Rating: 5 stars
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Sticky and sweet, these rolls are a treat to wake up to. They can rise in the fridge overnight and be baked freshly for breakfast.

Recipe Summary

20 mins
50 mins
1 hr 40 mins
30 mins
12 cinnamon rolls


Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Mix water and yeast together in a bowl. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes.

  • Whisk buttermilk and oil into the yeast mixture. Stir in flour, salt, and baking soda until dough comes together.

  • Turn dough out onto a floured work surface; knead until smooth and elastic, about 10 minutes. Let dough rest for 15 minutes.

  • Whisk 3/4 cup brown sugar, 4 tablespoons melted butter, and cinnamon together in a bowl.

  • Roll dough out into a 12-inch long rectangle about 1/4-inch thick. Spread cinnamon mixture evenly on top. Roll up lengthwise into a log; cut into 1-inch slices using a serrated knife.

  • Whisk remaining 3/4 cup brown sugar, 6 tablespoons melted butter, and molasses together in a small bowl. Pour into a greased 9x13-inch baking pan. Arrange dough slices on top. Cover and let rise at room temperature for 30 minutes.

  • Preheat oven to 350 degrees F (175 degrees C).

  • Bake in the preheated oven until golden brown on top, 20 to 25 minutes.

Cook's Note:

You can let rolls rise in the refrigerator overnight instead of at room temperature in step 6.

Nutrition Facts

343 calories; protein 3.6g; carbohydrates 50.6g; fat 14.6g; cholesterol 26.1mg; sodium 217.2mg. Full Nutrition