Cinnamon Roll
Warm cinnamon rolls with a tender dough, infused with cinnamon and sugar, perfect for breakfast or brunch, appealing to those who love sweet, comforting baked treats.
Ingredients
Instructions
- Cut shortening into dry ingredients until mixture resembles coarse crumbs.
- Dissolve yeast in 1/4 cup warm water and let sit until frothy.
- Add the yeast mixture to the buttermilk and stir well.
- Divide the dough in half. Roll out each half flat with a rolling pin.
- Brush melted butter onto each rolled-out dough sheet.
- Sprinkle heavily with cinnamon and sugar over the buttered dough.
- Roll up each dough sheet long ways into a log.
- Lay the rolled dough into a greased Bundt pan.
- Bake at 450°F until golden brown, about 15 minutes.
Tips & Substitutions
For perfect cinnamon rolls, ensure your yeast is fresh for optimal rising. If you don’t have buttermilk, substitute with milk mixed with a tablespoon of vinegar or lemon juice. For a richer flavor, consider adding a dash of vanilla extract to the butter before brushing it on the dough. You can also experiment with different spices like nutmeg for a twist.
Serving Suggestions
These cinnamon rolls are delightful served warm, drizzled with a simple icing made of powdered sugar and milk. They pair beautifully with a cup of coffee or tea for breakfast or brunch. Consider serving alongside a fresh fruit salad or a side of 'Mom'S Kneaded Biscuit Wedges' for a fantastic spread.
Storage & Reheating
Store leftover cinnamon rolls in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate them for up to a week. To reheat, wrap them in foil and warm in a 350°F oven for about 10 minutes, or microwave for 20-30 seconds until warm.
Nutrition & Diet Analysis (per serving)
Each serving of Cinnamon Roll contains roughly 285 calories, with 8g protein, 46g carbohydrates, and 8g fat. It is a good source of protein (15% of the Daily Value), iron (12% of the Daily Value), and calcium (10% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use all-purpose flour instead of bread flour?
Yes, you can use all-purpose flour as a substitute for bread flour in this recipe. The rolls may be slightly less chewy, but they will still turn out delicious. Just ensure to measure accurately and consider adjusting the liquid if the dough feels too sticky.
What can I use instead of shortening?
If you prefer not to use shortening, you can substitute it with an equal amount of unsalted butter or coconut oil. This will add a richer flavor to the cinnamon rolls. Just ensure the butter is softened for easy incorporation into the dry ingredients.
How do I know when the cinnamon rolls are done baking?
The cinnamon rolls are done when they are golden brown on top and sound hollow when tapped. You can also insert a toothpick in the center; it should come out clean or with a few moist crumbs. Keep an eye on them to avoid overbaking.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).