Dib Bakes

An absolute crowd pleaser that is frequently requested. These cinnamon rolls are everything you want them to be – sweet, with a little spice, gooey yet structured, with the satisfying spiraled layers.

Recipe

Yield: 12-15 rolls

Time: 3.5 hours

Ingredients

For the dough:

• 2 teaspoons of active dry yeast (8g)
• 1/2 cup (118ml) warm water 
• 1/4 cup (50g) sugar 
• 1/2 cup (118ml) scalded milk 
• 1/3 cup (76g) butter melted butter 
• 1 teaspoon salt 
• 1 large egg 
• 3 1/2 cups to 4 cups (420g – 480g) flour 

For the filling:

• 2 tablespoons ground cinnamon 
• 3/4 cup (150g) sugar
• 1/2 cup (113g) melted butter

For the glaze:

• 1/4 cup (58g) melted butter
• 2 cups (250g) powdered sugar 
• 1 teaspoon vanilla 
• 3 to 6 tablespoons milk

Instructions

• In a small bowl, dissolve yeast in warm water with 1 teaspoon of sugar and set aside.
• In a large bowl mix milk, sugar, melted butter, salt and the egg.
• Add two cups (240g) of flour and mix until smooth.
• Add yeast mixture.
• Mix in additional flour just until dough is easy to handle.
• Turn dough onto lightly floured surface and knead for 5-10 minutes, until dough forms a smooth ball and maintains its shape, adding light amounts of flour as necessary.
• Place dough in a buttered bowl, cover with plastic wrap, and let rise until doubled in size, usually 1 – 1 1/2 hours.
• Once dough has doubled, pour into a lightly floured surface and roll into a 15×9 inch rectangle.
• Spread 1/2 cup (113g) melted butter all over dough.
• Make the filling: Mix the 3/4 cup sugar and cinnamon. Sprinkle over buttered dough.
• Beginning at 15 inch side role up dough and pinch edge together to seal.
• Cut into 12-15 slices with a serrated knife.
• Coat bottom of a 9×13 in baking pan with butter and sprinkle with sugar.
• Place cinnamon roll slices evenly spaced in the pan and cover with plastic wrap. Let rise until dough is doubled, about 45 minutes to an hour.
• Bake at 350 °F for about 25-30 minutes or until nicely browned.
• While the rolls cool, make the glaze: Whisk the butter, powdered sugar and vanilla together. Add milk 1 tablespoon at a time until the glaze reaches the desired consistency.
• Spread glaze over slightly cooled rolls.
• Rolls can be stored at room temperature for 3-5 days.

Tips and Tricks

When I tell people this recipe originated from Paula Deen there are several nods and an understanding of why these rolls taste so good. This is probably the most forgiving yeasted recipe because everything is coated in butter and sugar.

Scalded milk is milk gently heated in a pot until it steams and there are small bubbles on the surface. Scalding the milk changes the proteins to add in gluten production.

Using a serrated knife keeps the cut edges from squishing together, allowing for a beautiful separation of the layers and that classic cinnamon roll look.

I actually prefer to make these rolls a night in advance. The time allows for flavors to really develop.

These rolls can be made with different flavors!

For orange cardamom rolls make recipe as instructed with the following adjustments:

• Create orange sugar: Add 2 tablespoon of orange zest to the cup added to the dough, mixing the two until it resembles a course sand.
• Substitute 1 tablespoon of cinnamon for one tablespoon of cardamom.
• For the glaze, substitute orange juice for the milk.

For lemon rolls make recipe as listed with the following adjustments:

• Add 1 tablespoon lemon zest to the cup sugar prior to adding to the dough, mixing into it resembles a course sand.
• Exclude cinnamon from the filling, using only sugar.
• For the glaze, substitute lemon juice for the milk.

Bake this with me!

Video coming June 14, 2025.