Buttermilk Cinnamon Rolls

    1 hour 25 mins

    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.

    288 people made this

    Serves: 15 

    • 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 

    1. 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.
    2. 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.
    3. 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).
    4. Bake in preheated oven for 20 to 25 minutes, until golden brown. Let stand for 2 to 3 minutes before serving.

    Recently viewed

    Reviews and ratings
    Global ratings:

    Reviews in English (328)


    WONDERFUL!!! These cinnamon rolls were very quick and easy, the only changes I had to make were to add more flour (about a cup and a half or two cups) to keep it from being so sticky, and I added some cinnamon to the dough and about 1/4 cup sugar because I noticed the recipe didn't call for any. Also sugar helps the yeast proof faster. Since we love cinnamon, I put more into the brown sugar mix than the recipe called for. Also, I put them in the refrigerator overnight and they rose some, but not as much as I wanted so I let them rise in a warm place (the closet) for an hour before I baked them. The baking time was only 14 minutes for mine, and the cinnamon rolls were so perfect and golden and ENORMOUS! This recipe made 18 enormous cinnamon rolls. Seeing as it's only my mom and I, I'm going to give some to neighbors and friends. I topped them with homemade cream cheese frosting, but I don't think they needed it because they were already so moist and soft and wonderful. I don't think they were cakey or biscuity at all. As good as Cinnabon, just a lot cheaper! And if you crowd the pan a bit, the middles of the cinnamon rolls will come up just like Cinnabons. A couple tips: Warm the buttermilk over the lowest heat setting or it will start to curdle. Also, once you have your cinnamon roll log, stretch it out a bit if you need to to make it all the same thickness. And to cut them, get a piece of thread and put it around as much roll as you want to cut off, then pull the  -  26 Jan 2003  (Review from Allrecipes US | Canada)


    If I could give this 10 stars, I would. It is by far the best and easiest cinnamon bun recipe out there. I follow the dough recipe to the T, then vary the fillings. Mini chocolate chips with toasted pecans and a butter/cinnamon/brown sugar mix was a huge hit at the inn I was pastry chef for; had people driving all the way from Maine to get them. Orange zest and walnuts with a raw sugar/butter filling is divine with a light orange zest infused sugar icing glaze at the end. Make them at night, refrigerate overnight and bake in the morning for something that tastes like you spent hours and hours on it. Oh, and a note. If you warm the buttermilk too much, it curdles, but doesn't wreck it. Just stir with a wisk and dump it into the mixer. No worries!  -  15 Nov 2006  (Review from Allrecipes US | Canada)


    I followed this recipe exactly and well it came out horrible ! you need at least 8 cups of flour, I kept adding and the dough was so sticky. Then I couldn’t even cut in to it with out it still being so sticky, I bake a lot so I do know what I am doing . Don’t waste your time on this recipe, or money. Finally I just stuck the big log on a cookie sheet and baked it, looks terrible. I promise you if you do this recipe you’ll be very up set ! just terrible ! I always read the reviews and well it seem like it was going to be great, if so many people loved this recipe why did mine come out so horrible !!!!!!!! and a complete waste of time !!!! we looked at it and after this thing cooled off we tossed it in the trash :- (  -  16 Aug 2001  (Review from Allrecipes US | Canada)