Food and travel stories from a Pinay expat: Buttermilk Cinnamon Rolls

Was so stressed last week with all the traffic whilst doing the morning school drop that I wasn’t able to cook anything worthwhile the whole week or so, I feel.

Now with the school half-term break on, there’s practically no traffic and I even had some time this morning to bake my cinnamon rolls!

Admittedly, I started making the dough last night since anything with yeast needs time to proof and rise. But hey, all that kneading and punching is equal to a gym workout, hence the decision to finish off baking in the morning…besides, who wouldn’t want to wake up to the smell of freshly baked cinnamon rolls?! That statement is purely intended for my hubby’s benefit J

Buttermilk Cinnamon Rolls

2 (1/4 ounce) packages active dry yeast

1/4 cup water (45 degrees C)

1 1/2 cups buttermilk

1/2 cup vegetable oil

4 1/2 cups all-purpose flour

1 teaspoon salt

1/2 teaspoon baking soda

1/2 cup butter, softened

1 cup brown sugar, can increase to 1 ¼ c. (if you want)

4 teaspoons ground cinnamon

Directions:

In a large bowl, dissolve yeast in warm water.

Let stand until creamy, about 10 minutes.

Heat the buttermilk in the microwave for 30 sec. 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 cup at a time, until a soft dough forms.

Turn dough out onto a lightly floured surface and knead 20 times.

Cover with a wet cloth and let rest for 15 minutes in a warm place. (I put my bowl on a stool near a pre-heated 100’C oven, with the oven door a bit open.)

In a small bowl, stir together the butter, brown sugar 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 buttered 10x15 baking pan.

Cover and let rise 30 minutes or cover and refrigerate overnight.

If baking immediately, preheat oven to 200 degrees C for 10 mins.

Bake in preheated oven for 20 to 25 minutes, until golden brown.

Take out pan and let stand for 2 to 3 minutes before turning out the rolls on a flat pan for frosting.

Cream Cheese Frosting:

1 pack Philadelphia cream cheese – 200 gms.

100 gms. softened butter

¾ c. icing sugar or more (according to your taste, personally, I do not like my frosting to be very sweet)

1 tsp vanilla

3 tablespoons milk

Directions:

Beat cream cheese in a bowl using a hand mixer for 30 secs. Add softened butter and sugar, beat for 1 minute. Add vanilla essence and milk, beat for 30 secs more.

Frost rolls while still warm.