Cinnamon Rolls

There is nothing quite like the smell of freshly baked bread, and if you add some cinnamon into the mix, oh my! This issue celebrates breads – from those fluffy yeast rolls you remember grandma making for Sunday dinners, to the light and fluffy biscuits that are amazing slathered with butter and jelly. And, let’s not forget those ooey-gooey cinnamon rolls that fill the house with the scents of cinnamon and nutmeg. I can smell them already, can you?

Cinnamon Rolls

Course Breads and Rolls
Servings 24 rolls


  • 1 pkg. yeast
  • 1/2 c. warm water
  • 1/2 c. oil
  • 4-1/2 C. flour
  • 1/4 c. sugar
  • 1 T. baking powder
  • 1 t. Salt
  • 1/2 t. baking soda
  • 2 c. buttermilk (or soured milk)
  • Extra flour for kneading
  • 1 stick butter softened
  • Brown sugar
  • Cinnamon
  • nutmeg


  • Dissolve yeast in warm water.
  • Put flour, sugar, baking powder, salt and baking soda in large mixing bowl and mix.
  • Add oil, yeast and buttermilk and mix.
  • Cover until it has at least doubled in size.
  • This dough is very loose. Lightly work in enough flour so that dough isn’t sticky and can be rolled out. Don’t overwork the dough or the rolls will be tough.
  • Roll out dough to large rectangle about 1/2-inch thick. Spread with butter.
  • Liberally cover with brown sugar, cinnamon and a bit of nutmeg.
  • With the long side facing you, roll up dough and cut into 1-inch slices.
  • Place slices in greased 9x13-inch pan and another 8x8-inch pan. Don’t crowd them. Cover and refrigerate overnight.
  • In the morning, remove from refrigerator and let set 30 minutes before baking.
  • Bake uncovered at 350 degrees for 25-30 minutes until golden and center rolls are done in the middle.
  • Remove from oven and frost with your favorite cream cheese frosting or glaze.


Makes approximately 24 rolls.