Christmas Morning Cinnamon Rolls
Serving Size / Yield
- 2 1/4 oz. pkg. active dry yeast
- 1/4 C. warm water (110 degrees)
- 1 1/2 C. buttermilk
- 1/2 C. vegetable oil
- 4 1/2 C. all-purpose flour
- 1 tsp. salt
- 1 tsp. vanilla extract
- 1/2 tsp. baking soda
- 1/2 C. butter, melted
- 1 1/4 C. brown sugar
- 1 1/2 tsp. ground cinnamon
In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes. In a small saucepan, heat the buttermilk until warm to the touch. Pour the buttermilk and oil into the yeast mixture; mix well. Combine the flour, salt and baking soda. Stir the flour mixture into the liquid 1 C. at a time, until a soft dough forms. Turn dough out onto a lightly floured surface and knead 20 times. Cover and let rest for 15 minutes.
In a small bowl, stir together the butter, brown sugar, vanilla extract and cinnamon. On a lightly floured surface, roll dough out into a large rectangle. Spread the brown sugar and butter mixture over the dough, roll up into a log and pinch the seam to seal. Slice into 1 inch pieces and place cut side up in a lightly greased 10x15 baking pan. Cover and let rise 30 minutes or cover and refrigerate overnight. If baking immediately, preheat oven to 400 degrees. Bake in preheated oven for 20-25 minutes, until golden brown. Let stand for 2-3 minutes before serving.