Buttermilk Cinnamon Rolls with Cream Cheese Glaze
User Reviews
4.5
Buttermilk Cinnamon Rolls with Cream Cheese Glaze
Description
This recipe produces buttermilk cinnamon rolls characterized by a soft, lightly sweet dough made from buttermilk, eggs, butter, sugar, and yeast. The dough is mixed until just combined and soft, then allowed to rise until doubled, which develops the yeast flavor and texture. The cinnamon filling combines softened butter with brown sugar and cinnamon, creating a warm, sweet layer rolled inside the dough logs. After shaping and placing in a pan, the dough is left to rise again before baking.
Upon baking, these rolls develop a golden crust outside with a pillowy crumb inside. The cream cheese glaze, made by mixing softened cream cheese with powdered sugar, buttermilk, and vanilla, is spread over the warm rolls to melt slightly and add a smooth, tangy sweetness that complements the cinnamon filling.
These rolls serve well as a breakfast treat, brunch centerpiece, or dessert. Their rich buttermilk content gives them a tender texture and slight tang. The recipe allows adaptations, including milk substitution or making the dough ahead for better timing.
For ease, the rolls can be prepared in advance by shaping and refrigerating overnight before allowing final proofing and baking. Freezing is also possible at this stage, with appropriate thawing and rising before baking. Adjusting flour quantity based on dough feel helps ensure the right texture.
Ingredients
Rolls:
- ¾ cup buttermilk I pour the buttermilk in a glass liquid measuring cup and microwave for 1 minute on 50% power, warm
- 6 tablespoons butter melted and cooled
- 3 large egg
- ¼ cup sugar
- 1 tablespoon instant yeast
- 1 ¼ teaspoons salt
- 3 ½ to 4 ½ to 4 ½ cups flour
Filling:
- ½ cup butter softened to room temperature
- 1 cup brown sugar
- 2 teaspoons cinnamon
Glaze:
- 1 ½ cups powdered sugar
- 2 ounces cream cheese softened
- 3 tablespoons buttermilk or milk
- ½ teaspoon vanilla extract
Instructions
- For the dough, add the warmed buttermilk and butter to a stand mixer fitted with the dough hook (or you can use a large bowl and mix with a wooden spoon). With the mixer running, add the eggs, sugar, yeast, salt and 1 cup of the flour.
- Continue adding flour, just until the dough pulls away from the sides of the bowl. It should be very soft but not so sticky that it leaves a ton of residue on your fingers. Let it knead for just 1-2 minutes until it has come together in a soft, tacky ball.
- Place the dough in a large, lightly greased bowl and cover the top tightly with plastic wrap. Let the dough rise in a warm place until doubled, around 2 to 2 1/2 hours, depending on the warmth of your kitchen (you can speed up the rising by placing the covered bowl of dough in a very lightly warmed oven).
- Meanwhile, lightly grease a 9X13-inch baking dish (if doubling the recipe, I’ve found using a large rimmed baking sheet, 11X17-inches, works great).
- In a small bowl, mix the brown sugar and cinnamon together. Set aside.
- When the dough is ready, turn it out onto a lightly greased counter and press it into a 16 by 12-inch rectangle (if you have doubled the recipe, split the dough in half and roll out one half at a time). Gently spread the softened butter over the rectangle, using an offset spatula or rubber spatula or just your fingers.
- Sprinkle on the brown sugar mixture, leaving a 1/2-inch border along the top and bottom edges. Lightly use the palms of your hands to press the brown sugar mixture into the butter, adhering it to the dough.
- Lift the longest edge closest to you and begin rolling the dough into a tight log. Pinch the seam closed and roll the log so it is seam side down. Gently stretch the log to be 15- or so inches in length with an even diameter all the way throughout and pat the ends to even them up.
- Using a serrated knife, slice the log into 12 evenly sized rolls (or more if you like your rolls thinner). Arrange the rolls cut side down on the prepared baking pan and cover with lightly greased plastic wrap. Let the rolls rise in a warm place until doubled, 1 to 1 1/2 hours; it's really important to let them rise well or else they won't be light and fluffy after they've baked.
- Bake at 350 degrees for 22-25 minutes, until the rolls are very lightly golden on top and cooked through but not overly browned.
- While the rolls are baking, mix the softened cream cheese and buttermilk together until smooth (I usually use a blender to make this glaze). Add the vanilla and mix. Whisk in the confectioner’s sugar. Add additional milk or buttermilk one teaspoon at a time until desired glaze consistency is reached. It should be thick yet pourable. Drizzle the warm rolls with the glaze.
Notes
- To make ahead, refrigerate the formed rolls covered overnight; let rise 3-4 hours at room temperature before baking.
- These rolls can also be frozen after shaping; thaw and allow to rise 9-11 hours before baking.
- Whole or 2% milk may replace buttermilk if desired.
- Adjust flour amount as needed based on dough texture rather than strictly measuring to account for environmental variations.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12rolls
Amount Per Serving
Calories 462 kcal
% Daily Value*
| Serving | 1 Roll | |
| Calories | 462kcal | 23% |
| Carbohydrates | 71g | 24% |
| Protein | 7g | 14% |
| Fat | 17g | 26% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 89mg | 30% |
| Sodium | 419mg | 17% |
| Fiber | 1g | 4% |
| Sugar | 38g | 76% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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