BIG, fluffy, and SOFT Buttermilk Cinnamon Rolls! You won’t find a better homemade recipe than this tried-and-true version! This cinnamon roll recipe also includes options to make them overnight or ahead of time and even freeze them.
I have been making this Buttermilk Cinnamon Roll recipe for years! I have worked to perfect it time and time again, yet when I went back to my recipes to make them, I realized that I never formally posted it on my blog! Well, I can’t keep this recipe from you any longer! Say hello to my Buttermilk Cinnamon Rolls — packed with a cinnamon and, of course, topped with a vanilla bean cream cheese glaze. If you’re like me, you want a bit of that tangy, delicious frosting in every single bite!
Tips for making Buttermilk Cinnamon Rolls
Before we dive into the recipe, let’s start with some tips on how to get the best cinnamon rolls. After all, you’ll invest a bit of time making these, so I want to be sure you have great results.
- Make sure your yeast is active: Any recipe that calls for active dry yeast may ask you to activate your yeast as the first step. This will insure that your yeast is live before proceeding with the recipe. You’ll know this type of yeast is activated when little bubbles start to appear in the liquid that you dissolve the yeast in (for this recipe it’s warm milk).
- On the topic of warm milk, I must note that it is important that the milk is not HOT. It should be between 105-115 degrees F. Anything hotter is likely to kill the yeast, which means the cinnamon rolls will not rise. It should feel like a baby’s bottle – just slightly warmer than body temperature. If you warmed it up too much, simply wait a few minutes until it cools down enough to touch.
- Make sure to use room temperature butter for the filling: a lot of recipes call for using melted butter in the filling, but that will cause the filling to leak out before baking. This is the reason for the addition of flour in the filling as well. When proving cinnamon rolls overnight, I have found that the moisture in the dough causes the sugar to dissolve and leak out. Adding flour is an easy fix for that!
- Use bread flour for the best results. Bread flour is available at most grocery stores and the higher amount of protein in the flour is key for achieving softer, fluffy, chewy cinnamon rolls.
- Use unflavored dental floss for clean slices, without squishing your cinnamon rolls.
Tools you’ll need for making Buttermilk Cinnamon Rolls
- Stand mixer with dough hook attachment: This will easily knead the dough before rolling it out. Don’t have a stand mixer? No worries! You can also knead the dough by hand.
- Rolling pin: For rolling out that beautiful dough. Pro tip: if you don’t have a rolling pin you can also flour up a wine bottle!
- Dental floss: If you don’t have floss, you can also use a serrated knife for minimum squishing.
- 9×13 inch pan: This will fit 8 large or 12 small cinnamon rolls. I use this pan by USA Pan.
Ingredients for Buttermilk Cinnamon Rolls
This cinnamon roll recipe has basic ingredients, but it does require some time, patience and attention to the recipe. Here’s what you’ll need to make the best cinnamon rolls:
- Buttermilk: This gives the cinnamon rolls a bit of tang and an incredible texture. If you don’t have it, the best option is full-fat whole milk.
- Granulated sugar: This is used to sweeten the cinnamon rolls and to help activate the yeast. Note that the 2 TBSP added to the buttermilk in the beginning.
- Active dry yeast: Be sure to activate the yeast before using. If you only have Instant Yeast on hand, you will only use 2 1/4 tsp (1 packet) and you will need to monitor the rise time, as it will be much faster.
- Butter: I prefer to use unsalted butter in order to control salt. You’ll need it for the dough, filling and icing.
- Eggs: Room temperature eggs will incorporate into the dough much easier. .
- Bread flour: The higher amounts of protein help to produce more gluten, which gives cinnamon roll the chewy, soft texture you know and love. If you don’t have, sub all-purpose flour.
- Brown sugar: Use dark brown sugar for more robust molasses flavor, or light brown sugar for a more mild taste. Either will work!
- Cinnamon: Of course! I prefer Ceylon Cinnamon for higher quality flavor.
- Salt: Boosts the flavor and controls yeast activity. Don’t skip the salt, even in a sweet recipe.
- Heavy Cream: Pouring a bit of heavy cream over the rolls before baking gives them an incredibly moist and tender texture! Not a necessary step but one that I highly recommend!
- Vanilla extract: Use the real deal! I use Vanilla Extract in the dough and Vanilla Bean Paste in the frosting. It’s not necessary to use the paste, but I sure love those vanilla bean specks in the frosting!
Buttermilk Cinnamon Rolls
Pillowy soft dough, a rich cinnamon filling, and melt-in-your-mouth cream cheese frosting. You're going to love these Buttermilk Cinnamon Rolls!
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Ingredients
For the Dough:
- 1 cup buttermilk warmed (Microwave in 30 second increments, it should feel like a baby’s bottle, not too hot) (substitution: whole milk or non-dairy milk of choice)
- 2/3 cup granulated sugar divided
- 4 ½ tsp 2 standard packets
- 1/2 cup very soft
- 2 eggs at room temperature
- 1 tsp vanilla bean paste or extract
- 4 1/2 cups (substitution: all-purpose flour), plus more, if needed.
For the Filling:
- 1/2 cup unsalted butter, softened
- 1 TBSP all purpose flour
- ¼ c granulated sugar
- ½ c brown sugar
- 2 tbsp ground cinnamon
For topping the rolls:
- 1/3 cup heavy cream for pouring over the rolls, optional but it will make the cinnamon rolls incredibly moist and tender
Cream Cheese Frosting:
- 8 oz 1 block cream cheese, softened
- 1/4 cup unsalted butter softened
- 1 ½ c powdered sugar sifted
- 1 tbsp milk or heavy cream
- 1 tsp vanilla bean paste or extract
Instructions
Activate the yeast for the dough:
- Pour the warm milk into a small bowl or glass measuring cup. Add 2 tbsp of the granulated sugar and sprinkle the yeast over the mixture. Stir and allow to sit for 5-7 minutes, until frothy and activated.
Make the dough:
- In a large bowl, whisk together the flour and salt. Set aside.
- Pour the yeast mixture into the bowl of a stand mixer with a dough hook attachment. (If kneading by hand, simply add to a large bowl).
- Add the remaining sugar, butter, eggs, vanilla, flour and salt.
- Mix on medium speed for 5-7 minutes, until the dough is elastic, smooth, and is pulling away from the sides of the bowl.
- If the dough seems too sticky, you can add 1 tbsp more flour at a time, until it starts to pull away from the sides of the bowl. *At most, I have added about 3 tbsp more flour.
- If you are mixing and kneading by hand, pour the dough onto a floured surface and knead for 5-7 minutes by hand.
- Transfer the dough to a lightly greased bowl. Cover and allow to rise. In a warm environment this will take about 1 hour, cooler environments can take up to 2 hours.
Cinnamon sugar filling:
- In a small bowl, combine flour, butter, sugars and cinnamon until combined. Set aside.
- Shape, assemble, and proof the cinnamon rolls:
- Once the dough is done rising, generously flour your work surface. Turn the dough out onto the surface and lightly sprinkle the top with more flour.
- For 8 larger cinnamon rolls, roll the dough out to a 16×15” rectangle. For 12 smaller cinnamon rolls, roll it out to a 24×15” rectangle.
- Spread the cinnamon filling all over the surface of the dough, and spread/smooth it out evenly, leaving a very small border around the edges.
- Starting on the long end, tightly roll the dough up into a log. Using a sharp knife or unflavored floss, cut the dough into 8 larger or 12 smaller rolls total. Each roll should be ~2” in width.
- Place the rolls a greased or parchment paper lined baking pan. Cover the pan with plastic wrap or a kitchen towel and allow to rise for another hour, until puffy.
- Preheat the oven to 350F.
Bake:
- Once the cinnamon rolls are ready to bake, pour heavy cream evenly over the rolls.
- Bake at 350 degrees for 30-35 minutes, depending on the size of your rolls. The last 5 minutes, of baking, turn the oven up to 375 degrees.
Prepare cream cheese frosting and serve:
- While the rolls are baking, prepare the cream cheese frosting. In a large bowl using a handheld mixer, beat the cream cheese and softened butter until smooth and fluffy. Then, beat in the powdered sugar, milk or cream and vanilla until well combined and smooth.
- Remove the rolls from the oven and allow to rest for 10-15 minutes.
- Then, spread the cream cheese frosting all over the rolls.
- Serve and enjoy!
Tried this recipe?
Leave a comment below & tag @jessicarosetti on social!Make-ahead instructions:
Proofing overnight:
- After the first rise, roll the cinnamon rolls up, cut them as directed, arrange them in a pan lined with parchment paper, cover well with plastic wrap then place them in the fridge overnight. When you are ready to bake, bring the cinnamon rolls to room temperature and let them rise for 45 minutes to 1 hour before baking as directed. Please note that in the video I accidentally say to put the cinnamon rolls in the fridge after the 2nd rise, but you should put them in the fridge after the first rise.
How to freeze Cinnamon Rolls:
- To freeze before baking: the dough should be frozen after the first rise (once they are rolled up with the filling in and cut). Place into a pan and cover well, then place in freezer. When you are ready to bake, let the dough thaw in the fridge — preferably overnight, then put in a warm spot for 30 minutes to 1 hour before baking to activate the second rise. Bake cinnamon rolls as directed.
- To freeze after baking: allow the cinnamon rolls to come to room temperature after baking, then you can choose to either freeze the entire pan, making sure they are well wrapped or covered in an airtight container, or you can choose to freeze individual cinnamon rolls. When ready to eat, defrost the cinnamon rolls at room temperature, then warm in the oven at 350 degrees F for 10-15 minutes or you can warm them up individually in the microwave for 20-30 seconds (once defrosted). I prefer to freeze them before they are iced, and then frost them when ready to eat. The icing is also freezer-friendly!
