I doubt there is any other non-chocolate dessert I love more than cinnamon rolls. A few years ago I also would have told you that if something isn’t chocolate, then it shouldn’t be sweet. Thankfully, I have mostly passed this hurdle, as you can see by recipes such as my Lazy Fruit Shortbread.
What? I’ve promised you a trick to homemade buttermilk, you say? But of course. I never buy buttermilk because of this trick, just FYI. Let’s all put the buttermilk industry out of business, shall we?
All you do is get one of those clear measuring glasses and put 1 tablespoon of an acid in there, like vinegar or lemon juice. Then, you add milk until the mix reaches the 1 cup line on the measuring cup. Let it stand for 5 minutes, and there you have it: buttermilk. One whole cup of the stuff.
Keep in mind that now this will walk and talk like buttermilk. Which means that when you heat it (which you will, for this recipe), it will separate into a slimy mass of curds. Gosh, guys, aren’t you hungry now?
This is what happened to me, because I knew nothing of buttermilk’s inability to heat like a normal person/dairy product. I threw it out and made some more buttermilk, then I checked online (ah! the internet!) for a way to heat it correctly. What I found out was that buttermilk is low in fats or something, so it separates. To fix that problem, you add a tiny bit of butter in and heat it together. A different place said to just heat the buttermilk on its own for 30 seconds on 30% power in the microwave. Since I was not about to make buttermilk for a third time that day (I have my limits), I combined these two methods, just to be safe. It ended up having to be heated for more like two minutes, but it didn’t separate, which is the important part.
Aren’t you super excited to try out these amazing buttermilk insider secrets now? Come on, I know you are. Here’s the recipe for you:
Buttermilk Cinnamon Rolls
1 1/2 tbsp. active dry yeast
1/4 cup warm water
3/4 cup warm buttermilk
1/2 cup vegetable oil
2 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1/4 cup butter, melted (+ less than a tbsp. more for heating the buttermilk; not melted)
3/4 cups brown sugar
2 tbsp. ground cinnamon
Dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
Heat the buttermilk in the microwave by adding a small amount of butter and heating 30 seconds on 30%, until warm to the touch.
Pour the buttermilk and oil into the yeast mixture; mix well. Combine the flour, salt, and baking soda. Stir the yeast mixture until a soft dough forms.
Turn dough out onto a lightly 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.
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 10×15 baking pan.
Cover and let rise 30 minutes or cover and refrigerate overnight.
Bake in preheated oven 400 degrees F for 20 to 25 minutes, until golden brown. Let stand 2 to 3 minutes before serving.
These were inhaled faster than you can believe. Now go! Fill your house with cinnamon-y goodness!