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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.