buttermilk cinnamon rolls — soft, yeasted buttermilk cinnamon rolls that bake golden and ooze buttery cinnamon filling. This recipe is crowd-pleasing and straightforward: a buttery brown-sugar filling, an easy roll-and-slice method, and a tender crumb thanks to buttermilk. Serve warm for best results.
Prep Time: 30 mins • Cook Time: 25 mins • Total Time: 55 mins • Servings: 15 (Yield: 1 — 10×15 inch pan)
Ingredients
- 2 (0.25 oz) packages active dry yeast
- 1/4 cup warm water (110°F / 45°C)
- 1 1/2 cups buttermilk
- 1/2 cup vegetable oil
- 4 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 cup butter, melted (for dough)
- 1 1/4 cups packed brown sugar (filling)
- 1 1/2 teaspoons ground cinnamon (filling)
- (Optional) powdered sugar or glaze for topping
Directions
Step 1
Activate yeast: In a large bowl, dissolve yeast in warm water; let stand until creamy, about 10 minutes. Warm buttermilk in a small saucepan until just warm to the touch.
Step 2
Mix dough: Pour warm buttermilk and oil into the yeast mixture. In a separate bowl, whisk flour, salt, and baking soda. Add flour mixture to wet mixture, 1 cup at a time, until a soft dough forms.
Step 3
Knead & rest: Turn dough onto a lightly floured surface and knead about 20 times (or until smooth). Cover and let rest for 15 minutes.
Step 4
Prepare filling: Stir together 1/2 cup melted butter with 1 1/4 cups brown sugar and 1 1/2 teaspoons cinnamon until a spreadable paste forms.
Step 5
Roll & slice: Roll dough into a large rectangle on a floured surface. Spread the brown sugar–butter mixture evenly. Starting at a long side, roll into a log; pinch seam to seal. Slice into 1-inch pieces and place cut sides up in a greased 10×15 pan.
Step 6
Rise & bake: Cover and let rise 30 minutes (or refrigerate overnight and bake in the morning). If baking immediately, preheat oven to 400°F (200°C). Bake 20–25 minutes until golden.
Step 7
Serve warm: Let sit 2–3 minutes, then top with your favorite glaze or serve plain.
Cook’s Note
For a quick glaze, whisk 1 cup confectioners’ sugar with 2–3 tbsp milk and 1/2 tsp vanilla. Refrigerate leftover rolls up to 3 days and reheat gently in microwave or oven.
Nutrition Facts (per serving)
Calories 315 • Total Fat 14g • Saturated Fat 5g • Cholesterol 17mg • Sodium 271mg • Total Carbohydrate 42g • Dietary Fiber 1g • Total Sugars 13g • Protein 5g