Buttermilk Cinnamon Rolls

  • 2 - .25 oz. pkgs. active dry yeast
  • 1/4 cup warm water - 110° F
  • 1 1/2 cup buttermilk
  • 1/2 cup vegetable oil
  • 4 1/2 cup all-purpose flour
  • 1 tsp salt
  • 1/2 tsp baking soda
  • 1/2 cup butter, melted
  • 1 1/4 cup brown sugar
  • 1 1/2 tsp ground cinnamon
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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 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 10 x 15-inch baking pan.

Cover and let rise 30 minutes or cover and refrigerate overnight.

Bake in oven preheated to 400° F for 20 to 25 minutes, until golden brown.

Let stand 2 to 3 minutes before serving.

Servings: 1 dozen
Submitted by: Recipe Group Member