Buttermilk Cinnamon Rolls with Brown Sugar and Maple Icing
Twelve soft yeast rolls made with buttermilk, filled with cinnamon and two sugars, and finished with maple-vanilla icing.
Ingredients
Dough
- 4 1/2 teaspoons active dry yeast
- 1/2 cup warm water Follow yeast label temperature
- 1 1/2 cups lukewarm buttermilk
- 1/2 teaspoon baking soda
- 2 tablespoons granulated sugar
- 1/4 cup vegetable oil
- 1 large egg
- 5 cups all-purpose flour About 600 g; initial quantity
- 0–1/2 cup additional all-purpose flour Reserve; add only as needed
- 1 teaspoon fine salt
- 1 teaspoon vegetable oil For the rising bowl
- 1 teaspoon butter For the pan
Filling
- 1/2 cup unsalted butter Softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 3 teaspoons ground cinnamon
Icing
- 2 cups powdered sugar
- 1–2 tablespoons milk Start with 1 tablespoon
- 1 teaspoon maple extract
- 1/2 teaspoon vanilla extract
Instructions
- Let yeast foam 5–10 minutes in warm water. Blend egg and oil with the dough sugar, buttermilk, and baking soda. Incorporate yeast, salt, and the initial 5 cups flour.
- Knead 5–8 minutes, adding reserved flour sparingly if needed. Cover in a lightly oiled bowl and rise roughly 60–90 minutes to double.
- Roll dough about 12×18 inches. Apply softened butter and the mixed filling sugars and cinnamon. Roll along the long side and cut 12 even portions.
- Arrange in a greased 9×13-inch pan and rise covered 30–45 minutes until puffy. Bake at 350°F around 25–30 minutes until center layers are cooked.
- Cool 10 minutes. Mix icing sugar and extracts with 1 tablespoon milk, adding the second only if needed. Ice near serving.
Notes
Use the flour reserve only as needed. Two rises and a cooling pause are included; cold conditions extend them. Verify the middle spirals cook through.