Easy, yeasted cinnamon rolls. A crowd always gathers when they come out of the oven. Favorite activity: scraping the goo off the bottom of the pan.
Ingredients
- active dry yeast: 2 packages (.25 ounce packages)
- warm water (110 degrees F/45 degrees C): 0.25 cup
- ½ cups buttermilk: 1 piece
- vegetable oil: 0.5 cup
- ½ cups all-purpose flour: 4 piece
- salt: 1 tsp
- baking soda: 0.5 tsp
- butter: 0.5 cup (melted)
- ¼ cups brown sugar: 1 piece
- ½ teaspoons ground cinnamon: 1 piece
Metric Conversion
Stages of cooking
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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.
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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.
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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).
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Bake in preheated oven for 20 to 25 minutes, until golden brown. Let stand for 2 to 3 minutes before serving. Alberta Rose
