Buttermilk Cinnamon Rolls
Delightful homemade buttermilk cinnamon rolls that are soft, fluffy, and perfect for breakfast or brunch, enhanced with sweet cinnamon filling and a simple icing.
Ingredients
For the Dough
- 4 ½ teaspoons dry active yeast (2 packets)
- ½ cup warm water (105°-110°F)
- 1 ½ cups lukewarm buttermilk
- ½ teaspoon baking soda
- 2 tablespoons granulated sugar
- ¼ cup vegetable oil
- 1 large egg (room temperature)
- 4 to 5 ½ cups all-purpose flour
- 1 teaspoon fine salt
- ½ cup unsalted butter (melted)
For the Filling
- ½ cup granulated sugar
- ½ cup brown sugar
- 3 teaspoons cinnamon
For the Icing
- 2 cups powdered sugar
- 1-2 tablespoons whole milk
- 1 teaspoon maple extract (optional, or 1 tablespoon pure maple syrup)
- ½ teaspoon vanilla extract (optional)
Instructions
Mix the Dough
- In a small bowl, combine warm water and yeast. Let it sit for about 5 minutes until it becomes frothy.
- In a large bowl, mix lukewarm buttermilk, baking soda, granulated sugar, vegetable oil, and the egg. Add the frothy yeast mixture.
- Gradually add flour and salt until a soft dough forms.
Shaping the Dough
- Transfer the dough to a floured surface and knead for about 5-7 minutes until smooth.
- Place the dough in a greased bowl, cover it, and let it rise in a warm place for 1 hour or until doubled in size.
The Filling
- Roll the dough into a rectangle about ¼ inch thick.
- Brush melted butter over the surface, then sprinkle with granulated sugar, brown sugar, and cinnamon.
- Roll the dough tightly from one end to the other, and slice it into rolls.
- Place the rolls in a greased baking dish, cover, and let them rise for another 30-45 minutes.
Baking
- Preheat the oven to 350°F (175°C) and bake the rolls for about 25-30 minutes.
- After baking, let them cool slightly before drizzling with icing.
Notes
Ensure your yeast is fresh for the best rise. Use room temperature ingredients for better mixing. Don’t skip the second rise for fluffier rolls. Experiment with flavors like nuts or raisins.