For Paula Deen's homemade cinnamon roll recipe, you need yeast, water, milk, sugar, butter or shortening. You should also have on hand salt, an egg, all-purpose flour, cinnamon and vanilla extract.
Start by preheating the oven to 350 degrees Fahrenheit. Dissolve a 1/4-ounce package of yeast in 1/2 cup of warm water in a small bowl, and set aside. In a large mixing bowl, combine 1/2 cup of scalded milk, 1/4 cup of sugar, 1/3 cup of melted butter or shortening, 1 teaspoon of salt and 1 egg. Add 2 cups of flour, and mix until the dough is smooth. Add the yeast mixture. Slowly add 2 more cups of flour until dough is easy to handle. Place the dough on a lightly floured surface, and knead for five to 10 minutes. Place the dough in a well-greased bowl, and cover for approximately one to 1 1/2 hours, until it has doubled in size.
Punch down the dough, and roll it out on a floured surface into a 15-by-9-inch rectangle. Cover the dough with 1/2 cup of melted butter. Combine 3/4 cup of sugar with 2 tablespoons of cinnamon, and sprinkle over the dough. If desired, follow with walnuts, pecans or raisins. Roll up the dough, and pinch the edges to seal. Cut the roll into 12 to 15 slices.
Cover the bottom of a baking pan with melted butter and a sprinkling of sugar. Place the slices on the pan, and let rest until dough has doubled in size, about 45 minutes. Bake for approximately 30 minutes.
For the glaze, mix 4 tablespoons of butter, 2 cups of powdered sugar and 1 teaspoon of vanilla. Add 1 tablespoon of hot water at a time until the glaze has the desired consistency. Spread over the cooled rolls.