There are few things this time of year more satisfying and delicious to make than a homemade, gooey, sweet cinnamon roll. If you have followed my blog for awhile you know I have several great recipes for these delectable rolls. Today however, I wanted to share another favorite recipe, that I don’t think can be improved upon. The buttery, flakey, soft dough is the perfect texture to help soak up all of the caramel, brown sugar filling. Top the warm rolls with this buttermilk cream frosting and you have a combination that’s a match made in heaven. I love the slight tartness from the buttermilk that helps the rolls taste a little brighter and less heavy. These rolls pretty much melt in your mouth and make you feel warm and nostalgic from head to toe!

For a slight variation, add a little maple flavoring  or real maple syrup to the frosting. The slight maple flavoring gives these rolls a really fun, new flair you will also love 😉

Buttermilk Cinnamon Rolls with Vanilla Cream Frosting
  1. 3 cup hot water
  2. 2 Tbs. yeast
  3. 2 cups buttermilk (or 1 cup sour cream and 1 cup milk)
  4. 1 cup sugar
  5. 2 sticks butter, melted
  6. 4 eggs
  7. 2 Tbs. salt
  8. 13-14 cups flour
  1. 2 sticks butter, melted
  2. 2 1/2 cup brown sugar
  3. 3 Tbs. cinnamon
  1. 12 oz. cream cheese
  2. 1 stick butter
  3. 2 tsp. vanilla extract
  4. 1/2 tsp. salt
  5. 2 lbs. powdered sugar
  6. 1-2 Tbs. buttermilk
Add ingredients to shopping list
If you don’t have Buy Me a Pie! app installed you’ll see the list with ingredients right after downloading it
  1. In a mixing bowl with a dough hook attachment, pour the hot water into the bowl (just use super hot water from the faucet is fine, or you can microwave it in a glass bowl). Add the yeast to the hot water and mix for one minute and then let rest for 5 minutes. Once the yeast is bubbly, add the buttermilk (or sour cream and milk), sugar and the melted butter. Blend the mixture until combined. To the mixture add the eggs and the flour, one cup at a time. As you add the flour, let the dough continue to mix/knead until the dough is smooth and begins to pull away from the sides. Continue to add flour until the dough is soft and not too sticky to the touch. Let the dough knead for 5 additional minutes and then turn the machine off and place a kitchen towel or lid on the top of the bowl. Let the dough rise until it reaches the top of the bowl.
  2. Slightly flour your countertop. Pour the dough from the bowl onto the counter and cut into two equal portions. With a rolling pin, roll the dough into a large rectangle, about 20 inches long and 13 inches wide. For the filling, in a bowl, melt the sticks of butter. Drizzle half of the melted butter over the rectangle dough piece. Sprinkle the dough with 1 1/4 cup of brown sugar. Sprinkle the cinnamon all over the dough. From the top of the rectangle piece, roll the dough towards you, making the dough as tightly wrapped as possible. Once the dough is all completely rolled into one long log, cut the dough in half. Cut one of the halves into half (making two pieces on one of the sides). Cut each of those two sides in half again and then halves again. This should make eight pieces on both halves, or sixteen total. Spray a cookie sheet with nonstick cooking spray and lay the cinnamon rolls flat on the pan. If you like your rolls really large, place twelve on the pan and use the smaller, end pieces into a smaller dish, leaving twelve large rolls on the cookie sheet. Cover with saran wrap and then do this process again for the second half of the dough. Once both sheets of rolls are all on the pans, cover and let rest until doubled in size (about 1 to 1 1/2 hours).
  3. Once the rolls are large and risen, place in a preheated oven at 350 for 18-22 minutes, or until lightly golden brown. Remove the rolls and let cool while you make the frosting.
  4. For the frosting, place the cream cheese and butter in a mixing bowl and whisk until smooth with an electric beater. Once the mixture is smooth and fluffy, add the buttermilk, powdered sugar, vanilla extract and salt. Continue to whip until light and fluffy. Add a little extra buttermilk if needed. Once the rolls have slightly cooled, frost them with a generous portion of frosting. Serve warm or cold.
Deals to Meals