Sweet cinnamon dinner rolls are a happy accident. Inspired by the English Tea Cakes, I decided to try and make another version. But by changing just a few ingredients, I ended up with a soft, tender roll and less chewy bread. Basically, this is a cinnamon dinner roll and it is very delicious.

Looking back, it had to be the buttermilk and the slightly higher hydration rate of this dough that made this roll spectacular. If you don’t have any buttermilk, any type of milk will do or you can make a substitute. This is actually a good point to remind you all that if you aren’t using scales, pick up a pair. Twenty grams of flour, less than one tablespoon of flour, changed the hydration by three percent. When you are working with sticky doughs, even small amounts of water changes can make a big difference on the crumb and texture of the loaf. So pick up a cheap scale.

If you have a stand mixer, this is the time to use it. This is a sticky dough and if you aren’t used to kneading sticky dough by hand, you will be cursing me. If you are adventurous and want to try by hand, mix together with a spoon first and then keep your hands moving. Have a little flour nearby in case you get frustrated. But try not add too much more flour or you may end up with a tough bagel. You don’t want that, you want tender cinnamon dinner rolls.

Sweet Cinnamon Dinner Rolls

This is a sweet dinner roll made with rich brown sugar and spicy cinnamon. It's so sweet and soft, you could eat it as a dessert.

Print Recipe

Prep Time15 minutes minutes

Cook Time20 minutes minutes

Rest Time3 hours hours

Total Time3 hours hours 35 minutes minutes

Servings9

Calories 178.1

Ingredients

• 2 ½ cups (375g) flour
• ¾ cup (180mL) buttermilk
• ¼ cup (56g) brown sugar
• 1 large (50g) egg
• 2 tbs (30mL) oil
• 1 ½ tsp (3g) cinnamon
• 1 tsp (3.5g) yeast
• ½ tsp (2.5g) salt

Instructions

• Heat buttermilk to 105F (41C.) Add yeast and stir to dissolve. Set aside.
• In a mixing bowl, combine flour, sugar, cinnamon and salt. Pour in oil, egg and milk mixture. Stir until a shaggy dough forms. Turn out onto a clean work surface.
• Knead 8-10 minutes or until the dough is smooth and stretches easily without tearing. Cover and let rest for 1 – 2 hours, or until double in size.
• Butter or spray one 8" (20cm) pan with non-stick cooking spray.
• Divide the dough into 9 equal portions and roll each piece into a ball. Place dough in pan spaced evenly apart. Cover and let rest 1 hour or until double in size.
• After dough has been rising for 45 minutes, preheat oven to 350F (180C.)
• Bake 20 – 25 minutes our until golden brown. Center should read between 190 – 200F (88-93C.)
• Remove from pan and cool on a wire rack. Keeps 2 – 3 days covered.

Notes

You can substitute the buttermilk with any type of milk.  

An important note on dry yeast: Instant dry and active dry yeasts are not the same.  If using active dry yeast, you must activate the yeast according to the manufacturer’s instructions in order for the dough to rise properly.  You typically need to activate or “bloom” the yeast by adding it to warmed liquid for several minutes. 

Instant dry yeast can be added to the dry ingredients and typically does not need to be activated prior to use.  However, some brands of dry yeasts still require adding warm liquids, so be sure to read the label. Rapid, quick and fast acting dry yeasts will rise much faster than instant and active dry yeasts.  For best results, always read and follow the instructions provided on the packet as the rising time varies widely between manufacturers. 

Nutrition Facts

Sweet Cinnamon Dinner Rolls

Serving Size

 

1 roll

Amount per Serving

Calories

178.1

% Daily Value*

Fat

 

4.3

g

7

%

Saturated Fat

 

1

g

6

%

Polyunsaturated Fat

 

0.4

g

Monounsaturated Fat

 

2.4

g

Sodium

 

170.2

mg

7

%

Carbohydrates

 

30.8

g

10

%

Protein

 

4.4

g

9

%

* Percent Daily Values are based on a 2000 calorie diet.

* Calories provided as a courtesy and not guaranteed.