Buttermilk Cinnamon Rolls Recipe
A vegetarian Continental recipe with whole wheat flour - (atta), all purpose flour (maida), buttermilk. Ready in 4h, serves 4.
Curated byLucas Dubois🇫🇷
- 1
To begin making the Buttermilk Cinnamon rolls, first mix the flours and salt in a mixing bowl or the bowl of a food processor or stand mixer
whole wheat flour - (atta)(2 cups)all purpose flour (maida)(2 cups)buttermilk(1 cup)butter - melted(1 tablespoon)salt(1/2 teaspoon)-6 butter(5 tablespoon)cinnamon powder (dalchini)(2 tablespoon)buttermilk - (or as required to make a thick glaze)(2 tablespoon) - 2
Blend them together briefly
- 3
In a large measuring cup, measure 1 cup buttermilk
buttermilk(1 cup)butter - melted(1 tablespoon)-6 butter(5 tablespoon)buttermilk - (or as required to make a thick glaze)(2 tablespoon) - 4
To this add honey, melted butter and whisk together
tablespoons honey - (or jaggery or sugar)(2)butter - melted(1 tablespoon)-6 butter(5 tablespoon) - 5
Sprinkle the yeast over the water and allow it to get frothy - about 3-4 minutes
-1/ teaspoons active dry yeast(2)water - lukewarm(1/2 cup) - 6
Add the yeast to the buttermilk mixture
buttermilk(1 cup)-1/ teaspoons active dry yeast(2)butter - melted(1 tablespoon)-6 butter(5 tablespoon)buttermilk - (or as required to make a thick glaze)(2 tablespoon) - 7
If using a food processor/stand mixer; with the food processor/stand mixer running on low speed, gradually pour the buttermilk mixture into the processor over the flour
whole wheat flour - (atta)(2 cups)all purpose flour (maida)(2 cups)buttermilk(1 cup)butter - melted(1 tablespoon)-6 butter(5 tablespoon)buttermilk - (or as required to make a thick glaze)(2 tablespoon) - 8
Add more water if required
water - lukewarm(1/2 cup)buttermilk - (or as required to make a thick glaze)(2 tablespoon) - 9
Allow the flour to form a soft dough within the bowl of the Food processor
whole wheat flour - (atta)(2 cups)all purpose flour (maida)(2 cups) - 10
Or alternately, add the buttermilk mixture to the flour in a mixing bowl and knead with your hands by adding enough warm water (add little by little to avoid wrong consistency) till the flour forms a soft and pliable dough
whole wheat flour - (atta)(2 cups)all purpose flour (maida)(2 cups)buttermilk(1 cup)butter - melted(1 tablespoon)water - lukewarm(1/2 cup)-6 butter(5 tablespoon)buttermilk - (or as required to make a thick glaze)(2 tablespoon) - 11
Turn dough out onto a floured surface and knead again for 8-10 minutes, working the dough very well, until it is smooth and elastic
whole wheat flour - (atta)(2 cups)all purpose flour (maida)(2 cups) - 12
(If using the stand mixer, knead on a medium speed using the dough hook
- 13
)Transfer the formed dough to a lightly greased bowl, turning once to coat all over
- 14
Cover with a wet kitchen towel or plastic wrap and set it aside in a warm place for about 1 to 1-1/2 hours until it has risen and doubled in size
- 15
Meanwhile, for the filling, mix together the butter, cinnamon and the sugars in a small bowl
butter - melted(1 tablespoon)-6 butter(5 tablespoon)cinnamon powder (dalchini)(2 tablespoon)-4 caster sugar(3 tablespoon)-3 brown sugar (demerara sugar)(2 tablespoon)-6 icing sugar(5 tablespoon) - 16
Grease and line a baking sheet or a tray with parchment paper and set it aside for later use
- 17
Once the dough has doubled, cut it in 2 parts
- 18
Dust a working surface with flour and gently roll out each dough ball into a rectangle
whole wheat flour - (atta)(2 cups)all purpose flour (maida)(2 cups) - 19
Spread the butter-cinnamon-sugar mixture evenly on top of the rolled out dough
butter - melted(1 tablespoon)-6 butter(5 tablespoon)cinnamon powder (dalchini)(2 tablespoon)-4 caster sugar(3 tablespoon)-3 brown sugar (demerara sugar)(2 tablespoon)-6 icing sugar(5 tablespoon) - 20
Then, starting with the longer end, roll the dough up into a scroll, making sure to keep it tight so the filling remains inside
- 21
Use a sharp knife to cut the log into 1 inch rounds
- 22
Place the individual rounds on the prepared sheet, cut side down
- 23
Cover the sheet with a wet kitchen towel and allow the rolls to rise a second time, for about 30 minutes
- 24
Meanwhile, set your oven to preheat at 200 degrees Celsius
- 25
When the rolls have risen for 30 minutes, bake them until they are golden brown
-3 brown sugar (demerara sugar)(2 tablespoon) - 26
(about 15-20 minutes)Remove them from the oven on a wire rack and allow them to rest for 5-10 minutes
- 27
Meanwhile make the glaze
buttermilk - (or as required to make a thick glaze)(2 tablespoon) - 28
Mix the buttermilk and icing sugar in a small bowl and whisk well
buttermilk(1 cup)butter - melted(1 tablespoon)-6 butter(5 tablespoon)-4 caster sugar(3 tablespoon)-3 brown sugar (demerara sugar)(2 tablespoon)buttermilk - (or as required to make a thick glaze)(2 tablespoon)-6 icing sugar(5 tablespoon) - 29
Drizzle the glaze over the rolls using a spoon or a small piping bag
- 30
These Buttermilk Cinnamon rolls make a perfect accompaniment to your cup of Beet Latte Recipes or as an after-school snack for kids along with a glass of Homemade Pomegranate Juice with Ginger Recipe
buttermilk(1 cup)butter - melted(1 tablespoon)-6 butter(5 tablespoon)cinnamon powder (dalchini)(2 tablespoon)buttermilk - (or as required to make a thick glaze)(2 tablespoon)
Nutrition Facts
Per serving
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Buttermilk Cinnamon Rolls Recipe
A vegetarian Continental recipe with whole wheat flour - (atta), all purpose flour (maida), buttermilk. Ready in 4h, serves 4.
Curated byLucas Dubois🇫🇷
Directions
30 steps- 1
To begin making the Buttermilk Cinnamon rolls, first mix the flours and salt in a mixing bowl or the bowl of a food processor or stand mixer
whole wheat flour - (atta)(2 cups)all purpose flour (maida)(2 cups)buttermilk(1 cup)butter - melted(1 tablespoon)salt(1/2 teaspoon)-6 butter(5 tablespoon)cinnamon powder (dalchini)(2 tablespoon)buttermilk - (or as required to make a thick glaze)(2 tablespoon) - 2
Blend them together briefly
- 3
In a large measuring cup, measure 1 cup buttermilk
buttermilk(1 cup)butter - melted(1 tablespoon)-6 butter(5 tablespoon)buttermilk - (or as required to make a thick glaze)(2 tablespoon) - 4
To this add honey, melted butter and whisk together
tablespoons honey - (or jaggery or sugar)(2)butter - melted(1 tablespoon)-6 butter(5 tablespoon) - 5
Sprinkle the yeast over the water and allow it to get frothy - about 3-4 minutes
-1/ teaspoons active dry yeast(2)water - lukewarm(1/2 cup) - 6
Add the yeast to the buttermilk mixture
buttermilk(1 cup)-1/ teaspoons active dry yeast(2)butter - melted(1 tablespoon)-6 butter(5 tablespoon)buttermilk - (or as required to make a thick glaze)(2 tablespoon) - 7
If using a food processor/stand mixer; with the food processor/stand mixer running on low speed, gradually pour the buttermilk mixture into the processor over the flour
whole wheat flour - (atta)(2 cups)all purpose flour (maida)(2 cups)buttermilk(1 cup)butter - melted(1 tablespoon)-6 butter(5 tablespoon)buttermilk - (or as required to make a thick glaze)(2 tablespoon) - 8
Add more water if required
water - lukewarm(1/2 cup)buttermilk - (or as required to make a thick glaze)(2 tablespoon) - 9
Allow the flour to form a soft dough within the bowl of the Food processor
whole wheat flour - (atta)(2 cups)all purpose flour (maida)(2 cups) - 10
Or alternately, add the buttermilk mixture to the flour in a mixing bowl and knead with your hands by adding enough warm water (add little by little to avoid wrong consistency) till the flour forms a soft and pliable dough
whole wheat flour - (atta)(2 cups)all purpose flour (maida)(2 cups)buttermilk(1 cup)butter - melted(1 tablespoon)water - lukewarm(1/2 cup)-6 butter(5 tablespoon)buttermilk - (or as required to make a thick glaze)(2 tablespoon) - 11
Turn dough out onto a floured surface and knead again for 8-10 minutes, working the dough very well, until it is smooth and elastic
whole wheat flour - (atta)(2 cups)all purpose flour (maida)(2 cups) - 12
(If using the stand mixer, knead on a medium speed using the dough hook
- 13
)Transfer the formed dough to a lightly greased bowl, turning once to coat all over
- 14
Cover with a wet kitchen towel or plastic wrap and set it aside in a warm place for about 1 to 1-1/2 hours until it has risen and doubled in size
- 15
Meanwhile, for the filling, mix together the butter, cinnamon and the sugars in a small bowl
butter - melted(1 tablespoon)-6 butter(5 tablespoon)cinnamon powder (dalchini)(2 tablespoon)-4 caster sugar(3 tablespoon)-3 brown sugar (demerara sugar)(2 tablespoon)-6 icing sugar(5 tablespoon) - 16
Grease and line a baking sheet or a tray with parchment paper and set it aside for later use
- 17
Once the dough has doubled, cut it in 2 parts
- 18
Dust a working surface with flour and gently roll out each dough ball into a rectangle
whole wheat flour - (atta)(2 cups)all purpose flour (maida)(2 cups) - 19
Spread the butter-cinnamon-sugar mixture evenly on top of the rolled out dough
butter - melted(1 tablespoon)-6 butter(5 tablespoon)cinnamon powder (dalchini)(2 tablespoon)-4 caster sugar(3 tablespoon)-3 brown sugar (demerara sugar)(2 tablespoon)-6 icing sugar(5 tablespoon) - 20
Then, starting with the longer end, roll the dough up into a scroll, making sure to keep it tight so the filling remains inside
- 21
Use a sharp knife to cut the log into 1 inch rounds
- 22
Place the individual rounds on the prepared sheet, cut side down
- 23
Cover the sheet with a wet kitchen towel and allow the rolls to rise a second time, for about 30 minutes
- 24
Meanwhile, set your oven to preheat at 200 degrees Celsius
- 25
When the rolls have risen for 30 minutes, bake them until they are golden brown
-3 brown sugar (demerara sugar)(2 tablespoon) - 26
(about 15-20 minutes)Remove them from the oven on a wire rack and allow them to rest for 5-10 minutes
- 27
Meanwhile make the glaze
buttermilk - (or as required to make a thick glaze)(2 tablespoon) - 28
Mix the buttermilk and icing sugar in a small bowl and whisk well
buttermilk(1 cup)butter - melted(1 tablespoon)-6 butter(5 tablespoon)-4 caster sugar(3 tablespoon)-3 brown sugar (demerara sugar)(2 tablespoon)buttermilk - (or as required to make a thick glaze)(2 tablespoon)-6 icing sugar(5 tablespoon) - 29
Drizzle the glaze over the rolls using a spoon or a small piping bag
- 30
These Buttermilk Cinnamon rolls make a perfect accompaniment to your cup of Beet Latte Recipes or as an after-school snack for kids along with a glass of Homemade Pomegranate Juice with Ginger Recipe
buttermilk(1 cup)butter - melted(1 tablespoon)-6 butter(5 tablespoon)cinnamon powder (dalchini)(2 tablespoon)buttermilk - (or as required to make a thick glaze)(2 tablespoon)
About this recipe
A vegetarian Continental recipe with whole wheat flour - (atta), all purpose flour (maida), buttermilk. Ready in 4h, serves 4.
Nutrition Facts
Per serving (4 servings)
Rate this recipe
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