Powdered Buttermilk Cinnamon Rolls

Our plans for Saturday were snowed out, so naturally that was the perfect excuse to make cinnamon rolls. The only problem was I didn’t have any milk for the dough. What I did have, and what I always try to keep around, is a can of Saco Powdered Buttermilk. In this case it saved the day because I was able to make some pretty good cinnamon rolls. The powdered milk plus the all-purpose flour made them extra fluffy and soft.

Buttermilk Cinnamon Rolls Recipe

This recipe has become a favorite since posting, and my yeast bread baking skills have improved so I’ve added new notes and tips.

I’ve updated the recipe slightly with a note to add the extra 2 tablespoons of water only if needed. In addition to that, the butter that goes in the cinnamon sugar filling should be very softened and not completely melted.  You just want it soft enough so that you can easily stir it with the brown sugar.  Adding a dash of salt is also a good idea if you are using unsalted butter.

Cream Cheese Glaze

Another addition is an easy stir together cream cheese glaze. The usual glaze for these just calls for confectioners’ sugar, whole milk and vanilla. That one’s fine too if you just want a clear glaze, but the cream cheese glaze (or icing) is richer. It’s also opaque, so it looks prettier.  

Freezing and Warming

These freeze well! Just serve warm as usual and let the leftovers cool. Wrap tightly and freeze.  That in the microwave and warm briefly in the toaster

Buttermilk Cinnamon Roll Ingredient Notes

• All-Purpose Flour - All-purpose helps keep cinnamon rolls soft, but bread flour works too. If using bread flour, start with 2 cups. Bread flour will give you a slightly chewy roll.
• Powdered Buttermilk –  I recommend always having a can or sack of powdered buttermilk in the refrigerator. If you don’t you can substitute with 6 oz of warm buttermilk. 
• Baking Soda – Also contributes to softness, helps the rise and aids in browning. 
• Water – Start with the 6 oz/3/4 cup  and add the last 2 tablespoons only if needed.
• Yeast – I use SAF instant.
• Oil – Any neutral vegetable oil is fine, Wesson is my favorite.
• Salt – I use Morton kosher, which measures like table salt but tastes better.
• Sugar – Using only a tablespoon in the dough keeps them fluffy.
• Brown Sugar for Filling – Light or dark or mix the two.
• Butter – preferably salted or unsalted with a pinch of salt
• Powdered Sugar – Sift if needed.
• MIlk – Whole milk is best because it’s the only fat in the glaze.

• Iced Pumpkin Chocolate Chunk Cookies
• Apple Pie with Buttermilk Crust
• Cinnamon Roll Biscotti
• Glazed Cinnamon Rolls
• Apple Pie Cinnamon Rolls

Recipe

Powdered Buttermilk Cinnamon Rolls

Anna

Saco Powdered Buttermilk works perfectly in these cinnamon rolls. Powdered buttermilk is a good ingredient to keep on hand for when you are out of milk.

5 from 1 vote

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Prep Time 2 hours hrs

Cook Time 28 minutes mins

Total Time 2 hours hrs 28 minutes mins

Course Breakfast

Cuisine American

Servings 8 cinnamon rolls

Ingredients

 

• 2 ¼ cups all-purpose flour (280 grams)
• ½ teaspoon salt
• ¼ teaspoon baking soda
• 1 packet instant yeast (2 ¼ teaspoons)
• ¼ cup buttermilk powder
• 1 tablespoon sugar
• ¾ cup hot tap water plus another 2 tablespoons (7 oz) plus 2 T. water
• ¼ cup vegetable oil

Cinnamon Sugar Filling

• 4 tablespoons butter, softened to almost melted (add a pinch of salt if using unsalted)
• ½ cup plus 2 tablespoons brown sugar
• ¾ teaspoon ground cinnamon

Basic Cinnamon Roll Icing/Glaze

• 1 cup confectioners’ sugar, sift if lumpy
• 1-2 teaspoons butter (optional)
• 3 tablespoons milk plus more as needed (almond milk okay)
• ¼ teaspoon vanilla extract

Cream Cheese Topping

• 4 oz cream cheese, softened (this is important)
• ¼ cup confectioners' sugar
• ¼ teaspoon vanilla
• 2-3 tablespoons milk, preferably whole

Instructions

 

• In the bowl of a stand mixer, combine the flour, salt, baking soda, instant yeast, buttermilk powder and sugar.
• Add ¾ cup very hot tap water and stir until mixed, then add the oil and stir. At this point dough should still be a little dry, so add 2 tablespoons more hot water only if needed. I've made these several times since and the dough is not always as thirsty.
• Attach dough hook to the mixer and let the mixer knead the dough for about 8 minutes or until smooth and elastic. Note: You may not need a full 8 minutes! Just knead until smooth and elastic.
• Cover bowl and let sit for 30 minutes.
• Meanwhile, stir together softened butter, brown sugar and cinnamon.
• On a pastry mat (or a lightly floured surface), roll the dough into a rectangle about 9x14. Note: If you are using a pastry mat, you may not need any extra flour because the dough is so pliable and easy to work with. So use flour only if needed.
• Spread the brown sugar mixture over the rectangle. Starting with a short side, roll into a cylinder.
• Slice into 8 pieces and place cut side up in a generously buttered 9-inch round cake pan.
• Cover loosely with a greased piece of foil or plastic wrap and let rise in a warm place for about 30 minutes.
• Meanwhile, preheat oven to 375 degrees F.
• Bake in preheated oven for 25 minutes to 30 minutes or until golden brown.
• Remove from oven and let cool slightly while you make the icing. To do this, put a cup of confectioners' sugar in a 2 cup Pyrex measuring cup or a bowl. If using the butter, stir it into the sugar. Add 2 tablespoons of the milk and the vanilla and stir well, then continue adding milk 1 tablespoon at a time, stirring until smooth. Pour or drizzle over rolls.

Optional: Cream Cheese Topping

• For a cream cheese topping, soften about 4 oz of cream cheese in the microwave until it is no longer cold. It should be quite mushy. By hand or with a hand mixer, beat in about ¼ cup to ⅓ cup of powdered sugar along with ¼ teaspoon vanilla. Add tablespoons of whole milk until the consistency is thin enough to drizzle.

Notes

If you'd rather use a cream cheese glaze, beat together 4 oz of softened cream cheese, 3 tablespoons confectioners' sugar and about 1-2 tablespoons warm milk or as much needed for a drizzling consistency. Flavor with about ⅛ to ¼ teaspoon vanilla extract.

Keyword Cinnamon Rolls, Powdered Buttermilk

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