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Buttermilk Cinnamon Rolls

4

55 min

Buttermilk Cinnamon Rolls

Buttermilk Cinnamon Rolls Photo 1

Time

55 min

Serving

15 persons

Calories

315

Rating

4.00★ (482)

Cuisine

Author: Victoria Buriak
Easy, yeasted cinnamon rolls. A crowd always gathers when they come out of the oven. Favorite activity: scraping the goo off the bottom of the pan.

Ingredients

  • active dry yeast: 2 packages (.25 ounce packages)
  • warm water (110 degrees F/45 degrees C): 0.25 cup
  • ½ cups buttermilk: 1 piece
  • vegetable oil: 0.5 cup
  • ½ cups all-purpose flour: 4 piece
  • salt: 1 tsp
  • baking soda: 0.5 tsp
  • butter: 0.5 cup (melted)
  • ¼ cups brown sugar: 1 piece
  • ½ teaspoons ground cinnamon: 1 piece

Metric Conversion

Stages of cooking

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  1. 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.
    Buttermilk Cinnamon Rolls Photo 2
  2. 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.
    Buttermilk Cinnamon Rolls Photo 3
  3. 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).
    Buttermilk Cinnamon Rolls Photo 4
  4. Bake in preheated oven for 20 to 25 minutes, until golden brown. Let stand for 2 to 3 minutes before serving. Alberta Rose
    Buttermilk Cinnamon Rolls Photo 5

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