Temperature affects consistency, so adjust after all ingredients reach room temperature.

What's the best way to reheat Paula Deen cinnamon rolls without drying them out?

The best method to reheat Paula Deen cinnamon rolls without drying is the steam-reheat technique: place roll on microwave-safe plate, add 2 tablespoons water to small microwave-safe bowl, and position next to roll. Microwave on 50% power for 20-25 seconds. The steam prevents drying while gently warming the roll. For multiple rolls, use a covered dish in a 300°F oven for 8-10 minutes.