On a roll
Add flavor and a little spice to your Mother's Day menu
A spice-scented morning: Easy cinnamon rolls add aroma and comforting warmth. (Chicago Tribune/Bill Hogan)
Oh sure you can buy cinnamon rolls. But the homemade version is an exponential improvement, the spirals of pastry and spice unrolling more than just breakfast.
Having mastered a basic recipe, making cinnamon rolls becomes not only easy but easily repeatable. No malls, no truck stops, no jelly beans necessary, just the spice route to your kitchen. Mom's gonna love it!
Although you can knead the dough by hand, making this recipe in a mixer fitted with a dough hook is a lot easier. After 5 minutes in the machine, turn the dough out into a buttered bowl to rise for an hour. Then you're ready to, um, roll.
Prep: 40 minutes
Rise: 2 hours
Cook: 20 minutes
Servings: 12 rolls
1 cup buttermilk, at room temperature
2 eggs, at room temperature
4 cups plus 1 tablespoon flour, plus extra as needed
1/4 cup sugar
2 packages (1/4 ounce each) active dry yeast
1/4 teaspoon baking soda
2 tablespoons plus 1/4 teaspoon cinnamon
2 1/4 teaspoons kosher salt
6 tablespoons (3/4 stick) softened butter, cut into cubes, plus 6 tablespoons melted butter