Tuesday, March 30, 2010

Decadent Buttermilk Cinnamon Rolls

I whipped up a batch of cinnamon rolls today that would make Cinnabon green with envy. This is an old recipe that I have had for many years. The rolls are soft, light as air and incredible! You can make these and bake them right away or put them in a pan, cover with plastic wrap, refrigerate overnight and pop them in the oven in the morning. Make these using the dough hook of your Kitchenaid mixer and they are a breeze. These would be wonderful for an Easter brunch.


2 packages of dry yeast
1/4 cup warm water ( about 110 degrees F)
1 1/2 cups buttermilk
1/2 cup vegetable oil
4 1/2 cups AP flour
1 tsp salt
1/2 tsp baking soda
1/2 cup butter, melted
1 1/4 cups brown sugar
1 1/2 tsp ground cinnamon


In a large mixing bowl, dissolve yeast in water. Let stand about 10 minutes or until thick. Heat buttermilk in a saucepan just until warm.

Pour the buttermilk and oil into the yeast mixture and mix well. Combine the flour, salt and baking soda in a seperate bowl. Stir the flour mixture into the yeast mixture, one cup at a time, until a soft dough forms. Turn dough onto a lightly floured surface and knead until smooth (about 20 times). Dough can also be kneaded in a stand mixer (using the dough hook ) until dough forms a smooth ball.

Place dough in a greased bowl. Cover and let rest about 15 minutes.

Meanwhile, combine butter, brown sugar and cinnamon in a medium bowl. Stir until smooth.

Turn dough onto a lightly floured surface and roll into a large rectangle. Spread brown sugar mixture over surface of dough and roll into a log, pinching seams to seal. Slice logs into 1 inch slices and place cut side up into a lightly greased 10x15 pan. (If you will be baking the rolls the next day, at this point, cover the pan tightly with plastic wrap and refrigerate overnight. They will slowly rise during the night) If baking today, Cover with a towel and let rise 30-45 minutes.

Bake in a preheated 350 degree oven until golden brown (about 20-25 minutes). Allow to cool slightly and top with a simple powdered sugar/milk icing.


No comments: