This last week was my Mother-in-laws birthday. My dear husband texted me the morning of to “remind” me to make her a carrot cake.
“She loves carrot cakes!”
No she doesn’t I teased back!
My husband LOVES carrot cake!
He was hopeful.
A little later he called me to remind me properly that she actually prefers cinnamon rolls. So off to work I went making Buttermilk Cinnamon Rolls, actually my bread machine did the work while I went shopping. I still had people on my Christmas list that weren’t covered.
When I came home later, successful from my shopping trip I had a beautifully risen loaf of dough in my bread machine waiting to be divided and rolled out.
Along with how predictably tender and delicate these rolls become, the dough always provides a second batch. Though I would love to eat a whole tray by myself, I just can’t do it. But, it is satisfying to know that tomorrow or the next day I can have a second one. Yeah for me! Or make one or both as a gift for a friend or neighbor.
By the way, my Mother-in-law was very happy with her cinnamon roll/cake. Unlike cake, the tray was empty by the end of the evening. No more temptation, except for that pesky dough zipped up in a bag in my refrigerator waiting for another day to become gooey, cinnamony (I can’t believe that is not a word) goodness on a plate.
By the way, the egg whites leftover from making these rolls made a wonderful batch of meringues for my neighbor. I had no idea she loved meringues SO much. But now I have a side gift every time I make Buttermilk Cinnamon Rolls. I love that!
For another stunning way to present Buttermilk Cinnamon Rolls try making them into a Cinnamon Blossom.
Buttermilk Cinnamon Rolls
- 4 egg yolks
- 1 whole egg
- 6 oz (or more, if necessary) buttermilk
- 6 tablespoons melted butter
- 20 oz. bread flour (approx. 3 1/2 C.)
- 2 teaspoons Instant yeast
- 1¼ teaspoons salt
- 1/4 C. sugar
- 4 tablespoons butter, softened
- 1 1/2 tablespoon cinnamon
- 1/2 C. brown sugar
- 4 oz. Cream cheese, softened
- 2 tablespoons butter, softened
- 1 teaspoon vanilla
- 1 tablespoon heavy cream
- 1 cup Powdered sugar (or more, to desired taste)
- Put all of the dough ingredients in the bowl of the bread machine in the order listed.
- Set the machine for the dough setting and turn it on.
- Mix together Cinnamon Filling and set aside.
- When it has fully risen, put dough on counter or cutting board. Cut the ball in half. I put the second ball of dough in a ziplock bag and store in the refrigerator to make a second batch tomorrow or the next day.
- Roll the first half of the dough into a rectangle about 14″ x 10″ trying to keep the edges as even as possible.
- Spread a layer of cinnamon sugar butter onto the rectangle, making sure to leave about ½ inch of clear dough at the long edge of the rectangle closest to you.
- Roll up the rectangle of dough, starting at the far end and roll it toward yourself.
- Cut off the two ends (dental floss works great, just slide under dough, over the top, criss-cross, and pull the X away until the floss has cut through the dough).
- Then using the dental floss, cut off “rolls” and place in 11 x 14 baking dish.
- Cover with plastic wrap and let rise again until doubled. At least an hour.
- Preheat oven to 325F.
- Remove plastic wrap and bake for 25 – 30 minutes.
- Whip the cream cheese and butter until creamy, add vanilla and cream.
- Add powdered sugar, then beat on low speed until combined and then on medium until fluffy.