Holiday Entertaining: Classic Cinnamon Rolls

Christmas Breakfast RebeccaGordon ButtermilkLipstick How To Make Cinnamon RollsHoliday Entertaining

Talk Of Alabama
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Holiday Entertaining With Rebecca Gordon: Classic Cinnamon Rolls Part 1

Holiday Entertaining With Rebecca Gordon: Classic Cinnamon Rolls Part 2

Holiday Entertaining With Rebecca Gordon: Classic Cinnamon Rolls Part 3

Christmas Morning Breakfast

Buttermilk & brown sugar give these fluffy pillows distinctive southern charm.
A seasonal favorite, cream cheese frosting, covers the morning glories like a cozy blanket. 
Bake & ice the night before guests arrive for a special treat the next morning.

How To Make Buttermilk Cinnamon Rolls RebeccaGordon ButtermilkLipstick Southern Hostess Holiday Brunch

rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickClassic Cinnamon Rolls With Cream Cheese Frosting
makes 1 dozen

1/2 cup warm water
1 {1/4-oz} package active dry yeast
1/2 cup butter, divided
2/3 cup whole buttermilk, at room temperature
1 egg, at room temperature
1 1/4 cup dark brown sugar, divided
3 1/2 to 3 3/4 cup ap flour
1 tsp table salt
2 1/2 Tbsp ground cinnamon
Cream Cheese Frosting
Chopped, toasted pecans

Stir together the water & the yeast in a measuring cup.
Let stand for 5 minutes.

the mixture should be foamy on the surface if the yeast is activated properly

Meanwhile, melt 3 Tbsp butter in a microwave-safe bowl.
Set aside the remaining butter & soften at room temperature to spreading consistency.

Place the buttermilk, the egg & the melted butter in the bowl of a heavy-duty stand mixer.
Crumble 1/4 cup of the brown sugar over the surface.
Stir the mixture with a rubber spatula until blended.

Whisk together 3 1/2 cups of the flour & the salt in a small bowl.
Add to the buttermilk mixture & blend on low speed for 1 minute.
Stop the mixer & scrape down the sides with a rubber spatula.

Add the yeast mixture & blend on low speed for 1 minute.
Once the dough comes together, blend on medium speed for 5 minutes.

the mixer may dance on the countertop so do not leave it unattended

if the dough appears to cling farther than 3-inches on the bottom of the bowl
add 2 additional tablespoons of flour & continue blending

you’re looking for a soft, supple dough that isn’t tight
approximately 1-inch of the dough will cling to the bottom of the bowl as it mixes

Stop the mixer. Sprinkle 2 tablespoons of flour over the dough.
Remove with a bowl scrapper onto a cutting board.

Form the dough into a ball & place in a large lightly greased bowl.
Coat the surface with cooking spray & cover with plastic.
Let rise in a warm spot free from drafts for 1 1/2 hours or until doubled in bulk.

Lightly grease 2 {8-inch} cake pans or cast iron skillets.
Combine the remaining 1 cup brown sugar & the cinnamon.

Punch the dough down & place onto a lightly floured work surface.
Roll the dough to a 15-x 20-inch rectangle.
Smear the softened butter over the dough surface using a pastry brush or your fingers.
Sprinkle the brown sugar mixture evenly over the dough.

Roll the dough up longways, jelly roll fashion.
Cut into 12 even pieces using a serrated knife.

Place 6 pieces of dough, cut side up, into each cake pan.
Coat the surface with cooking spray & cover loosely with plastic wrap.
Let rise in a warm spot free from drafts for 45 minutes or until doubled in size.
Remove the plastic wrap.

Preheat the oven to 350 degrees.

Bake the filled pans on the center rack in the oven
for 20 to 25 minutes or until golden brown on top.

Prepare the Cream Cheese Frosting.
Spread the frosting over the warm cinnamon rolls.
Sprinkle with pecans, if desired.

How To Make Cream Cheese Frosting RebeccaGordon ButtermilkLipstick Holiday Southern Hostess

rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickCream Cheese Frosting
makes about 1 1/2 cups

3-oz cream cheese, softened
3 Tbsp butter, softened
1 1/2 cups powdered sugar
1 tsp vanilla

Beat all of the ingredients with an electric hand mixer until fluffy & smooth.
Use as directed.

How To Make Cinnamon Rolls Rebecca gordon buttermilklipstick southern hostess holiday breakfast brunchFROM THE KITCHEN OF BUTTERMILK LIPSTICK 
{testing notes}

How To Make The Fluffiest Cinnamon Rolls Ever
A little time & patience delivers the goods

The 411

The Technique

Patience, really, is the key to big, beautiful breakfast rolls.
Do not rush the rise time be it the first or the second.

Without getting too science-y…
Dough & room temperature helps determine the length of time it takes
before moving to the next step in the recipe.

This isn’t a shortcut method.
Just sit back & relax because the end result is more than worth it.
Plus it’s fun to do something new.

Classic Buttermilk Cinnamon Rolls Cream Cheese Frosting rebeccagordon buttermilklipstick southern hostess brunch holiday casualThe First Rise

The time will vary however the visual cue remains constant every time.
It may take 45 minutes or 1 1/2 hours for the dough to double in bulk.

Follow the visual.
This will ensure wonderfully tasty & light cinnamon rolls.
This dough is ready to be punched down.

How To Make Cinnamon Rolls rebeccagordon buttermilklipstick breakfast holiday brunchThe Covering

Once the dough has been punched down,
push the dough into a rectangular shape using your hands.
Gently tug the corners to get it started.
Use a rolling pin to finish the task.

Smear the surface with the butter.
Top with the cinnamon-sugar.

How To Make Classic Buttermilk Lipstick Cinnamon Rolls rebeccagordon buttermilklipstick breakfast holiday brunchThe Slicing

Once the dough has been rolled up,
use a serrated knife to cut into generous portions.

I begin the cuts in the center & cut each half in half.
Each piece will then be cut into thirds.

These are now ready to be placed into the prepared cake pans for a second rise.

How To Make Cinnamon Rolls rebeccagordon southern hostess christmas breakfastThe Second Rise

Don’t cut the time short.
Your patience will be well worth it.
This is crucial for that perfect cinnamon roll texture…
Soft, light & airy.

These rolls have just been placed into the pans.
In about 45 minutes, they will be oven ready.

The Oven Spring

Once these hit the heat, oven spring begins to take place.
I. Love. Oven. Spring.

Sometimes I turn on the oven light
& watch the whole dadgum thing take place in real time.
Geeky, yes… but who flippin’ cares.
It’s fascinating.

Oven spring takes place when gasses begin expanding & the yeast starts to die.
It’s very dramatic because it all takes place on the front end of the bake time.
It’s the extra little nudge that helps fill in the pan gaps.
That’s why you want to give these guys some room on the front end.

How To Make Cinnamon Rolls RebeccaGordon ButtermilkLipstick The Baked Cinnamon Rolls

The rolls have a nice golden brown on the edges.
Notice how the second rise & the oven spring filled in the spaces.
These beauties are ready for a generous coating of Cream Cheese Frosting.

music to your ears
“Angels We Heard On High” James Chadwick

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Rebecca Gordon

Be sweet.

About Rebecca Gordon

* Southern Born * Southern Bred * Tailgate Queen * Southern College Football Fanatic * SEC Tailgate Strategist * Southern Recipe Writer & Sometimes Novelist * Half-Hour Hostess * Media Personality * Houndstooth Hound Owner * Small Town Dreamer * Big Idea Doer * 3rd Generation Pimiento Cheese Fixer * Casserole Maker * Budweiser Drinker * Bourbon Cocktail Sipper * Peanut Butter Love Affair * Cookie Monster * Calorie Burner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer but doesn't care * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.


7 Responses to Holiday Entertaining: Classic Cinnamon Rolls

  1. Judy Hoggle December 23, 2015 at 12:25 pm #

    I watched you make the cinnamon rolls, looked delish! I will amkwe them for us…looked so so easy..Judy H. Demopolis

    • Rebecca Gordon December 23, 2015 at 6:02 pm #

      Hi Judy, Thanks for dropping by & for the kind words. The cinnamon rolls are divine! I had one for lunch when I got home & dropped off a pan to my mom & dad– they dug right in as well. Have a wonderful holiday & let me know how I can help! xo, Rebecca

  2. Judy Hoggle December 23, 2015 at 12:41 pm #

    Sorry I mispelled” make them”..Judy H.

  3. Becky S. December 23, 2015 at 8:13 pm #

    Just want to make sure, do you use plain flour?

    • Rebecca Gordon December 24, 2015 at 7:39 am #

      Hi Becky, Yes, all-purpose flour. I wanted to use something most folks would have on hand. Enjoy!

  4. Becky S. December 23, 2015 at 8:21 pm #

    Also can you use the rapid rise yeast?

    • Rebecca Gordon December 24, 2015 at 7:42 am #

      Hi Becky,

      I didn’t test with rapid rise yeast but I think they would work just fine. I may even use it the next time I make them. It could cut the rise times considerably. Have a wonderful Christmas! Rebecca

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