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Buttermilk Cinnamon Rolls

Buttermilk Cinnamon Rolls Recipe

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Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings: 12 servings
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 1 cup warm buttermilk (about 110°F / 43°C)
  • 2 ¼ tsp instant yeast (1 packet)
  • ¼ cup granulated sugar
  • 1 large egg, at room temperature
  • ⅓ cup unsalted butter, melted and cooled slightly
  • 4 cups bread flour, spooned and leveled
  • 1 tsp fine sea salt
  • ¾ cup packed dark brown sugar
  • 2 tbsp ground cinnamon
  • 6 tbsp unsalted butter, very soft
  • 4 oz cream cheese, softened
  • 2 tbsp unsalted butter, browned and cooled to lukewarm
  • 1 cup powdered sugar
  • ½ tsp vanilla extract
  • Pinch of fine sea salt
  • 1 to 2 tbsp milk or buttermilk

Method
 

  1. Whisk warm buttermilk and sugar together, sprinkle yeast on top, and let stand 7 minutes until foamy.
  2. Add egg, melted butter, flour, and salt. Mix and knead 6-7 minutes until a smooth, elastic dough forms that passes the windowpane test.
  3. Roll dough to a 24x14-inch rectangle, spread with soft butter, sprinkle with brown sugar and cinnamon, and press gently.
  4. Roll up tightly from the long side, seal the seam, and cut into 12 rolls. Place in a buttered 9x13-inch pan.
  5. Cover and let rise until puffy and touching, 45-60 minutes. Bake at 350°F 22-25 minutes until golden.
  6. Beat cream cheese, browned butter, powdered sugar, vanilla, and salt. Thin with milk. Spread over warm rolls and serve.

Notes

Hands-on time is the active mixing, shaping, and glazing; the rising is not counted in the prep time. If you want a more pronounced tang, stir 1 tablespoon of buttermilk into the glaze instead of milk. For a make-ahead version, shape the rolls and refrigerate overnight, then let them puff up at room temperature for 45 minutes before baking.