• Glazed Buttermilk Cinnamon Rolls
  • Quick and Easy Caramel Sauce
  • Spicy Chicken Corn Chowder
  • Almond Swiss Rice Pilaf
  • Chicken Cordon Bleu with Creamy Mushroom Sauce

Glazed Buttermilk Cinnamon Rolls

Glazed Buttermilk Cinnamon Rolls

Mmmmm, heaven. Is there anything better than the sweet smell of delicious cinnamon rolls baking in the oven? Is there a better treat to give your mouth (and your tummy) than a yummy, warm cinnamon roll first thing in the morning? I’m not a morning person, but I could convert if I had these to greet me every morning. One of my favorite comedians, the late Mitch Hedberg, once said he liked to burn cinnamon roll candles so his roommates could wake up with false hopes.

But these Glazed Buttermilk Cinnamon Rolls are the real thing, baby. You get to smell your cinnamon rolls and eat ‘em too. They are so easy, so soft, and indulgently delicious with their caramely, sweet, sticky bottoms. And the glaze? Well, I could pretty much grab the bowl of it and devour the whole thing by the spoonful.

These Glazed Buttermilk Cinnamon Rolls are perfect for a lazy Christmas morning cuz you can assemble them the day before and bake ‘em in the morning. Easy peasy! Whether you make them for Christmas or any other time, they’re the perfect way to start your day. And you know what? We should nickname them Alarm Clock Cinnamon Rolls. Because if you throw them in the oven before anyone wakes up, I guarantee even the laziest teenager will hop out of bed, ready to start the day.

Glazed Buttermilk Cinnamon Rolls
Prep time
Cook time
Total time
Serves: 14 to 8 rolls
  • 2 (.25 ounce) packages active dry yeast
  • ¼ cup hot water (100 degrees)
  • 1½ cups buttermilk
  • ½ cup canola oil
  • 5 cups all-purpose flour
  • 1 tsp salt
  • ½ tsp baking soda
  • ½ cup butter, melted
  • 1¼ cups brown sugar
  • 2 tsp ground cinnamon
  • 2 ounces cream cheese, softened
  • 7 Tbsp butter, softened
  • ½ tsp vanilla extract
  • 2 Tbsp milk
  • 1½ cups confectioners' sugar, sifted
  • ¼ tsp salt
  2. In a large bowl, dissolve yeast in hot water. Let stand until creamy, about 10 minutes.
  3. In a small saucepan, heat the buttermilk over medium heat until warm to the touch.
  4. Pour the buttermilk and oil into the yeast mixture; mix well.
  5. Combine the flour, salt and baking soda. Stir the flour mixture into the liquid 1 cup at a time, until a soft dough forms.
  6. Turn dough out onto a lightly floured surface and knead 20 times. Cover and let rest for 15 minutes.
  7. In a small bowl, stir together the butter, brown sugar, and cinnamon.
  8. On a lightly floured surface, roll dough out into a large rectangle (about 20x15). Spread the brown sugar and butter mixture over the dough (I just used my fingers), roll up into a log, and pinch the seam to seal.
  9. Slice into 1 inch pieces and place cut side up in a lightly greased 10x15 baking pan. Cover and let rise 30 minutes or refrigerate overnight.
  10. If baking immediately, preheat oven to 400 degrees F (200 degrees C). Bake in preheated oven for 20 to 25 minutes, until golden brown. Cool before spreading with glaze.
  12. In a large bowl, beat together the cream cheese and butter with an electric mixer until creamy.
  13. Mix in the vanilla and milk, then gradually mix in the confectioners' sugar and salt until smooth and fluffy.
  14. Using a butter knife, spread over cinnamon rolls.

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