Favorite Cinnamon Roll Recipe

the-best-cinnamon-rolls

My favorite cinnamon roll recipe!

I really love this buttermilk cinnamon roll recipe! Seriously. They may be the best cinnamon rolls that I have ever had. The rolls are tender and soft with a gooey filling and thick cream cheese glaze. Mmm. These are totally happening for Christmas brunch. So delicious! I can’t wait!

cinnamon-roll-dough-smooth-and-slightly-tacky

There are a lot of factors that affect how much flour you need in a yeast dough – humidity, temperature, altitude and more. Rather than follow a yeast dough recipe exactly, it is best to observe the texture, look and feel of the dough to know if you need to add more flour or not. (The dough pictured above is ready to go! Soft, smooth, and slightly sticky.)

buttermilk-cinnamon-roll-dough-ready-to-rise

This dough is soft and smooth, but still a bit sticky. So you want to add just enough flour that the dough is slightly sticky or tacky and it begins to pull away from the sides of the mixing bowl.

cinnamon-roll-filling

Spread the butter on there – love my offset/angled spatula for this! Sprinkle on all of that cinnamon and sugar and press gently with your palm to adhere it to the dough. Start rolling that baby up before it begins to rise again!

cut-cinnamon-roll-dough-with-floss

My favorite way to cut this type of roll is with dental floss. The rolls don’t get squished and it works great!

buttermilk-cinnamon-rolls-before-the-second-rise

I usually end up with some smaller sized rolls, so I put them in the center of the pan and keep the biggest rolls along the edges to help them all cook more evenly. You can try tucking the tail of each roll under the roll or kind of pin it in place with the side of the pan.

cinnamon-rolls-after-second-rise

Here are my rolls after the second rise and ready to go in the oven (photo above). I probably let them get a little too big this time because in the photo below you can see how the rolls  kind of exploded up while baking. 😉 Still super yummy though!

homemade-baked-cinnamon-rolls

I like to make sure my cinnamon rolls are not overcooked and that they have a soft gooey center, so I take them out of the oven when the tops of the rolls are just a very light golden brown. (See photo above.)

If you double the recipe: You will want to split the dough in half and work with one batch at a time. Place all of the rolls on a large rimmed baking sheet (half sheet size) for baking.

Interested a quicker cinnamon roll dough recipe? You can try this recipe with the cinnamon roll filling. The dough is still really yummy, just a little less tender and flavorful than this buttermilk one.

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Recipe from Mel’s Kitchen Cafe.

Buttermilk Substitutions

If you don’t have buttermilk available, you can get by with warm 2% or whole milk in this recipe. Or you can choose one of the three buttermilk substitutions below:

  • 1 cup milk and 1 tablespoon lemon juice
  • 1 cup milk and 1 tablespoon white vinegar
  • 1 cup milk and 1/2 tablespoon cream of tartar

Choose one option and stir the two ingredients together, then let sit for 5 minutes before adding to the dough.

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