Buttermilk Cinnamon Rolls
Prep time
Cook time
Total time
Soft, gooey cinnamon rolls with cream cheese and vanilla bean frosting.
Serves: 15 cinnamon rolls
For the Dough:
  • 1 cup buttermilk (about 115 degrees F)
  • ½ cup granulated sugar
  • 3 teaspoons yeast
  • ⅓ cup unsalted butter, melted and slightly cooled
  • 2 eggs, room temperature
  • 5 cups all-purpose flour
  • 1 teaspoon kosher salt
For the Cinnamon Filling:
  • ⅓ cup unsalted butter, melted and slightly cooled
  • 1 cup brown sugar
  • 3½ teaspoons ground cinnamon
For the Frosting:
  • 1 cup cream cheese, softened
  • 2 cups powdered sugar
  • 3-4 tablespoons whole milk
  • 1 vanilla bean, scraped (or ½ teaspoon vanilla extract)
  1. Place your sugar in the bowl of your stand mixer (or just a regular bowl if you are doing this by hand). Heat up the buttermilk to about 115 degrees F. Add the warm buttermilk to the sugar, then sprinkle your yeast on top. Allow the yeast to sit for 8-10 minutes, until it becomes foamy (sometimes this may take more than 10 minutes if you have older yeast, but if it doesn't foam, you're going to have to start over).
  2. In a small bowl, whisk together the melted and cooled butter, eggs, and salt, then add them to the bowl with the foamy yeast and buttermilk. Mix until well combined. In another bowl, whisk together 3 cups of flour and salt, then gradually add that to the bowl, until just moistened. Using a dough hook, turn the mixer to low and add in an additional cup of flour, and when that has been incorporated, add in the 5th cup of flour. Continue to knead for 8 minutes or so, until the dough is smooth and elastic. Lightly grease a large bowl and place the dough in that bowl, cover tightly with plastic wrap, and place in a warm spot. Allow the dough to rise for 90 minutes, until doubled in size.
  3. When you're ready to roll out your dough, lightly flour your work surface, your hands, and your rolling pin, and punch down the dough. Roll out the dough into an 18x20-inch rectangle, adding more flour as needed. Brush your ⅓ cup melted butter over the dough, leaving about 1 inch of space around the outside so that the filling doesn't squeeze out when you roll it up, then combine the brown sugar and cinnamon and sprinkle it over the butter.
  4. Roll the dough up from the longest side, keeping it as tightly rolled as possible. Cut it into 15 equal sized pieces with a sharp knife, then butter a 9x13-inch pan and place the cinnamon rolls into the greased pan. Cover the pan with plastic wrap or a towel, place in a warm spot, and allow to rise for another hour, until about doubled in size.
  5. Preheat your oven to 400 degrees F. Bake the rolls for 20 minutes or so, until lightly golden but not browned. While they bake, make your frosting by combining the cream cheese, powdered sugar, milk, and vanilla bean in a mixer and beating until smooth. Spread the frosting over the warm cinnamon rolls. You can serve them warm, or store in an airtight container in the fridge for up to 3 days.
Recipe by The Crepes of Wrath at http://www.thecrepesofwrath.com/2013/01/02/buttermilk-cinnamon-rolls/