Buttermilk Cinnamon Rolls recipe

1 servings

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

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.

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.

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).

Bake in preheated oven for 20 to 25 minutes, until golden brown.

Let stand for 2 to 3 minutes before serving.