Buttermilk Cinnamon Rolls

I have never made Cinnamon Rolls from scratch - there is something so easy and satisfying about popping open a can provided by Pillsbury, laying the rolls out on a baking sheet and then frosting them with the gooey sugary frosting that conveniently comes in the can - PLUS you could lick the lid of the frosting. In this particular instance I was still trying to use up the Buttermilk and our director had mentioned he like sweet breads, like cinnamon bread so I thought these might go over well and did they ever. The following is a not super easy but also not terribly complicated recipe for 

Buttermilk Cinnamon Rolls

INGREDIENTS:

1 Tbs Active Dry Yeast or 2 packages of Active Dry Yeast

1/4 Cup Warm Water

1 1/2 Cups Buttermilk

1/2 Cup Vegetable Oil

4 1/2 Cups All-Purpose Flour

1 tsp Salt

1/2 tsp Baking Soda

1/2 cup Butter, melted

1 1/4 cups Brown Sugar

1 1/2 tsps. Ground Cinnamon

DIRECTIONS:

 1. In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes. In a small saucepan, heat the buttermilk until warm to the touch.

2. Pour the buttermilk and oil into the yeast mixture; mix well. Combine the flour, salt and baking soda. Stir the flour mixture into the liquid 1 cup at a time, until a soft dough forms. Turn dough out onto a lightly (my dough was pretty sticky so I was very generous with flouring my surface) floured surface and knead 20 times. Cover and let rest for 15 minutes. In a small bowl, stir together the butter, brown sugar and cinnamon.

3. On a lightly floured surface, roll dough out into a large rectangle. Spread the brown sugar and butter mixture over the dough, roll up into a log and pinch the seam to seal. Slice into 1 inch pieces and place cut side up in a lightly greased 10x15 baking pan(mine fit nicely in a 9x13 cake pan). Cover and let rise 30 minutes or cover and refrigerate overnight (I covered and refrigerated overnight). If baking immediately, preheat oven to 400 degrees F (200 degrees C).

4. Take out of refrigerator and let rise for an additional hour to hour and a half. Bake in preheated oven for 20 to 25 minutes, until golden brown. Let stand for 2 to 3 minutes before serving.

I then made a cinnamon butter that you could put on the rolls as an option instead of frosting them. The recipe for this came from Martha Stewart but I tweaked it because I couldn't get it to turn into anything worth eating. My recipe is as follows

CINNAMON HONEY BUTTER

INGREDIENTS:

• 1 1/4 cup confectioners' sugar
• 1/2 cup (1 stick) unsalted butter, melted
• 2-3 tablespoons honey
• 2-3 teaspoon ground cinnamon
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• DIRECTIONS:
• In a medium bowl, beat confectioners' sugar, unsalted butter, honey, and ground cinnamon until smooth, 4 to 5 minutes. Should be a thicker consistency - the second day I heated the frosting to soften it and it turned into a nice glaze.
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