Light & Fluffy Homemade Buttermilk Cinnamon Rolls

Mixing the Dough

1. Dissolve yeast packets into warm water in a small bowl. Set aside.
2. In another bowl, combine lukewarm buttermilk and baking soda. If needed, warm the buttermilk in the microwave in 15-20 second intervals until warm to the touch, but not hot. Set aside.
3. In a large bowl, add 2 Tablespoons sugar, vegetable oil, and egg, whisking until the egg is well beaten. Pour the buttermilk mixture into this bowl and stir, then add the yeast mixture and stir to combine.
4. In another large mixing bowl, add 4 cups of flour and salt. Pour in the wet ingredients. Mix well using a wooden spoon or spatula. The mixture will be quite wet at this point (given that you weighed the flour properly; keep your method in mind). Add an additional ½ cup of flour, and another ½ cup if needed, to form a shaggy dough.

Shaping the Dough

1. Transfer to a lightly floured surface and knead the dough gently about 20 times, adding additional flour at about 1-2 tablespoons at a time as needed if it is overly sticky. The dough should be slightly sticky, soft, and elastic once you've finished kneading.
2. Shape the dough somewhat into a ball and transfer to a bowl, covered with a tea towel, for 15-30 minutes until it's slightly risen. In the meantime, lightly grease a 9x13 glass baking dish and prepare the filling by melting the butter and combining the sugars and cinnamon in a separate bowl.
3. Punch dough down and transfer it onto a floured cutting board or counter. Roll dough into large rectangular around 14x20 inches, with the long edge towards you.

The Filling

1. Spread the melted butter on rolled out dough, leaving about 1/2 inch edge around the dough. A thin layer of butter should rest on top of the dough. Sprinkle the cinnamon sugar mixture evenly across the dough, pressing gently into the butter.
2. Begin rolling the dough into a log by starting at the long edge and rolling up in an even, tight row. Continue rolling, keeping the log somewhat tight, but not too tight, until it is in a full log.
3. Use a serrated knife or unscented dental floss to slice into 1 1/2 inch pieces. Discard the small edges. Transfer sliced rolls to the prepared baking dish, placing them cut side up and leaving room between each roll for them to rise. Cover the pan with the tea towel and let the rolls rise in a warm environment (see note) for about 1 hour until they've doubled in size. If your house is cold or you've used too much flour, it could take up to an hour and a half.
4. Baking: If the rolls seem to be progressing in their rise, begin preheating the oven to 350° F about 30 minutes into their rise. Once they're ready, bake for 17-20 minutes until the edges and tops are just slightly golden brown. Remove from oven and let cool slightly before frosting.

Icing

1. Mix the Icing: In a bowl, combine powdered sugar, milk, and vanilla or maple flavoring (whichever you're using using). Mix to desired consistency. Spread the icing onto the slightly cooled rolls and enjoy!
2. Cover leftover frosted or unfrosted rolls tightly and store at room temperature for up to 2 days or in the refrigerator for up to 5 days.