Our plans for Saturday were snowed out, so naturally that was the perfect excuse to make cinnamon rolls. The only problem was I didn’t have any milk for the dough. What I did have, and what I always try to keep around, is a can of Saco Powdered Buttermilk. In this case it saved the day because I was able to make some pretty good cinnamon rolls.
Here’s the recipe exactly as I made it. If you don’t have buttermilk powder and need to use buttermilk instead, just use ¾ cup of buttermilk and add 2 tablespoons of water or as needed.
Powdered Buttermilk Cinnamon Rolls
- 2 1/4 cups all-purpose flour 280 grams
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1 1/4 ounce package instant yeast
- 1/4 cup buttermilk powder
- 1 tablespoon sugar
- 3/4 cup hot tap water plus 2 T. water
- 1/4 cup vegetable oil
- 4 tablespoons butter melted
- 1/2 cup plus 2 tablespoons brown sugar
- 3/4 teaspoon ground cinnamon
- 1 cup confectioners’ sugar
- 3 tablespoons milk plus more as needed I used vanilla almond milk and omitted the vanilla
- ¼ teaspoon vanilla extract
- In the bowl of a stand mixer, combine the flour, salt, baking soda, rapid rise yeast, buttermilk powder and sugar.
- Add 3/4 cup very hot tap water and stir until mixed, then add the oil and stir. At this point dough should still be a little dry, so add 2 tablespoons more hot water.
- Attach dough hook to the mixer and let the mixer knead the dough for about 8 minutes or until smooth and elastic.
- Cover bowl and let sit for 30 minutes.
- Meanwhile, stir together butter, brown sugar and cinnamon.
- On a pastry mat (or a lightly floured surface), roll the dough into a rectangle about 9x14. Note: If you are using a pastry mat, you may not need any extra flour because the dough is so pliable and easy to work with. So use flour only if needed.
- Spread the brown sugar mixture over the rectangle. Starting with a short side, roll into a cylinder.
- Slice into 8 pieces and place cut side up in a generously buttered 9 inch round cake pan.
- Cover loosely with a greased piece of foil and let rise for about 30 minutes.
- Preheat oven to 375 degrees F.
- Bake in preheated oven for 25 minutes to 30 minutes or until golden brown.
- Remove from oven and let cool slightly while you make the icing. To do this, put a cup of confectioners' sugar in a 2 cup Pyrex measuring cup or a bowl. Add 2 tablespoons of the milk and the vanilla and stir well, then continue adding milk 1 tablespoon at a time, stirring until smooth. Pour or drizzle over rolls.