Buttermilk Cinnamon Rolls

Easy, yeasted cinnamon rolls. A crowd always gathers when they come out of 
the oven. Favorite activity, scrapping the goo off the botton of the pan. 
  

Prep Time: approx. 30 Minutes. 
Cook Time: approx. 25 Minutes. 
Ready in:  approx. 55 Minutes. 
Makes 1 - 10x15 inch pan (15 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

Directions

1    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.

2    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.

3    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).

4    Bake in preheated oven for 20 to 25 minutes, until golden brown. Let 
     stand for 2 to 3 minutes before serving.

ALL RIGHTS RESERVED Copyright © 2002
Great Food From the Kitchen of D & L Whiteman