Gooey and irresistible, these Buttermilk Cinnamon Rolls are tangy, airy, and incredibly tender thanks to buttermilk in the dough. Topped with a smooth cream cheese frosting, they’re a delicious breakfast treat—easy to prepare the night before and bake fresh in the morning.
Cinnamon rolls are a cherished holiday morning tradition in many homes, and these buttermilk cinnamon rolls make a cozy, celebratory start to any day. They’re worth the extra time and are simple enough to become a new favorite.
These rolls work beautifully for holidays or an indulgent weekend breakfast. They can be prepared in advance, making them convenient for busy mornings while still delivering that just-baked experience.
Why You Will Love These Buttermilk Cinnamon Rolls
- Classic cinnamon roll flavor with a tangy twist. Buttermilk adds a subtle tang and breaks down gluten for a lighter, more tender crumb. It’s a small change that makes a big difference in texture and flavor.
- Can be made ahead. Prep the rolls the night before and refrigerate them assembled in the pan. In the morning, allow them to rise briefly and bake—no early wake-up required.
- Beginner-friendly. The method is straightforward: mix, knead, rise, roll, cut, proof, bake, and frost. With a few simple steps and attention to rise times, even novice bakers will have success.
Ingredient Notes
For the Cinnamon Rolls:
- Buttermilk: The key ingredient for tenderness and flavor. Regular or low-fat work fine. If you don’t have buttermilk, you can make a substitute or use whole milk in a pinch—results will be slightly different.
- Instant yeast: Use instant (rapid-rise) yeast for a quicker, more reliable rise.
- Salted butter: Adds flavor; you may use unsalted butter and add a pinch of salt if preferred.
- Sugar and salt: White sugar for the dough and a small amount of salt to balance flavors.
- Eggs: Large eggs at room temperature help create a tender, enriched dough.
- Flour: All-purpose flour, measured by spooning and leveling. Keep extra on hand to adjust dough consistency while kneading or rolling.
- Brown sugar and cinnamon: Customize with light or dark brown sugar and your favorite cinnamon for the filling.
- Heavy cream: Brushing the tops with heavy cream (or whole milk) before baking gives the rolls a beautiful sheen and helps browning.
For the Cream Cheese Frosting:
- Salted butter: Softened for easy creaming. If using unsalted butter, add a pinch of salt to the frosting.
- Cream cheese: Full-fat cream cheese delivers the best texture and flavor.
- Vanilla: Pure vanilla extract is recommended; you can experiment with a touch of maple or almond extract.
- Powdered sugar: Add gradually to reach your preferred icing thickness.
Step-By-Step Instructions
Clear photos and simple steps make these rolls easy to follow. The process yields a smooth, pliable dough and reliably tender rolls.
- Warm the buttermilk slightly. Heat gently to about 85°F; avoid overheating to prevent curdling.
- Activate the yeast: Transfer the warmed buttermilk to a mixer bowl, sprinkle the instant yeast over the surface, and whisk. Let rest 7–10 minutes until slightly frothy.
- Combine wet ingredients: Add room-temperature eggs, soft butter, and sugar to the yeast mixture. Mix with the paddle on medium until smooth; small butter clumps are OK and will incorporate later.
- Add flour and salt: Mix in 4 cups of all-purpose flour and salt until incorporated.
- Knead the dough: Replace the paddle with the dough hook and knead 5–7 minutes on low until the dough forms a smooth, tacky ball. Add flour 1–2 tablespoons at a time if it’s excessively sticky. If you don’t have a mixer, knead by hand until smooth and elastic.
- Place the dough in an oiled bowl, cover, and set in a warm spot to rise until doubled in size.
- Roll out the dough: On a lightly floured surface, shape the dough into a rough rectangle and roll to roughly 24″ x 16″. It doesn’t need to be perfect.
- Spread the filling: Combine softened butter, brown sugar, and cinnamon, then spread it over the rolled dough, leaving about a 1/2″ border.
- Roll and cut: Roll the long side into a tight log (not overly tight). Trim ends if desired and cut rolls about 1 3/4″–2″ wide using dental floss or a sharp knife.
- Arrange and proof: Place the rolls in a greased 9×13-inch pan. Cover and let them rise in a warm spot until nearly doubled, about 30–60 minutes. To speed proofing, warm the oven briefly, turn it off, and let the pan rise inside.
- Bake: Preheat oven to 350°F. Brush tops and sides with heavy cream or whole milk. Bake 20–25 minutes until golden brown and set; the center roll should reach about 190–200°F or appear fully set, not wet in the middle.
Prepare the Cream Cheese Frosting
While the rolls bake, whip up the frosting so it’s ready to spread when they come out of the oven.
- Cream: Beat softened butter and cream cheese until smooth, then add vanilla.
- Sweeten: Gradually add powdered sugar until you reach the desired consistency—thin for a glossy drizzle or thicker for spreadable frosting.
Frost Your Buttermilk Cinnamon Rolls
Frost the rolls while they’re warm so the icing melts into nooks and creates a rich coating.
- Cool the rolls 5–10 minutes, then spoon equal amounts of frosting onto each roll.
- Let the icing soften for a minute, then spread with an offset spatula so it drips over the sides.
- Serve immediately for the best texture and flavor.
If you prefer less icing, reduce the amount applied—this recipe makes a generous portion.
Overnight Cinnamon Roll Instructions
To prepare overnight: assemble the cut rolls in the greased pan, cover tightly with plastic wrap, and refrigerate for up to 24 hours without allowing them to rise. The next morning, remove the pan about an hour before baking to let the rolls come to room temperature and finish proofing, then bake as directed.
Recipe Tips
Curdled appearance: Don’t worry if the buttermilk, butter, and eggs look slightly curdled—this is often just butter clumping from temperature differences and won’t affect the final dough.
No stand mixer? No problem. You can knead the dough by hand. Knead until the dough is smooth and slightly tacky but not sticky.
Prevent over-browning: If the tops brown too quickly, tent loosely with foil after about 12 minutes of baking.
Proofing time varies: Rising times depend on your kitchen temperature. Use a warm, draft-free spot near a vent or inside a briefly warmed oven for consistent results.
Storage
Store leftover rolls at room temperature for 1–2 days in an airtight container, or refrigerate them for up to 4–5 days. Reheat before serving.
To freeze: cool completely, freeze in a single layer until firm, then transfer to an airtight freezer container with wax paper between layers. Thaw and reheat when ready to enjoy.
Other Breakfast Recipes
Christmas
Cinnamon Crescent Roll Wreath
Breakfast
Cinnamon Roll Baked French Toast
Fall Recipes
Cinnamon Streusel Pumpkin Coffee Cake
Breakfast
French Toast Muffins
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Buttermilk Cinnamon Rolls
Ingredients
For the Dough:
- 1 cup buttermilk, warmed to 90°F
- 1 pack instant active yeast (.25 oz or 2¼ tsp)
- ½ cup salted butter, very soft or somewhat melted
- ⅓ cup white sugar
- ½ tsp salt
- 2 large eggs
- 4 cups all purpose flour, more as needed
- ¼ cup heavy cream, for brushing the tops (or whole milk)
For the Filling:
- ½ cup salted butter, very soft
- 1 ¼ cup brown sugar
- 2 Tbsp cinnamon
Cream Cheese Frosting:
- 5 Tbsp salted butter, softened
- 4 oz cream cheese
- 1 tsp vanilla extract
- 1 ½ – 2 cups powdered sugar
Instructions
Prepare the Dough:
-
Warm buttermilk gently to about 85°F, being careful not to exceed 90°F. Microwave in short intervals at reduced power if preferred.
-
Whisk the yeast into the warmed buttermilk and let sit 7–10 minutes until slightly frothy.
-
Add eggs, softened butter, and sugar; beat on medium until combined. Small clumps from temperature differences are fine.
-
Stir in flour and salt, then knead with a dough hook 5–7 minutes until a smooth, tacky ball forms. Add flour sparingly if needed.
-
Place dough in an oiled bowl, cover, and let rise in a warm spot until doubled.
Assemble the Cinnamon Rolls:
-
Mix the softened butter, brown sugar, and cinnamon for the filling.
-
Roll the risen dough to about 24″ x 16″. Spread the filling, leaving a ½” border.
-
Roll into a log from the long side, trim ends if desired, and cut into 1 ¾”–2″ slices using floss or a knife.
-
Arrange rolls in a greased 9×13 pan, cover, and let rise until nearly doubled—about 30–60 minutes. For an overnight version, refrigerate here without proofing.
Bake:
-
Preheat oven to 350°F. Brush rolls with heavy cream or milk and bake 20–25 minutes until golden and set. Check the center roll for doneness.
Prepare Cream Cheese Icing:
-
Beat softened butter and cream cheese until smooth. Add vanilla and gradually stir in powdered sugar to reach the desired consistency.
-
Cool rolls 5–10 minutes, spoon frosting on each, let it warm slightly, then spread and serve immediately.
-
Store leftovers sealed at room temperature for 1–2 days or refrigerated for up to 5 days.
Notes
Don’t worry about a curdled mixture. Slight clumping is usually temperature-related and won’t affect the finished dough.
No stand mixer required. Hand kneading works—knead until the dough is smooth and slightly tacky, not sticky.
Prevent over-browning: Loosely tent with foil after about 12 minutes if needed. Rise times vary; use a warm spot for proofing.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.