These Honey Buttermilk Cinnamon Rolls are a delightful twist on the classic recipe, featuring a touch of honey for added sweetness and flavor.
In a large bowl, dissolve the yeast in the warm water and let it sit until it becomes frothy, about 10 minutes.
Ensure the water is warm but not hot to avoid killing the yeast.
Warm the buttermilk slightly in a small saucepan and then mix it into the yeast mixture along with the honey.
Warming the buttermilk helps it integrate smoothly with the yeast mixture.
In a separate bowl, mix together the flour, salt, and baking soda. Gradually add this to the wet mixture to form a soft dough.
Add the flour mixture slowly to avoid lumps and ensure even mixing.
Turn the dough out onto a floured surface and knead it for about 5 minutes until smooth and elastic. Cover and let it rest for 15 minutes.
Kneading develops the gluten, giving the rolls their structure.
Mix the softened butter, brown sugar, and cinnamon in a small bowl to create the filling.
Ensure the butter is soft for easy mixing.
Roll the dough out into a large rectangle on a floured surface. Spread the filling evenly over the dough.
Spread the filling evenly to ensure each roll has a consistent flavor.
Roll the dough into a log and slice it into 1-inch pieces. Arrange them cut side up in a greased baking pan.
Use a sharp knife to make clean cuts without squishing the rolls.
Cover the rolls and let them rise for 30 minutes, or refrigerate overnight for a slower rise.
A longer rise in the refrigerator develops more flavor.
Preheat the oven to 375°F (190°C). Bake the rolls for 20-25 minutes until golden brown.
Check the rolls halfway through baking to ensure even browning.
Let the rolls cool slightly before serving. Enjoy them warm for the best experience.
Serve with a drizzle of honey or a dollop of whipped cream for extra indulgence.
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