Homemade Buttermilk Cinnamon Rolls – big, light, yeasty cinnamon rolls filled with just the right amount of cinnamon and sugar, topped with a sweet powdered sugar frosting. Excellent for any special occasion, including Saturdays.
- 2 yeast packets (4 1/2 teaspoons)
- 1/2 cup warm water
- 1 1/2 cups lukewarm buttermilk
- 1/2 teaspoon baking soda
- 2 Tablespoons white sugar
- 1 teaspoon salt
- 1/4 cup vegetable oil
- 1 egg, well beaten
- 4 to 5 1/2 cups all-purpose flour
- 1/2 cup butter, melted
- 1/2 cup white sugar
- 1/4 cup brown sugar
- 2 1/2 teaspoons cinnamon
- 1 1/2 cups powdered sugar
- 1–2 Tablespoons whole milk
- 1/2 teaspoon vanilla or maple syrup (optional)
- Dissolve yeast packets into warm water.
- Combine lukewarm buttermilk and baking soda in a small bowl. In another bowl, combine 2 Tablespoons sugar, 1 teaspoon salt, 1/4 cup vegetable oil, and 1 beaten egg. Pour buttermilk mixture into this bowl and stir. Add yeast mixture and stir to combine.
- Put 4 cups of flour into a large bowl. Add wet ingredients. Mix well (by hand – I use a wooden spoon). Add 1 cup flour and knead lightly on a floured surface. Add an additional 1/2 cup flour if needed. Return dough to bowl, cover with tea towel and let rest for 15 minutes. Grease 9×13 pan at this point.
- Punch dough down and pour onto a floured cutting board. Roll dough into large rectangular/oblong shape (I use my large 14×20 inch cutting board as my guide). Spread melted butter on rolled out dough – you might not use the entire 1/2 cup of butter. See how the butter is absorbed into the dough. You want a thin layer of butter resting on top of the dough – this is what the cinnamon-sugar will stick to.
- Combine cinnamon and sugar. Sprinkle evenly across buttered dough.
- Begin rolling dough tightly, starting from the long end (see photos). Once dough is rolled into one large log, use a serrated knife to slice into 1 inch pieces. Discard the small edges. Lay the sliced rolls on their side in a greased 9×13 pan, leaving room for them to rise between each roll. Cover the pan with the tea towel and let the rolls rise in a warm environment (if my house is not very warm – I will begin preheating the oven and set them on top of the stove). Let rest until the rolls will double in size; approximately 1 to 1 1/2 hours.
- Pre-heat oven to 325°F. Bake rolls for 18-20 minutes, until just slightly golden brown.
- Mix frosting by combining powdered sugar, milk, and vanilla or maple syrup (if using). Mix to desired consistency. Drizzle onto rolls. If the rolls are extra warm, the frosting will melt into the rolls (not complaining!). If you want it to stick to the top – either frost cooler rolls or frost again right before serving.
A sure way to cut cinnamon rolls: use floss! Place it underneath the dough, pull the edges up and around to cut.
Use less liquid in the frosting for thicker frosting.
- Category: Breakfast