Buttermilk Cinnamon Rolls with Cream Cheese Frosting Recipe
These Buttermilk Cinnamon Rolls are irresistibly gooey and fluffy with a perfect tang from buttermilk. Smothered in creamy frosting, they make an ideal sweet breakfast treat. Designed for easy overnight prep and morning baking, these rolls combine soft yeast dough with spiced cinnamon sugar filling and rich cream cheese icing.
- Prep Time: 20 minutes (plus 1-2 hours rising time)
- Cook Time: 25 minutes
- Total Time: Approximately 2 hours and 15 minutes (including rises)
- Yield: 12-14 cinnamon rolls
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
Ingredients
For the Dough:
- 1 cup buttermilk, warmed to 90°F
- 1 pack instant active yeast (0.25 oz or 2 ¼ tsp, rapid rise)
- ½ cup salted butter, very soft or somewhat melted
- ⅓ cup white sugar
- ½ tsp salt
- 2 large eggs
- 4 cups all purpose flour, more as needed
- ¼ cup heavy cream, for brushing the tops (or whole milk)
For the Filling:
- ½ cup salted butter, very soft
- 1 ¼ cup brown sugar
- 2 tbsp cinnamon
Cream Cheese Frosting:
- 5 tbsp salted butter, softened
- 4 oz cream cheese
- 1 tsp vanilla extract
- 1 ½ – 2 cups powdered sugar
Instructions
- Prepare the Dough: Warm the buttermilk gently until about 85°F to 90°F, using stove or microwave. In a mixing bowl, sprinkle the instant yeast over the warm buttermilk and let it activate for 7-10 minutes until frothy. Add eggs, soft butter, and sugar to the yeast mixture and beat on medium until combined, ignoring any small butter clumps. Stir in flour and salt, then switch to the dough hook and knead for 5-7 minutes until dough forms a smooth, tacky ball that is not sticky. Add extra flour if too sticky. Transfer dough to an oiled bowl, cover, and let it rise in a warm place until doubled in size, about 1 hour.
- Assemble the Cinnamon Rolls: Mix the softened butter, cinnamon, and brown sugar to make the filling. Roll the risen dough on a floured surface into a roughly 24×16 inch rectangle. Spread the cinnamon sugar filling evenly, leaving a ½-inch border. Starting at a long edge, roll the dough tightly into a log. Trim ends if desired. Cut into 1 ¾ inch slices using dental floss or a sharp knife, then place the rolls spaced in a greased 9×13 inch pan. Cover and let rise in a warm spot until doubled, about 1 hour.
- Bake: Preheat oven to 350°F. Brush tops and sides of rolls with heavy cream or milk. Bake for 25 minutes, checking around 20 minutes. Rolls are done when golden brown and internal temperature is 190°F to 200°F. Test by ensuring the center roll isn’t wet or underbaked.
- Prepare Cream Cheese Icing: Beat softened butter and cream cheese until smooth. Add vanilla extract, then gradually add powdered sugar until desired consistency is reached.
- Serve: Let rolls cool 5-10 minutes after baking, then spoon icing over each roll and spread to cover, letting it drizzle over the sides. Serve immediately.
- Storage: Store leftover rolls sealed at room temperature for 1-2 days or refrigerated up to 5 days. Freeze cooled baked rolls layered with wax paper in airtight containers for longer storage.
Notes
- Store cinnamon rolls refrigerating them sealed for best freshness up to 4-5 days; room temperature good for 1-2 days.
- Freeze cooled baked and iced cinnamon rolls in airtight containers with wax paper between layers.
- The buttermilk, butter, and egg mixture might appear curdled due to temperature differences but dough will be fine.
- These rolls can be kneaded by hand if no stand mixer is available, just knead until smooth and tacky.
- Tent rolls with foil after 12 minutes of baking if you want to prevent excessive browning on top.
- Rising time may vary depending on room temperature; find the warmest spot possible for quicker rise.
