When I make cinnamon rolls, I often use my regular white bread recipe, which makes two loaves. I’ll make one loaf of white bread and use the other half for a small batch of cinnamon rolls. That works and that makes the job quick and easy – bread and cinnamon rolls from one dough.
For a bit lighter, more “doughy” cinnamon rolls, I use this recipe.
Yesterday, because I have a refrigerator full of “buttermilk” from my kefir making, I substituted buttermilk for the plain milk and water, adding about 1/4 cup more water to activate the yeast. I may have added a bit more or less flour to get the stiffness of the dough right.
I thought I had taken a picture of the already iced and still in the pan but I guess I didn’t. Last night I looked in the pan before going to bed . . yes, I was thinking about grabbing one little bite . . and they were almost all gone. I had promised one to a friend I will be seeing today so I grabbed it out and wrapped it up to give here . . just in case one of us woke up and wanted a middle of the night snack.
I took a few to one friend, gave a few to another friend, we each had 1 or 2 and now . . they’re all gone! That’s good. New eating plan starts tomorrow.