FORK IN THE KITCHEN
HOMEMADE BUTTERMILK CINNAMON ROLLS
These Homemade Buttermilk Cinnamon Rolls are soft, tender, and light. They melt-in-your-mouth and have the perfect sweet maple icing. Perfect for weekend brunch!
- All-Purpose Flour - Buttermilk - Vegetable oil - Baking Soda - Active Yeast - Butter - Water - Granulated Sugar - Egg - Brown Sugar - Cinnamon
Stir together yeast and warm water with a bit of sugar and let sit until bubbly.
In another bowl, combine buttermilk and baking soda. And in a third, egg and oil.
Add all the wet ingredients to flour and salt.
Stir with a wooden spoon until a shaggy dough forms.
Gently knead the dough, adding more flour as needed, until elastic. Don't overwork the dough!
Let the dough rest for 15-20 minutes until it has slightly risen.
Transfer to a lightly floured surface and roll the dough into a large rectangle.
Spread melted butter across the surface of the rolled dough.
Evenly spread the cinnamon-sugar mixture across the melted butter.
Roll the dough into a tight log. Don't make it too tight though, or the rolls won't rise.
Use a serrated knife or unscented dental floss to cut out the cinnamon rolls. Transfer to a pan.
Let the cinnamon rolls rise until double in size, then bake until ever-so-slightly golden brown.
Let them cool slightly, then spread on a Maple Icing (or icing of choice).
And enjoy! Best served warm.
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