Buttermilk Cinnamon Rolls

Super delicious, filled with cinnamon and easy to make.

Prepare: 20

Bake: 25

Rest Time: 2 30

Total Time: 3 15

Servings: 12 rolls

Ingredients

For the Dough

2 cups (300g) flour
½ cup (120mL) buttermilk
¼ cup (56g) softened butter
¼ cup (50g) sugar
1 large (50g) egg
1 tsp (3.5g) yeast
½ tsp (2.5g) salt

For the Filling

¼ cup (56g) brown sugar
2 tbs (28g) softened butter
2 tsp (4g) cinnamon
1 tsp (3g) flour

For the Topping

1 cup (125g) powdered sugar
2 tbs (30mL) milk
¼ tsp (1.25mL) vanilla extract

Instructions

For the Dough

Heat milk and butter until butter melts or temperature is 100F (38C.) Add yeast and stir well. Let sit 5 - 10 minutes or until bubbles begin to form.
Combine all ingredients for the dough into a bowl. Mix until well combined. Knead 10 minutes or until the dough is smooth and is easily stretched without tearing.
Cover and let rest for 1 - 2 hours or until double in size.
Roll dough into a 9×12" (23×30cm) rectangle.

For the Filling

Spread softened butter on dough.
In a small bowl, stir together sugar, flour and cinnamon. Sprinkle the filling on top of the buttered dough.
Starting from one of the longest ends, roll tightly into a log. Cut into 12 slices.
Butter or spray with nonstick baking spray a 9×13" (23×33 cm) baking dish.
Place 12 slices into one pan, about 1" apart (2.5 cm.)
Cover and allow to rest 60 minutes or until rolls double in size.
While dough is rising, preheat oven to 350F (180C.)
Bake 20 – 30 minutes or until rolls are golden brown and center reaches 190F (88C.)

For the Topping

In a measuring cup or small bowl, combine powdered sugar, vanilla and milk, one teaspoon at a time until desired consistency is achieved.
Drizzle over the top of the cinnamon buns after they have cooled at least 10 minutes.

Notes

You can substitute any type of milk for the buttermilk.

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