Powdered Buttermilk Cinnamon Rolls
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.
Servings 8 cinnamon rolls
Cost 5
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.