Buttermilk Cinnamon Rolls – Ready in 30 Minutes
Are you ready for cinnamon rolls in about 30 minutes? YES PLEASE! This recipe is really easy, even for someone like me who doesn’t bake very often. It’s also a great way for the kids to help out!
I can cook all day, but baking isn’t really my thing, as you all know. I promise that any baked good you find on this site will work. These cinnamon rolls follow that rule.
I often buy buttermilk for pancakes or marinades, but I always have some left over. When I don’t want ranch dressing (or more than I already have), I like to try to bake with it. One random Saturday afternoon, I made these cinnamon rolls. What a surprise!
I love the Pioneer Woman’s cinnamon roll recipe, but it takes a lot of time and makes a lot of rolls. Not what I want to do on the weekend. I did change the great icing from that recipe, though. The coffee touch makes it the best ever.
These don’t have any yeast in them and will be ready to eat in about 30 minutes. You can eat it with fruit salad, bacon, or even a mimosa!
Time It Takes
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Total Time: 28 minutes
This is the easiest cinnamon roll recipe ever. No waiting for dough to rise, just mix up in one bowl and bake! YAY! This Buttermilk Cinnamon Roll recipe on @DashOfEvans is great—don’t forget the icing!
Cinnamon Roll Dough Ingredients
- 2 cups sifted all purpose flour
- 1 Tablespoon baking powder
- 1 teaspoon salt
- 1/4 teaspoon baking soda
- 1/4 cup canola or coconut oil
- 3/4 cup buttermilk
- 4 Tablespoons butter, melted
- 3/4 cup white sugar
- 1 teaspoon cinnamon or pie spice
Icing Ingredients
- 1.5 cups powdered sugar
- 2 Tablespoons milk
- 2 Tablespoons butter, melted
- 2 Tablespoons brewed coffee
- 1/2 teaspoon of vanilla extract
- A little bit of salt
Step-by-Step Instructions
- In a large mixing bowl, add sifted flour, baking powder, salt and baking soda. Stir in canola oil and buttermilk. Stir until just blended.
- Remove dough from bowl and place on a floured surface. I love a large cutting board or the clean countertop. Knead the dough for about 2-3 minutes, until smooth. This is what your dough should look like after you’ve mixed the ingredients. It should only take about two minutes.
- Preheat oven to 400ºF. Coat a cast iron with cooking spray (or a round cake pan!).
- Roll dough into a rectangular shape. It doesn’t have to be perfect! As I said, this recipe is easy to follow. Just make sure there’s a longer side, like a rectangle.
- In a small bowl, mix cinnamon and sugar. Instead of just cinnamon, try pie spice to change things up! Set aside.
Brush melted butter over the entire surface. Sprinkle with cinnamon sugar. Use brush again to cover the entire surface, it will become a gritty paste.- Roll tightly into a long log. The ends don’t have to be perfect. Pinch seams to close roll. Make it as tight as you can.
- Use a sharp knife and cut into 1-1.5 inch round cinnamon rolls. You should get about 12-14.
- Place rolls into the cast iron pan, keeping space around each roll.
- Bake for 15-18 minutes, until golden brown.
- Meanwhile, make icing by adding all ingredients into a bowl. Beat over medium speed until smooth. It will be VERY runny, don’t worry. It’s meant to be that way. This icing is meant to soak into the cinnamon rolls, not ice it like a Pillsbury variety.
- Remove rolls from oven and drizzle (okay, drown) with icing. It will thicken from the heat. It will seem like they are drowning in it, but the heat from the pan will make it thicken. Trust me! Serve immediately.
Can we say Oooooh and AHHHHHH!?