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
Prep time
Cook time
Total time
Saco Powdered Buttermilk works perfectly in these cinnamon rolls. Powdered buttermilk is a good ingredient to keep on hand for when you are out of milk.
Author: Cookie Madness
Recipe type: Breakfast
Cuisine: American
Serves: 8
Ingredients
- 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
- Icing
- 1 cup confectioners’ sugar
- 3 tablespoons milk plus more as needed (I used vanilla almond milk and omitted the vanilla)
- ¼ teaspoon vanilla extract
Instructions
- 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.
Anna says
January 20, 2019 at 11:51 amKathy, thanks for letting me know that your dough was easy to work with as well. Hope you like the finished rolls!
Kathy says
January 20, 2019 at 11:49 amThis is a really interesting recipe. It’s quick to put together and just the right size. I didn’t have buttermilk, either liquid or powdered, so I used milk and added a little vinegar, along with a bit more water. As you said, the dough was very easy to work with. The rolls are in the oven now and looking beautiful!
Sue says
January 19, 2019 at 3:04 pmhttps://www.kingarthurflour.com/recipes/soft-cinnamon-rolls-recipe
This is the recipe I used. No potato flakes. I think you could sub powdered buttermilk just like you did here.
Anna says
January 19, 2019 at 1:39 pmI was going to make the KA ones but didn’t have milk or potato flakes.
Sue says
January 19, 2019 at 12:18 pmI recently made the King Arthur Cinnamon Rolls using the Tangzhong method. We were happy with the results. What I like about yours is that they look perfectly fluffy.