Buttermilk Cinnamon Rolls aka Best Ever Cinnamon Rolls 

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I also wanted to add ‘overnight’ right there in the title but I didn’t want to have a longer title! 😉
Welcome to the fourth and final installment to my lovely and exceptionally delicious cinnamon roll collection 🙂 the grande finale, most epic showdown. We’re going out with a big bang, making sure to leave everyone longing for more and make every other cinnamon roll question their place inside your hearts <3

Todays recipe is everything you’ve ever wanted in a cinnamon roll and more!

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I’ve already shared my other 3 favourite cinnamon rolls; these  Cinnabon Style copycats, this quick version of those Cinnabons and these soft and fluffy cinnamon rolls and todays recipe is sure to become a big favourite with you guys too!

As I said earlier, this is an overnight recipe which means you’ll have to let the rolls rise slowly in the fridge. This extra step boosts both the flavour and texture of the rolls taking them way over the top. The reason these rolls are so special is because of the ingredients used in the dough. Buttermilk, eggs and butter. Extra rich. Extra delicious 🙂

What makes these rolls different

• Buttermilk – rich texture & flavour
• Eggs – richness & binds the dough together (you can use 4 yolks in place of 2 whole eggs for an even more tender roll)
• Softened butter – gives that melt-in-your-mouth feel

It’s a pretty straight forward recipe; make the dough, rise, punch down and roll out, fill, roll and cut into pieces. Here is where you pop them in the fridge and allow them to rise. Next morning take them out of the fridge and set at room temperature for about an hour then bake away!

Frost these guys as soon as they’re out of the oven and devour 🙂 please make sure to eat them warm! Seriously there’s no comparison to warm and cold cinnamon rolls even if that means warming them in the microwave for a few seconds.

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Try not to substitute anything but if you can’t find buttermilk then you can use either the milk/vinegar substitution or equal parts yoghurt and milk. Both work fine.

I like to use a mixture of brown and white sugar, best of both worlds right! but you can adjust as you please. Try and use the best quality cinnamon as possible because as I’ve said before, it IS the star of the show!

Enjoy my sweet friends 🙂 I can’t believe the year is almost over, I’ve learned alot this year and made a ton of new friends and I’d like to thank each and every one of you who continue to support me and my baking obsession day in and day out! You are all the best and I sincerely wish you and your loved ones a very wonderful and HAPPY NEW YEAR!!!!! 😀

Tag me with all your dutch baker bakes they make my day! @dutchbakerblog on Facebook, Instagram or Twitter.

Buttermilk Cinnamon Rolls aka Best Ever Cinnamon Rolls 

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Recipe by Linda @thedutchbaker

Servings

12

Rolls

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Ingredients

• 3/4 cup (180mls) buttermilk*

• 2 1/4 teaspoons instant yeast

• 1/3 cup (65gms) white sugar

• 3 eggs

• 6 tablespoons (75gms) butter, cut into pieces

• 3 3/4 cups – 4 1/2 cups (450 – 560gms) all purpose flour

• For the filling

• 6 tablespoons (75gms) softened butter

• 1/2 cup (100gms) soft brown sugar

• 1/4 cup (50gms) white sugar

• 2 tablespoons cinnamon

• 1 tablespoon cornstarch/cornflour**

• 1/2 teaspoon vanilla extract

• 1/4 teaspoon salt

• For the frosting

• 6 tablespoons (75gms) softened butter

• 1/2 cup (4oz) cream cheese

• 1 1/2 cups (190gms) icing sugar

• 1 – 2 tablespoons cream, if needed

• 1/2 teaspoon vanilla extract

Directions

• Place buttermilk in a bowl and heat slightly to warm. Make sure it doesn’t get too hot, it may curdle a little so just stir it back together. Sprinkle the yeast on top along with about a tablespoon of the sugar and set aside for about 5 minutes to activate and thicken.
• After 5 minutes, add in the rest of the sugar, eggs and butter and whisk to combine. The butter won’t completely whisk in and may appear all “piece-y” which is fine.
• Whisk together the salt and 3 1/2 cups of flour and add about half of this to the liquids. Give the mixture a quick stir for about a minute until smooth. Add in the remaining flour in 1/2 cup increments until a ball forms. Add more flour as needed but try not to add too much as dough needs to be sticky, soft and tacky.
• Knead dough for about 5 minutes using the dough hook on a mixer or 10 minutes if kneading by hand. Dough should be elastic, smooth and sticky. Place dough in an oiled bowl and cover well with plastic wrap and allow to rise until doubled in size, about 2 hours.
• Once risen, punch down and roll into an 18 x 12 inch rectangle. Spread the softened butter all across the dough leaving a thin border around the edges. Whisk all the ingredients for the filling together and sprinkle evenly on top of the butter. Use a rolling pin to roll across the rectangle to gently push the filling into the dough.
• Roll dough into a tight log, starting from the longer side and score 12 even slits across the top. Using a serrated knife, cut each slit into pieces and place each roll onto a floured 9 x 13 inch baking tin. Cover well with plastic wrap and place in the fridge for a maximum of 16 hours. ***
• Remove rolls from the fridge and set at room temperature for1 – 1 1/2 hours. Preheat oven to 180C/350F and bake rolls for 15 – 17 minutes until puffy and golden brown. Frost the rolls with half of the frosting as soon as they’ve come out of the oven. Wait a few minutes before frosting with the rest of the frosting. Serve warm.
• For the frosting
• Whip butter and cream cheese until combined and smooth, about a minute. Add in icing sugar and vanilla and whisk to combine. Add in cream if needed to thin out.

Notes

• *For a buttermilk substitute, use 3/4 cups milk and 1 3/4 teaspoons vinegar. Allow mixture to stand for a few minutes to thicken then use as stated. Or use equal parts, 1/4 cup + 2 tablespoons each of yoghurt and milk in place of the buttermilk.
• **Cornstarch is used to prevent the filling from spilling out of the rolls and is highly recommended but can be left out if need be.
• *** If you’d like to bake the rolls right away instead of rising over night then follow the directions up until you cut and place rolls on a floured tray. Cover with plastic wrap and rise for 45 – 60 minutes until puffy then bake as stated above.
• Adapted from my 4 way Mini Cinnamon Rolls.

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