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.

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.