FORK IN THE KITCHEN
HOMEMADE BUTTERMILK CINNAMON ROLLS
Homemade Buttermilk Cinnamon Rolls
are soft, tender, and light. They melt-in-your-mouth and have the perfect sweet
Perfect for weekend brunch!
GET THE RECIPE
- All-Purpose Flour
- Vegetable oil
- Baking Soda
- Active Yeast
- Granulated Sugar
- Brown Sugar
PRINT THE RECIPE
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).
Best served warm.
GET THE RECIPE!