Homemade Cinnamon Rolls
I love, love, LOVE cinnamon rolls. They are absolutely one of my favorite things to make at home. Name one thing that smells and tastes better than a warm cinnamon roll fresh out of the oven, slathered with melty gooey cream cheese frosting. I don’t think there’s anything in existance that sounds better than that!
Of course you guys already know of my love of cinnamon rolls. After all, I have blogged about an overnight cinnamon roll recipe, cinnamon roll cupcakes, cinnamon roll monkey bread, and of course the shortcut version – cinnamon roll bread. I even made pumpkin cinnamon rolls last winter too!
But all of those can easily be forgotten by this recipe I’m posting today. I’m declaring this my go-to cinnamon roll recipe. I’m not trying any other recipes out there, because these guys come out so tender and pillow-ey with a super cinnamon-ey filling. Basically, they’re exactly what I’m looking for in a cinnamon roll.
To make things even better, you don’t need to use a mixer. I realize that could be a downfall in some people’s eyes. But sometimes it’s nice to do things with your hands and a wooden spoon.
I’m sure many of you guys have seen this recipe before. It’s from the Pioneer Woman. When she makes it, it yields something crazy like 50 cinnamon rolls. I guess when you live on a ranch, you might have a need for 50 cinnamon rolls. I live in a 750 sq-ft condo with Hubby. We definitely don’t need 50 cinnamon rolls in our house. So I cut the recipe in half. That still gave us about 24 cinnamon rolls. But I baked them on a Sunday and sent the rest of them to work with Hubby. (Although I have to admit, I regretted not sneaking one into my lunchbag a few hours later when I was sitting at my desk craving a cinnamon roll).
One Year Ago: Family Favorites Cookbook Two Years Ago: Breakfast Pizza Three Years Ago: Blueberry Lemon Basil Cupcakes and Stuffed Strawberries
Cinnamon Rolls
Yield: 24 cinnamon rolls
Ingredients:
For the Dough
2 cup whole milk
1/2 cup vegetable oil
1/2 cup sugar
2 1/4 tsp active dry yeast
4 cup flour
1/2 cup flour
1/2 heaping tsp baking powder
1/2 scant tsp baking soda
1/2 tbsp salt
For the Filling
1 cup melted butter
1/2 cup sugar
1/4 cup brown sugar
1/2 cup cinnamon
Directions:
Mix whole milk, vegetable oil and sugar in a pan. Scald to 150 degrees. Let cool until lukewarm (~45 minutes). Sprinkle in yeast and let sit. Then add 4 C flour, stir mixture together. Cover and let sit for one hour.
Add 1/2 C flour, baking powder, baking soda, and salt to the dough. Stir mixture together.
Divide the dough in half. Sprinkle surface generously with flour and form into a rectangle, roll the dough thin, maintaining a rectangular shape. Drizzle melted butter over dough. Sprinkle with sugar and cinnamon. Roll the dough toward you. Pinch the seam to seal it. Grease foil cake or pie pans. Cut rolls 3/4 to 1 inch thick and lay in greased pans. Repeat with other half of dough.
Cover the rolls and let sit for 30 minutes.
Bake at 375 for 15 to 18 minutes.
Generously drizzle cream cheese frosting over warm rolls after they come out of the oven.
Recipe from The Pioneer Woman
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
Looks like these turned out great! I’m surprised they didn’t call for brushing some egg on top of the biscuits before cooking, that might get that top a little crispier…I totally want to make some of these Saturday morning.
These look very good to me. I have a favorite biscuit recipe, but want to give these a try because of the buttermilk.
Have been following your blog for a while. Nice blog!
I agree Steph. Or maybe just melted butter to give it the color.
If you want to compare even more recipes from many of the popular sites, take a look at RecipeComparison.com. Just search for “buttermilk biscuits” and you’ll see all the ingredients nicely laid out in a table with a link to jump directly to each recipe.
I worked at a KFC in the mid-90s. I had privy to the ingredients lists and methods. The biscuits came frozen and had egg in the dough. We brushed the tops after baking with butter-flavored oil that is commonly used in the restaurant industry. I remember thinking that the egg was unusual; I hadn’t seen many biscuit recipes calling for egg, and I have been baking since I was 8.
kfc.com does not list eggs in their food allergy listing for the biscuits, just an fyi
I, too, worked at a KFC when I was a teenager. The biscuits were not frozen. It was a bag mix and we mixed it with a large tub of shortening. Then mixed, rolled, cut and baked. We topped with a “liquid butter” substance fresh from the oven. They may make them frozen now, but they didn’t in the early 90’s.
Oh, and there are NO eggs in the mix. Otherwise, it would be a cake, not a biscuit. That is common baking “science”.