buttermilk cinnamon roll recipe

Written ByJenny Smyth Posted on
buttermilk cinnamon roll recipe
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The Best buttermilk cinnamon roll recipe

I have always been a fan of cinnamon rolls, and when I discovered this buttermilk recipe, I knew it was something special. The addition of buttermilk gives the dough a tangy flavor and a tender crumb that’s just perfect for a weekend breakfast or brunch.

My kids love helping me make these rolls, and they’re always excited to see the finished product. This recipe is a staple in our household, and I’ve even made it for holiday gatherings and special occasions.

The best part is that it’s not too sweet, so you can feel good about serving it to your family and friends. Plus, the buttermilk adds a bit of extra moisture to the dough, making it easier to work with than traditional yeast rolls.

I’ve tried making these with regular milk before, but the buttermilk really makes a difference in the final product. When I’m feeling fancy, I like to top these rolls with a simple glaze made from powdered sugar and milk.

It adds just the right amount of sweetness without overpowering the other flavors. Whether you’re serving these for breakfast or as a snack, they’re sure to be a hit with anyone who tries them.

Buttermilk Cinnamon Rolls

Buttermilk Cinnamon Rolls

4.7 from 1791 votes

Soft and fluffy cinnamon rolls made with tangy buttermilk for extra tenderness. Topped with a creamy cream cheese glaze, these rolls are perfect for breakfast or brunch.

Prep Time30 mins
Cook Time25 mins
Resting Time0 mins
Total Time55 mins
Servings: 12Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Dough

4 cups all-purpose flour
1/4 cup granulated sugar
1 packet (2 1/4 tsp) active dry yeast
1 tsp salt
1/2 cup buttermilk, warmed to 110°F
1/4 cup water, warmed to 110°F
1/4 cup unsalted butter, melted
2 large eggs

For the Filling

1/2 cup unsalted butter, softened
1 cup packed brown sugar
2 tbsp ground cinnamon

For the Glaze

4 oz cream cheese, softened
1/4 cup unsalted butter, softened
1 1/2 cups powdered sugar
1/2 tsp vanilla extract
2-3 tbsp buttermilk

👨‍🍳Directions

1In a large bowl, whisk together 2 cups flour, sugar, yeast, and salt.
2In a separate bowl, combine warm buttermilk, warm water, melted butter, and eggs.
3Pour the wet ingredients into the dry and mix until a shaggy dough forms.
4Gradually add remaining flour, 1/2 cup at a time, kneading with a dough hook on medium speed for 5-7 minutes until the dough is smooth and elastic.
5The dough should pull away from the sides of the bowl and feel slightly tacky but not sticky.
6Transfer the dough to a lightly greased bowl, cover with plastic wrap, and let rise in a warm place for 1 to 1 1/2 hours until doubled in size.
7A finger pressed into the dough should leave an indentation that slowly springs back.
8Punch down the dough and turn it out onto a lightly floured surface.
9Roll the dough into a 12×18 inch rectangle about 1/4 inch thick.
10Spread the softened butter evenly over the dough, leaving a 1/2 inch border on one long edge.
11In a small bowl, mix brown sugar and cinnamon, then sprinkle the mixture evenly over the butter.
12Starting from the long edge opposite the border, tightly roll the dough into a log, pinching the seam to seal.
13Using a sharp knife, cut the log into 12 equal slices about 1 1/2 inches thick.
14Place the slices cut-side up in a greased 9×13 inch baking dish, spacing them evenly.
15Cover with plastic wrap and let rise for 30-45 minutes until puffy and touching each other.
16Preheat oven to 350°F.
17Bake the rolls for 20-25 minutes until golden brown on top and the center rolls are cooked through.
18A toothpick inserted into the center should come out clean, and the internal temperature should reach 190°F.
19While the rolls bake, make the glaze: beat cream cheese and butter until smooth.
20Gradually add powdered sugar and vanilla, then beat in buttermilk 1 tablespoon at a time until the glaze is thick but pourable.
21Let the rolls cool for 10 minutes before drizzling the glaze over the warm rolls.

🔧Equipment

Large mixing bowl
Stand mixer with dough hook
Rolling pin
9×13 inch baking dish
Plastic wrap
Wire rack

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 16g💛Saturated Fat: 9g❤️Cholesterol: 70mg🧂Sodium: 320mg🌾Total Carbs: 55g🥦Dietary Fiber: 2g🍬Sugars: 28g🥩Protein: 6g

📝Notes

For best results, ensure buttermilk and water are between 105-115°F to activate the yeast. Rolls can be assembled the night before: after cutting, place in dish, cover, and refrigerate. Let rise at room temperature for 1 hour before baking.

Watch Video Of How Buttermilk Cinnamon Rolls Works

These buttermilk cinnamon rolls are always a good idea for any occasion. They work for holiday breakfasts, weekend brunches, or even as a special treat for a family dinner.

The buttermilk keeps them soft and tender, and the cinnamon sugar filling is just right. To store leftovers, keep them in an airtight container at room temperature for up to two days.

For longer storage, refrigerate them. To reheat, pop a roll in the microwave for 15 seconds or warm them in a 300 degree oven for about 5 minutes.

You can also serve them with a side of fresh fruit or a cup of coffee. They are simple, reliable, and always a hit with my family.

❓ Frequently Asked Questions About Buttermilk Cinnamon Rolls

Q: What type of flour should I use for this recipe?

A: You can use either all-purpose flour or bread flour for this recipe, but keep in mind that using bread flour will give you a slightly denser roll. If you’re looking for a lighter roll, all-purpose flour is the way to go.

Q: Can I use regular milk instead of buttermilk?

A: While you can substitute regular milk for buttermilk in this recipe, keep in mind that it will change the flavor profile slightly. Buttermilk has a tangy taste that complements the cinnamon and sugar perfectly.

Q: How do I know when the dough is ready to rise?

A: The dough should be slightly sticky to the touch when it’s ready to rise. If it feels too dry or crumbly, add a little more buttermilk until you get the right consistency.

Q: Can I make these rolls ahead of time and freeze them?

A: Yes, you can make these rolls ahead of time and freeze them for later use. Simply place them on a baking sheet lined with parchment paper and let them thaw in the refrigerator overnight before baking.

Q: Do I need to let these rolls rise for as long as two hours?

A: If you’re using active dry yeast, you’ll want to let the dough rise for about an hour and a half before shaping it into rolls.

Q: Can I use different types of sugar in this recipe?

A: You can substitute brown sugar or turbinado sugar for granulated sugar if you prefer. Just keep in mind that using brown sugar will give your rolls a slightly richer flavor.

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