buttermilk cinnamon rolls.

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Do you have a way of dealing with awkward situations? Do you comment on the awkwardness or just let it happen? I never know which one is better. I haven’t quite found a good way to deal with those awkward times yet…maybe soon. Usually I end up at home watching YouTube videos like Christina Perri, Colbie Caillat, John Mayer, etc. Is that what they call a coping mechanism? Who really knows. Let’s all just eat cinnamon rolls and be happy. Okay? Awesome. This is why I like you. (P.S. YouTube adds are the worst..)

I have a couple reasons for making these cinnamon rolls:
1. I bought way too much buttermilk and need a reason to use it up.
2. I currently have use of a Kitchenaid mixer, so I am taking advantage of it.
3. Cinnamon rolls are delicious.
4. I got off work early yesterday, so I had time.
5. It was Tuesday.
6. Cinnamon rolls are delicious.

These are all really great reasons to make cinnamon rolls. You know how much I love single bowl recipes that are really simple and fast. This is pretty much the opposite of that. But when you pull these out of the oven and immediately eat 2 of them you realize it was way worth it. (Also, I’m totally listening to the song “Realize” by Colbie Caillat right now….didn’t even plan that.) Plus, when the delicious yeasty dough is rising, there’s plenty of time to do other things like practice the oboe, start knitting mittens, or take a nap. The possibilities are endless!

I’m going to tell you right now that this filling is delicious. I found 2 different recipes for these and mixed them together. I love the idea of pecans in my cinnamon rolls. Love it. You can just see the deliciousness that is happening in that bowl right? It’s so good.

You should make these. It doesn’t have to be a special occasion. It can be Tuesday. You can share them with people you care about. That’s what makes them special. Friends are blessings. And so are cinnamon rolls.

Buttermilk Cinnamon Rolls

adapted from Mel’s Kitchen

makes 12 rolls

Rolls:

3/4 cup buttermilk, warm

6 Tablespoons butter, melted and cooled slightly

3 large eggs

4 and 1/4 cups flour

1/4 cup sugar

2 and 1/4 teaspoons (1 pkg) instant yeast

1 and 1/4 teaspoons salt

Filling:

3/4 cup brown sugar

1/4 cup white sugar

3/4 cup chopped pecans

2 teaspoons cinnamon

1 Tablespoon butter, melted

3 Tablespoons butter, softned

Glaze:

1 and 1/2 cups powdered sugar

2 ounces cream cheese, softened

3 Tablespoons milk, 2% or whole

1/2 teaspoon vanilla extract

Starting with the dough: whisk together warm buttermilk and melted butter. In the bowl of a stand mixer fitted with the bread hook attachment combine 4 cups of flour, sugar, yeast, and salt. With the mixer on low add the buttermilk and butter mixture and then eggs, 1 at a time. Mix until the dough starts to come together. Increase the speed of the mixer to medium and knead until the dough becomes sticky and elastic (about 6-10 minutes). If the dough still looks really sticky after a couple minutes of kneading add more flour a Tablespoon at a time until the dough starts to come away from the side of the bowl. When dough is ready, place it in a large lightly oiled bowl and cover with plastic wrap. Let the dough rise in a warm place until doubled in size, about 2 to 2 1/2 hours.
While the dough is rising make the filling. Combine sugars, pecans, and cinnamon in a small bowl. Drizzle the melted butter in and mix until everything is combined. Set aside. Grease a 9×13 pan lightly and set that aside as well.
When the dough is ready turn it out onto a lightly floured surface. Press it into a 16×12 inch rectangle. Spread the softened butter on the rectangle with a spatula. Sprinkle the filling evenly over the butter leaving an inch border along the long end farthest from you and gently press into the dough.
Starting with the closest long end, tightly roll the dough up. Pinch the seam closed and roll seam-side down. Make sure the diameter of the log is mostly even throughout. Pat the ends to even them up. Cut into 12 pieces and arrange, cut side down, in the pan. Cover with plastic wrap and let rise in a warm place until doubled in size, about an hour.
When ready, bake the rolls at 350 degrees for 20-25 minutes or until the tops are lightly golden.
While the rolls are baking make the frosting. Mix the cream cheese and milk together in a bowl until somewhat smooth. Add the vanilla and powdered sugar and whisk until smooth and your desired consistency is reached. When the rolls are finished baking drizzle the frosting over the top. Serve immediately, or at least while they’re still warm.

These rolls will stay fresh in an airtight container or covered in plastic wrap for 4-5 days at room temperature.

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2 responses »

  1. In the words of Dr Anderson, “Well, I thought that I could either go to that meeting about the marathon…or I could eat a cinnamon roll =)”

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