Fluffy Buttermilk Cinnamon Rolls
Makes 12
2 cups buttermilk
1/2 cup vegetable oil
1/2 cup sugar
1 tbsp active dry yeast or 1 pkg.
4 1/2 cups all purpose flour (divided)
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 1/2 teaspoons salt
Filling (combine first 4 ingredients)
3/4 cup light brown sugar
2 teaspoons cinnamon
Pinch of table salt
1 cup chopped pecans
2 tablespoons butter, softened
- Mix the buttermilk, vegetable oil and sugar in a saucepan and heat on the stove until lukewarm (105-110 degrees). Remove from heat then stir in dry yeast. Let this mixture sit for a few minutes to let the yeast bloom.
- Add 4 (of the 4 1/2 cups) of flour to the buttermilk mixture and stir well (no need to knead, just mix well). Dough at this stage will be extremely sticky and more like a thick batter. Cover dough with plastic wrap and let it sit in a warm place for an hour.
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In a small, separate bowl, mix the final 1/2 cup of flour, baking powder, baking soda and salt. After the sticky dough has rested/raised for an hour, stir it down and add this final half cup flour mixture. Mix until well incorporated – this just takes a minute.
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Turn batter (which will still be quite soft and sticky) out onto WELL-floured counter and roll the dough around a few times, coating the surface with flour so it is not so sticky. Roll (or pat) dough out into a rectangle that is about 1/2″ thick. Spread dough surface with 2 tablespoons butter then evenly spread on the filling ingredients and top with nuts (pat the nuts into the sugar a little). Roll up, jellyroll style, keeping it as tight as you can. Pinch the seam shut tightly. Cut into 1 1/2″ slices and lay them, cut side down, in a greased 9×13 baking dish. Cover with plastic wrap and let rise for 30 minutes.
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Bake in pre-heated 375 degree F oven for about 20 minutes or until golden and sound hollow when you tap on them. Drizzle with a simple icing sugar/milk glaze while still warm.