Best Buttermilk Cinnamon Rolls Recipes

BUTTERMILK CINNAMON ROLLS

Steps:

• In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes. In a small saucepan, heat the buttermilk until warm to the touch.
• Pour the buttermilk and oil into the yeast mixture; mix well. Combine the flour, salt and baking soda. Stir the flour mixture into the liquid 1 cup at a time, until a soft dough forms. Turn dough out onto a lightly floured surface and knead 20 times. Cover and let rest for 15 minutes. In a small bowl, stir together the butter, brown sugar and cinnamon.
• On a lightly floured surface, roll dough out into a large rectangle. Spread the brown sugar and butter mixture over the dough, roll up into a log and pinch the seam to seal. Slice into 1 inch pieces and place cut side up in a lightly greased 10x15 baking pan. Cover and let rise 30 minutes or cover and refrigerate overnight. If baking immediately, preheat oven to 400 degrees F (200 degrees C).
• Bake in preheated oven for 20 to 25 minutes, until golden brown. Let stand for 2 to 3 minutes before serving.

GLUTEN-FREE BUTTERMILK CINNAMON ROLLS

Steps:

• Prepare dough: Whisk 2 1/2 cups rice flour, potato starch, sugar, eggs, baking powder, xanthan gum, baking soda, and salt together in a large mixing bowl. Cut in shortening until no lumps remain. Gradually pour in buttermilk and mix until incorporated; add more rice flour if dough feels too goopy. Knead with floured hands until dough is a good, solid consistency, then place in the refrigerator to cool for about 30 minutes.
• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
• Remove dough from the refrigerator and divide in half. Roll each piece on a floured surface into a 9x12-inch rectangle.
• Mix brown sugar and cinnamon for filling together in a bowl. Spread 1/2 of the butter over each dough rectangle. Sprinkle with cinnamon-sugar mixture, then spread nuts evenly over top. Starting at the long edges, roll each rectangle into a log, then cut each into 12 slices with a very sharp knife or dental floss. Place rolls in the prepared baking pan.
• Bake in the preheated oven for 45 minutes.
• Meanwhile, prepare frosting: Mix confectioners' sugar, cream cheese, butter, and vanilla together. Gradually mix in milk until frosting reaches a spreading consistency.
• Remove cinnamon rolls from the oven and spread frosting over while still warm.

BUTTERMILK CINNAMON ROLLS

Steps:

• In a large bowl, dissolve yeast in warm water.
• Let stand until creamy, about 10 minutes.
• In a small saucepan, heat the buttermilk until warm to the touch.
• Pour the buttermilk and oil into the yeast mixture; mix well.
• Combine the flour, salt and baking soda.
• Stir the flour mixture into the liquid 1 cup at a time, until a soft dough forms.
• Turn dough out onto a lightly floured surface and knead 20 times.
• Cover and let rest for 15 minutes.
• In a small bowl, stir together the butter, brown sugar and cinnamon.
• On a lightly floured surface, roll dough out into a large rectangle.
• Spread the brown sugar and butter mixture over the dough, roll up into a log and pinch the seam to seal.
• Slice into 1 inch pieces and place cut side up in a lightly greased 10x15 baking pan.
• Cover and let rise 30 minutes or cover and refrigerate overnight.
• If baking immediately, preheat oven to 400 degrees F (200 degrees C).
• Bake in preheated oven for 20 to 25 minutes, until golden brown.
• Let stand for 2 to 3 minutes before serving.

BUTTERMILK CINNAMON ROLLS

Steps:

• In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes. In a small saucepan, heat the buttermilk until warm to the touch.
• Pour the buttermilk and oil into the yeast mixture; mix well. Combine the flour, salt and baking soda. Stir the flour mixture into the liquid 1 cup at a time, until a soft dough forms. Turn dough out onto a lightly floured surface and knead 20 times. Cover and let rest for 15 minutes.
• OR: ignore all that like I do and throw it in the dough cycle of your bread machine according to your machine's directions IF you do this and use "bread machine yeast" aka the stuff made FOR the bread machine in the little jar, use ½ tsp per cup of flour.
• In a small bowl, stir together the sugar, brown sugar, flour, butter and cinnamon.
• On a lightly floured surface, roll dough out into a large rectangle. Spread the brown sugar and butter mixture over the dough, roll up into a log and pinch the seam to seal. Slice into 16 pieces and place cut side up in a lightly greased 10x15 baking pan. Cover and let rise 30 minutes or cover and refrigerate overnight. If baking immediately, preheat oven to 350 degrees.
• Bake in preheated oven for 20 to 25 minutes, until golden brown. Let stand for 2 to 3 minutes before serving.
• NOTE: Buttermilk powder can be used, as well as an "emergency" milk/vinegar buttermilk substitute and the rolls turn out nicely.
• 9/30/2012 Just made a variation that I am really happy with. I cut back on the buttermilk by 1/2 cup and instead added 1/2 cup of canned pumpkin and 1 tsp ground nutmeg. I proceeded as usual, adding some chopped walnuts to the filling. So, so good!

BLUE RIBBON BUTTERMILK CINNAMON ROLLS

Steps:

• Dissolve yeast into lukewarm water.
• Sift together flour, salt, soda, powdered buttermilk, and white sugar.
• Add half the flour mixture to the water and yeast mixture and beat well.
• Beat in melted butter.
• Add remaining flour mixture and mix lightly.
• Turn upside down on a floured board leaving bowl on top to cover.
• Let rise for 10 minutes.
• Remove bowl and knead until smooth.
• Cover with bowl again and let rise for 20 minutes.
• Roll dough out into a rectangle.
• Spread cream onto dough.
• Sprinkle cinnamon, brown sugar, and chopped nuts.
• Roll up and slice into 1 inch slices.
• Preheat oven to 425.
• Place in pan and let rise for 30 minutes.
• Bake for 7-10 minutes.
• Top with cream cheese or powdered sugar icing.

BUTTERMILK CINNAMON ROLLS

Steps:

• In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes. In a small saucepan, heat the buttermilk until warm to the touch. Pour the buttermilk and oil into the yeast mixture; mix well. Combine the flour, salt and baking soda. Stir the flour mixture into the liquid 1 cup at a time, until a soft dough forms. Turn dough out onto a lightly floured surface and knead 20 times. Cover and let rest for 15 minutes. In a small bowl, stir together the butter, brown sugar and cinnamon. On a lightly floured surface, roll dough out into a large rectangle. Spread the brown sugar and butter mixture over the dough, roll up into a log and pinch the seam to seal. Slice into 1 inch pieces and place cut side up in a lightly greased 10x15 baking pan. Cover and let rise 30 minutes or cover with plastic wrap and refrigerate overnight - no need to bring up to room temperature the next day, just pop in the oven. Preheat oven to 375 degrees F. Bake in preheated oven for 20 to 25 minutes, 35 to 40 if using overnight method, until golden brown. Let stand for 2 to 3 minutes before serving.