How I roll: Cinnamon Rolls

I was in the mood for cinnamon rolls this weekend. Something low fuss, warm, and delicious. Enter the Minimalist Baker’s recipe for the ‘World’s Easiest Cinnamon Rolls,’ aka the perfect lazy Sunday treat. I made a few minor tweaks, like buttermilk instead of almond milk and real butter. It’s likely you already have all seven of the ingredients needed and this recipe is the perfect excuse to always have yeast packets on hand. Otherwise you will be like me and have to google ‘Will my yeast from 2011 actually work?’ I also added a simple glaze by eyeballing confectioners’ sugar with milk until it was just the right glaze consistency.

I’ve also added a photo of my travel companion, Jack, who made the journey from STL to Indy yesterday. Jack is a Fort Wayne resident, but enjoys a good road trip and his sister’s (me) baking endeavors.

ps – I plan to double the recipe the next time I make this. Ten cinnamon rolls didn’t seem to be enough….

photo (1)

Serves: 10


1 packet instant yeast

1 cup buttermilk

1/2 cup butter

1/4 tsp salt

3 cups all-purpose flour

1/2 tbsp cinnamon

1/4 cup + 1 tbsp sugar, divided


In a large sauce pan (or in a bowl in the microwave at 30 sec increments), heat the buttermilk and 3 tbsp butter until warm and melted, never reaching boiling. Remove from heat and let cool to 110 degrees, or the temperature of bath water. It should be warm but not too hot or it will kill the yeast.

Transfer mixture to a large mixing bowl and sprinkle on yeast. Let activate for 10 minutes, then add 1 tbsp sugar and the salt and stir.

Next add in flour 1/2 cup at a time, stirring as you go. The dough will be sticky. When it is too thick to stir, transfer to a lightly floured surface and knead for a minute or so until it forms a loose ball. Rinse your mixing bowl out, coat it with canola oil, and add your dough ball back in. Cover with plastic wrap and set in a warm place to rise for about 1 hour, or until doubled in size.

photo 2

On a lightly floured surface, roll out the dough into a thin rectangle. Brush with 3 Tbsp melted butter and top with 1/4 cup sugar and 1/2 – 1Tbsp cinnamon.

photo 3

Starting at one end, tightly roll up the dough and situate seam side down. Then with a serrated knife or a string of floss, cut the dough into 1.5 – 2 inch sections and position in a well-buttered 8×8 square pan (you should have about 10 rolls). Brush with remaining 2 tbsp butter (melted) and cover with plastic wrap. Set on top of the oven to let rise again while you preheat oven to 350 degrees.

Once the oven is hot, bake rolls for 25-30 minutes or until slightly g

Optional: Frost with a simple confectioner’s sugar glaze while the rolls are still warm.

photo 5

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