Light & Fluffy Homemade Buttermilk Cinnamon Rolls

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4.9 from 117 votes

Light & Fluffy Homemade Buttermilk Cinnamon Rolls are made with a yeast dough enriched by buttermilk and baking soda to create a tender crumb. The dough is mixed with warm liquids including yeast and buttermilk, and kneaded until soft but not overly sticky. A cinnamon and brown sugar filling is spread and rolled into swirls, then coated with a maple-flavored icing. These rolls develop a soft, fluffy texture with a rich cinnamon-sugar interior and glossy glaze that balances sweetness with warmth.

Prep Time

25 mins

Cook Time

20 mins

Additional Time

1 hr 15 mins

Total Time

2 hrs

Servings: 12 rolls

Calories: 353 kcal

Course: Breakfast, Brunch

Cuisine: American

Ingredients

Dough

4 ½ teaspoons dry active yeast 2 packets
½ cup water 105°-110°F, warm
1 ½ cups buttermilk lukewarm
½ teaspoon baking soda
2 Tablespoons granulated sugar
¼ cup vegetable oil
1 egg room temperature
4 to 5 ½ to 5 ½ cups all-purpose flour
1 teaspoon salt fine

Filling

½ cup butter melted, unsalted
½ cup granulated sugar
½ cup brown sugar
3 teaspoons cinnamon

Icing

2 cups powdered sugar
1-2 Tablespoons milk whole
1 teaspoon maple extract or 1 tablespoon pure maple syrup
½ teaspoon vanilla extract optional

Instructions

Mixing the Dough

Cup of Yum

Dissolve yeast packets into warm water in a small bowl. Set aside.
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.
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.
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

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.
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.
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

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.
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.
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.
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

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!
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.

Notes

Preheat your oven to about 250°F and then turn it off to create a warm environment for proofing the dough.
Use a glass or metal pan for baking; avoid ceramic pans as they may increase baking time.
Adjust the icing’s thickness by adding more powdered sugar to thicken or more milk to thin.
For stronger maple flavor in the icing, use maple extract rather than maple syrup.
Measure flour precisely using weight for best results and add flour gradually while kneading to achieve a soft elastic dough.
The dough should be soft and slightly sticky but not wet; adjust with flour as needed according to your kitchen environment.
Updated filling amounts include increasing brown sugar and cinnamon slightly for enhanced flavor.

Nutrition Information

Serving 1roll Calories 353kcal (18%) Carbohydrates 59g (20%) Protein 8g (16%) Fat 10g (15%) Saturated Fat 6g (30%) Polyunsaturated Fat 1g (6%) Monounsaturated Fat 3g (15%) Trans Fat 1g (50%) Cholesterol 37mg (12%) Sodium 283mg (12%) Potassium 156mg (3%) Fiber 3g (12%) Sugar 21g (42%) Vitamin A 307IU (6%) Vitamin C 1mg (1%) Calcium 60mg (6%) Iron 2mg (11%)

Nutrition Facts

Serving: 12 rolls

Amount Per Serving

Calories 353

% Daily Value*

Serving	1roll
Calories	353kcal	18%
Carbohydrates	59g	20%
Protein	8g	16%
Fat	10g	15%
Saturated Fat	6g	30%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	3g	15%
Trans Fat	1g	50%
Cholesterol	37mg	12%
Sodium	283mg	12%
Potassium	156mg	3%
Fiber	3g	12%
Sugar	21g	42%
Vitamin A	307IU	6%
Vitamin C	1mg	1%
Calcium	60mg	6%
Iron	2mg	11%

* Percent Daily Values are based on a 2,000 calorie diet.