Buttermilk Cinnamon Rolls

Soft pillowy cinnamon rolls are the perfect addition to any brunch or breakfast get together. We have a tradition in our family that Christmas morning, I make a batch of my  Buttermilk Cinnamon Rolls. My kids are huge fans of yeast rolls of any kind,  rolled with cinnamon and sugar, then topped with a sweet glaze, how can they resist?

Buttermilk Cinnamon Rolls

2 packages Red Star Platinum Yeast (or another quick rise yeast)
1/4 cup warm water
2 tbs granulated sugar
1/4 cup melted butter
3/4 cup warm buttermilk 
1 tbs salt
About 5 cups of flour ( I use bread flour, but you can use all purpose or white whole wheat as well)

For the filling:
1 cup of room temperature butter
2/3 cup brown sugar
2 tbs ground cinnamon

For the topping:
1/4 cup buttermilk
1 1/2 cups powdered sugar
pinch of salt


In a small bowl add yeast to 1/4 cup warm water with 2 tbs granulated sugar. Give a stir and allow to sit for about 5 minutes or until it is bubbly.

In a mixing bowl mix yeast with  the melted butter, buttermilk, salt, and about 2 cups of flour. Mix well until it starts to come together. Slowly mix in the rest of the flour 1/4 cup at a time until the dough is just barely sticky.

On a floured work surface pour dough out and start kneading until it is smooth and elastic. About 8 minutes. Add in as much flour needed (small amounts at a time) to keep it from sticking to your hands and work surface.

Place dough in a greased mixing bowl, cover with plastic wrap and allow to rise until it has doubled in size.  

Once it has doubled in size, pour it out onto a lightly floured work surface. Roll it out until it is about 1/4 of an inch thick.

In a small bowl mix the filling ingredients together and then spread it over the top of your dough.

Starting from one end, roll the dough into a long log enclosing the cinnamon filling in the dough.

Using a piece of string or a sharp knife or unflavored floss or string, cut the rolls about 1 inch thick. Place each of them in a buttered baking dish. I divide mine up into two pie plates

Set rolls aside, and allow to rise again until they have doubled in size.

Once they have doubled, bake at 350 degrees for about 20-30 minutes or until they are golden brown.

Allow rolls to cool slightly.

To prepare glaze, whisk together buttermilk with powdered sugar and a pinch of salt. Drizzle over the tops of your warm rolls and then dig in!

Recipe yields about 12 extra large rolls. 

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