Buttermilk Cinnamon Rolls recipe

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Ingredients

2 (.25 ounce) packages active dry yeast
¼ cup warm water (110 degrees F/45 degrees C)
1 ½ cups buttermilk
½ cup vegetable oil
4 ½ cups all-purpose flour
1 teaspoon salt
½ teaspoon baking soda
½ cup butter, melted
1 ¼ cups brown sugar
1 ½ teaspoons ground cinnamon

Nutrition Info

314.6 calories
carbohydrate: 42.2 g
cholesterol: 17.2 mg
fat: 14.1 g
fiber: 1.3 g
protein: 5.1 g
saturatedFat: 5 g
servingSize: -
sodium: 271 mg
sugar: 13 g
transFat: : -
unsaturatedFat: : -

Directions

  1. In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes. In a small saucepan, heat the buttermilk until warm to the touch.

  2. Pour the buttermilk and oil into the yeast mixture, mix well. Combine the flour, salt and baking soda. Stir the flour mixture into the liquid 1 cup at a time, until a soft dough forms. Turn dough out onto a lightly floured surface and knead 20 times. Cover and let rest for 15 minutes. In a small bowl, stir together the butter, brown sugar and cinnamon.

  3. On a lightly floured surface, roll dough out into a large rectangle. Spread the brown sugar and butter mixture over the dough, roll up into a log and pinch the seam to seal. Slice into 1 inch pieces and place cut side up in a lightly greased 10x15 baking pan. Cover and let rise 30 minutes or cover and refrigerate overnight. If baking immediately, preheat oven to 400 degrees F (200 degrees C).

  4. Bake in preheated oven for 20 to 25 minutes, until golden brown. Let stand for 2 to 3 minutes before serving.

Recipe Yield

1 - 10x15 inch pan

Recipe Note

Easy, yeasted cinnamon rolls. A crowd always gathers when they come out of the oven. Favorite activity: scraping the goo off the bottom of the pan.

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