Categories: sweet breads
Ingredients
- 1 1/2 tsp. dry yeast
- 2 1/2 cups all-purpose flour
- 2 Tbsp. granulated sugar
- 1 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1/2 cup cold butter
- 1 cup buttermilk (use the real thing)
- 3 Tbsp. brown sugar
- 1 tsp. cinnamon ( or to taste)
- 1 Tbsp. softened butter
- For icing:
- 1 Tbsp. melted butter
- 1/2 tsp. vanilla extract
- 1-2 Tbsp. milk, for glaze consistency
- 3/4 cup powdered sugar
Directions
- In a large mixing bowl, stir together yeast, flour, granulated sugar, baking powder, baking soda and salt. Cut in cold butter until mixture becomes coarse crumbs, then stir in the buttermilk, mixing the dough forms a ball. Knead for a few minutes, adding flour as needed, until the dough is soft and smooth. Place dough in a buttered bowl and turn once to coat with butter. Cover and let rise an hour or until doubled.
- Punch down the dough, turn out onto a floured table; roll out in a rectangle shape to about 1/2 inch thickness. Spread with a tablespoon of soft butter, sprinkle with brown sugar and cinnamon. Starting from the long side, roll up tightly, pinch seam to close. Using a piece of sturdy thread or dental floss, cut the roll into 10 to 12 slices. Place on an ungreased cookie sheet swirly side up (flattening each a bit as you go). Cover as oven preheats to 400 degrees. Bake for 10 to 15 minutes, until lightly browned.
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Icing: Mix together butter, vanilla, milk, and powdered sugar to the consistency of a glaze, then drizzle over baked cinnamon rolls while they are still warm.