Easy, yeasted cinnamon rolls. A crowd always gathers when they come out of the oven. A favorite activity is scraping the goo off the bottom of the pan!
Buttermilk Cinnamon Rolls
Easy, yeasted cinnamon rolls. A crowd always gathers when they come out of the oven. A favorite activity is scraping the goo off the bottom of the pan!
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
Instructions
- Dissolve yeast in warm water in a large bowl. Let stand until creamy, about 10 minutes. Heat buttermilk in a small saucepan until warm to the touch.
- Pour buttermilk and oil into the yeast mixture and mix well. Combine flour, salt, and baking soda. Stir the flour mixture into the liquid 1 cup at a time until a soft dough forms. Turn the dough out onto a lightly floured surface and knead 20 times. Cover and let rest for 15 minutes. Stir together butter, brown sugar, and cinnamon in a small bowl.
- Roll dough out into a large rectangle on a lightly floured surface. 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 10×15-inch baking pan. Cover and let rise for 30 minutes, or refrigerate overnight. If baking immediately, preheat the oven to 400 degrees F (200 degrees C).
- Bake in the preheated oven until golden brown, about 20 to 25 minutes. Let stand for 2 to 3 minutes before serving.
