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Buttermilk Cinnamon Rolls with Cream Cheese Glaze

yield: 12 large cinnamon rolls
5 from 1 vote

Special Equipment

  • an 18 x 12 "half sheet" jelly roll sheet pan


For the Dough

  • 7 cups all-purpose flour
  • 1/3 cup granulated sugar
  • 3/4 teaspoon baking soda
  • 2 teaspoons salt
  • 1 tablespoon instant yeast (see baker's notes)
  • 2 1/3 cups buttermilk, warmed to lukewarm
  • 2 large eggs, at room temperature
  • 1/2 cup vegetable oil

For the Cinnamon Filling

  • 1/3 cup unsalted butter, melted
  • 3/4 cup granulated sugar
  • 3 1/2 teaspoons ground cinnamon
  • 1 cup raisins

For the Cream Cheese Glaze:

    (makes 1 cup, enough for 12 large cinnamon rolls)

    • 3 ounces cream cheese, softened
    • 2 tablespoons milk
    • 1/2 teaspoon vanilla
    • 1 1/2 cups confectioner's sugar


    • In a large bowl, whisk together 7 cups all-purpose flour, 1/3 cup granulated sugar, 3/4 teaspoon baking soda, 2 teaspoon salt and 1 tablespoon yeast. Set aside.
    • In a large liquid measuring cup, whisk together 2 1/3 cups buttermilk (warmed to lukewarm), 2 eggs, and 1/2 cup vegetable oil. Set aside.
    • Use a tall cup or a large measuring cup to make a well in center of the dry ingredients (from the 1st step) and add liquid ingredients (from the 2nd step), using a wooden spoon or rubber spatula to stir until combined. As the dough starts to form, transfer to a lightly floured counter and knead for 10 minutes until the dough is smooth and elastic. If the dough is sticking, you can add up to 1/2 cup of extra flour as you knead, but don't over do it.
    • Transfer the dough to a greased bowl, cover with plastic wrap, and store in a warm place until the dough has doubled in size, about 1 1/2 hours.
    • Once the dough has doubled in size, transfer to a lightly floured counter and use a rolling pin to roll into a rectangle about 16 x 24 inches.
    • Use a pastry brush to brush the rolled dough with 1/3 cup melted unsalted butter. Sprinkle heavily with a mixture of 3/4 cup granulated sugar and 3 1/2 teaspoons cinnamon. Scatter 1 cup of raisins onto the dough.
    • Working lengthwise, roll the dough into a log, pinching its edges to seal. Cut the roll into 12 pieces, each about 2 inches wide. Place cut sides down on a parchment-lined 18 x 12 inch jelly roll sheet pan, spaced 3/4 inches apart. Cover with plastic wrap and let rise in a warm place until the edges of the roll are rounded and touching, about 1 to 1 1/2 hours.
    • Once the rolls have risen, preheat the oven to 350 (F). Bake the rolls in the preheated oven for around 25 to 30 minutes, or until the edges of each bun are golden in color. Let cool on a wire rack.
    • While the rolls are cooling, make the cream cheese glaze. Combine 3 ounces softened cream cheese, 2 tablespoon milk, and 1/2 teaspoon vanilla in the bowl of a freestanding electric mixer fitted with a paddle attachment and beat on a low speed until combined. Add 1 1/2 cups confectioner's sugar all at once and beat until fluffy and of drizzling consistency. Use immediately to drizzle on top of each cinnamon roll while the rolls are still warm, using a rubber spatula or knife to spread out the glaze.


    Adapted fromĀ Recipes From The Bun