It is hard to imagine a more delightful aroma in the kitchen than that of freshly baked cinnamon rolls. Craisins, orange, and cinnamon combine to make this delightful treat. Simple to make, this recipe has become a new favorite in our house.

Cinnamon Rolls:  Recipe from Paula Deen


  • 1/4 ounce package yeast
  • 1/2 cup warm water
  • 1/4 cup sugar
  • 1/2 cup scalded milk
  • 1/3 cup butter or shortening
  • 1 tsp. salt
  • 1 egg
  • 3 1/2 – 4 cups flour


  • 1/2 cup melted butter, plus more for the pan
  • 3/4 cup sugar
  • 2 tablespoons ground cinnamon
  • 3/4 cup craisins, raisins, walnuts, or pecans (optional)
  • orange zest (optional)


  • 4 tablespoons butter, melted
  • 2 cups powdered sugar
  • 1 teaspoon vanilla
  • 3-6 tablespoons of warm water (I replaced with orange juice)
  • orange zest (optional)

In a small bowl, dissolve yeast in warm water and set aside.  In a large bowl mix scalded milk, sugar, melted butter, salt and eggs.  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.

When doubled, punch down dough.  Roll out on flour surface into a 15×9 inch rectangle.  Spread melted butter all over dough.  Mix sugar and cinnamon and sprinkle over buttered dough.  Sprinkle with walnuts, pecans, or craisins or raisins if desired.  Beginning at 15 inch side roll up dough and pinch edge together to seal.  Cut into 12-15 slices.  Coat 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 at 350 degrees for about 25-30 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.

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