About this recipe:Easy, yeasted cinnamon rolls. A crowd always gathers when they come out of the oven. Favorite activity: scraping the goo off the bottom of the pan.
2 (.25 ounce) packages active dry yeast
1/4 cup warm water (110 degrees F/45 degrees C)
1 1/2 cups buttermilk
1/2 cup vegetable oil
4 1/2 cups all-purpose flour
1 teaspoon salt
1/2 teaspoon baking soda
1/2 cup butter, melted
1 1/4 cups brown sugar
1 1/2 teaspoons ground cinnamon
Prep:30min › Cook:25min › Extra time:30min rising › Ready in:1hr25min
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.