|I made two recipes of Buttermilk Cinnamon Rolls this morning. From one I got 80 of the smaller-sized rolls and from the other I got 24 of the giant-sized rolls.|
I delivered a big batch of cinnamon rolls early this morning to my friend Pam who was at St. Bartholomew's Episcopal Church in Beaverton, getting ready to serve a special breakfast for the choir, bell choir, clergy and instrumentalists to enjoy between Easter morning services.
Pam had a large sunny room in the church all ready with place settings, living flower centerpieces, candy and baskets for the cinnamon rolls. It looked beautiful.
My recipe for buttermilk cinnamon rolls makes 24 giant-sized rolls but for Pam, I got 80 smaller-sized rolls out of one batch.
Of course I had to make two batches since my family would be very disappointed if they smelled cinnamon rolls but were told they couldn't have any.
|Here is a side by side comparison of how I arranged the giant-sized and smaller-sized rolls on the sheetpans. A single recipe fills two sheetpans with the bigger rolls (24) or four sheetpans with the smaller rolls (80).|
From start to finish the rolls took 3 1/2 hours to make. Here's a timeline in case you too want to make them and serve them at just the right moment, warm from the oven.
3:30 a.m — Get out of bed and scald the quart of buttermilk.
3:45 a.m. — The buttermilk has cooled enough so start making the dough.
4:15 a.m. — The dough is done, covered and rising.
5:15 a.m. — Make the rolls.
6:00 a.m. — The rolls are rising.
6:30 a.m. — Bake the rolls.
6:50 a.m. — The rolls are out of the oven and it's time to make the frosting.
7:00 a.m. — Frost the rolls and serve them warm!
And, here's the recipe for Buttermilk Cinnamon Rolls:
Buttermilk Cinnamon Rolls
(makes 24 giant cinnamon rolls)
Note - If you want to alter the recipe to make 80 smaller-sized rolls, divide the dough into fourths instead of half and shape each into an 8x20-inch rectangle. Top each rectangle with 1/4 of the butter and 1/4 of the cinnamon sugar mixture. Tightly roll the rectangles into a cylinder and cut 20 cinnamon rolls out of each. Bake the rolls 20 to a sheetpan for 10 to 12 minutes, switching the pans from the top and bottom racks midway through baking.
2 tablespoons active dry yeast
1/2 cup warm water
1 1/3 cups canola oil
1 cup sugar
1 teaspoons salt
4 cups buttermilk, scalded and cooled
12 to 14 cups flour
Dissolve the yeast in the water and set aside. In a large bowl, mix together the oil, sugar, eggs and salt. Add the buttermilk and yeast mixture. Finally, add the flour, a cup at a time until a soft dough forms. Knead the dough on a floured surface for 5 to 7 minutes or until the dough becomes smooth. Place the dough in a large clean bowl and cover with a towel or plastic wrap. Let the dough rise until is is double in bulk, about 1 hour.
1/3 cup butter, softened
1/2 cup granulated sugar
1/2 cup brown sugar
4 teaspoons ground cinnamon
Optional: 1 1/2 cups raisins for the whole batch or 3/4 of a cup for half the batch
In a bowl, combine the sugars, cinnamon and raisins if desired.
Spread half of the butter evenly on each rectangle of dough and sprinkle with the sugar mixture covering the dough evenly and leaving a 1/2 inch line of uncovered dough at the top.
Slice the cylinder into 12 rolls and place them evenly spaced on a greased or parchment lined baking sheet.
Cover the rolls loosely with plastic wrap and let them rise until the spaces between the rolls begin to fill in, about 30 to 40 minutes.
Let the rolls cool slightly before icing.
1 package (8 oz.) cream cheese, softened
2 tablespoons milk
1/2 cup powdered sugar
1 teaspoon vanilla
Whip the cream cheese until smooth. Add the powdered sugar and whip again. Finally add the milk and vanilla.
With a table knife or offset spatula, evenly ice the tops of the rolls before serving.