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Buttermilk Cinnamon Rolls

Reviewed: Sep. 1, 2012
ok, i've made this twice now and I was pretty impressed the first time I made these buns but the 2nd time was even better!!!! I can't express how much I love this recipe. I make 8 huge cinnamon buns with this recipe and personally I think the only way you can screw this up is if your yeast is bad. I used almost 4 1/2 cups of flour but it depends on the humidity where you live. What I do is use 4 cups for sure and adjust from there, making sure the dough is soft, not sticky. The 2nd time I used a butter milk substitute (1 1/2 tablespoons of white vinegar in the 1 1/2 cups of milk) and I cut the baking soda to a 1/4 teaspoon as someone else suggested to omit it all together to avoid a biscuit texture, worked for me. I also left it to rise for 30 mins 1st rising give or take a few mins and for the 30 mins as the recipe called for the 2nd rising (makes for a softer bun). My family and I thank you so much for the recipe.
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