Ingredients
| CINNAMON ROLLS | |
| 1 1/2 pkg | active dry yeast |
| 1 c | warm water |
| 1/4 c | buttermilk |
| 1/4 c | vegetable oil |
| 1/2 c | sugar |
| 1 | egg |
| 4 1/4 c | all purpose flour |
| FILLING FOR CINNAMON ROLLS | |
| 1 c | sugar |
| 2 Tbsp | ground cinnamon |
| 3/4 stk | real butter, softened |
| ICING FOR CINNAMON ROLLS | |
| 1 1/2 tsp | vanilla |
| 3 c | domino confectioners sugar |
| 4 – 6 Tbsp | water, as needed |
Directions
1
In a large bowl put warm water, yeast and 1 TBSP sugar. Let sit until yeast is dissolved and foaming up around 5-10 minutes.
2
Add the remaining sugar, buttermilk, oil and egg.
3
Add half of the flour and mix until totally smooth, add remaining flour until you have nice soft dough.
4
Turn dough out onto a floured surface and knead for a few minutes until the dough is nice and smooth.
5
Place dough in a oiled bowl and cover to let it rise approximately 2 – 3 hours depending on temperature, let rise till it doubles in size.
6
Once dough has risen take a few minutes to mix sugar and cinnamon in a small bowl.
7
Once again turn the dough out onto a floured surface and stretch lightly and use your hands to spread out into a rectangle, a big one!!
8
Use your hands and butter the whole thing completely on top.
9
Sprinkle with cinnamon and sugar mixture and cover the entire dough!
10
Roll the dough as tightly as possible, then cut into 1 inch slices. Place into a greased pan, cover and set in a warm, dry place until they double in size. (mine didn’t quite double, but I think I cut my to short lol)
11
Bake at 350 for approximately 19 minutes. Check them when you get close to 20 minutes, oven temps vary.
12
While the cinnamon rolls are baking make your glaze/icing mix sugar, vanilla and a little bit of water at a time, until glaze reaches the consistency of your choice.
13
Once the cinnamon rolls are done make sure you add the glaze/icing while they are hot! That’s it they are finally done!!
NOTICE: If you don’t have BUTTERMILK You can make it yourself! Please read the following!
Ingredients:
1 cup milk (whole or heavy cream)
1 tablespoon lemon juice or white vinegar
Directions:
- Combine the milk and lemon juice. Measure 1 cup of milk. Stir in 1 tablespoon of lemon juice or white vinegar.
- Let stand 5-10 minutes. Let the mixture stand at room temperature for 5-10 minutes. When it is ready, the milk will be slightly thickened and you will see small curdled bits. (This will not get as thick as store bought buttermilk.)
- Use the buttermilk. Use this use the buttermilk, curds and all just as you would store bought buttermilk in your recipe.
Oh my gosh… these are making me so hungry. I am doing a cleanse right now and can’t eat anything until tomorrow. I never eat yeast or sugar products…. but these look yummo!