• 1serving
  • 25minutes
  • 315calories

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsB6, D
MineralsSelenium, Zinc, Copper, Natrium, Chromium, Calcium, Potassium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 2 ( 1/4 ounce) packages active dry yeast

  2. 1/4 cup warm water (110 degrees F/45 degrees C)

  3. 1 1/2 cups buttermilk

  4. 1/2 cup vegetable oil

  5. 4 1/2 cups all-purpose flour

  6. 1 teaspoon salt

  7. 1/2 teaspoon baking soda

  8. 1/2 cup butter, melted

  9. 1 1/4 cups brown sugar

  10. 1 1/2 teaspoons ground cinnamon

Instructions Jump to Ingredients ↑

  1. In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes. In a small saucepan, heat the buttermilk until warm to the touch.

  2. Pour the buttermilk and oil into the yeast mixture; mix well. Combine the flour, salt and baking soda. Stir the flour mixture into the liquid 1 cup at a time, until a soft dough forms. Turn dough out onto a lightly floured surface and knead 20 times. Cover and let rest for 15 minutes. In a small bowl, stir together the butter, brown sugar and cinnamon.

  3. On a lightly floured surface, roll dough out into a large rectangle. Spread the brown sugar and butter mixture over the dough, roll up into a log and pinch the seam to seal. Slice into 1 inch pieces and place cut side up in a lightly greased 10x15 baking pan. Cover and let rise 30 minutes or cover and refrigerate overnight. If baking immediately, preheat oven to 400 degrees F (200 degrees C).

  4. Bake in preheated oven for 20 to 25 minutes, until golden brown. Let stand for 2 to 3 minutes before serving.


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