Cinammon Rolls






The smell of fresh cinnamon rolls in the morning cannot be described in words.

It is a combination of Christmas morning and the sight of Brad Pitt in Troy. That good.

Bread flour can be substituted and will yield chewier rolls rather than soft and fluffy.  You also want your buttermilk warm enough to activate the yeast yet not hot enough to kill it. 40 seconds in the microwave seemed to do the trick.

Floss is a genuine life-saver. It produces the most uniform rolls with clean edges. Magic.



  • 2 ½ cups all-purpose flour (or 2 ¼ cups bread flour)
  • 1 cup buttermilk (warmed, not hot)
  • 2 ¼ tsps instant dry yeast (one 7g packet)
  • 2 tbsps vegetable oil
  • 2 tbsps granulated sugar
  • ¼ tsp salt



  • ½ cup unsalted butter (very soft)
  • ⅓ cup granulated sugar
  • ⅓  cup light brown sugar (packed)
  • 3 tbsps cinnamon



  1. Set oven to 180°C (350°F) and spray a 9 x 9 pan with cooking spray (or equivalent pan)
  2. In the bowl of a mixer with dough hook attached (or by hand) combine all dough ingredients and knead
  3. Turn dough out onto a flour-sprinkled/cooking-sprayed surface
  4. Roll dough into a 9 x 14 rectangle
  5. Spread butter onto the dough leaving a small margin around the sides
  6. Sprinkle the combined filling ingredients onto the buttered dough
  7. Roll the dough into a tight log so that its 14 inches long
  8. Use plain floss to slice the log into 1-inch thick pieces
  9. Place rolls in pan and bake for 28 minutes
  10. Serve warm or reheat before serving

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