Matthew’s Recipes

Giant Buttermilk Cinnamon Rolls

12 servings


30 minutes

active time

55 minutes

total time



1 1/2 cups (385 g) cultured buttermilk

1/2 cup (115 g) heavy cream

2 tablespoons sugar + 1/2 cup (105 g), divided

4 1/2 teaspoons active dry yeast (2 envelopes)

2 eggs

1 cup 2 sticks, (226 g) unsalted butter, melted

1/2 cup (50 g) whole milk powder

7 cups (925 g) all-purpose flour

1 tablespoon vanilla extract

1 teaspoon (4 g) fine sea salt


1 stick (4 oz) unsalted butter, at room temperature

2 tablespoons ground cinnamon

1 1/2 cups brown sugar

1 teaspoon cornstarch

Cream Cheese Frosting

1 stick (4 oz) unsalted butter, at room temperature

4 oz cream cheese, at room temperature

1 1/2 cups powdered sugar

2 teaspoons vanilla extract

1 teaspoon rum extract (optional)

1/3 cup heavy cream


Warm buttermilk and heavy cream together in a measuring cup in the microwave just until barely lukewarm (90-110 F). In the bowl of a stand mixer, add the buttermilk mixture, yeast, and two tablespoons of sugar. Stir to mix and let it sit for 5-7 minutes until foamy.

Add the remaining sugar, eggs, vanilla, and melted butter to the yeast mixture and mix on low with the dough hook.

In a separate bowl, whisk together flour, milk powder, and salt. Add dry ingredients to wet and mix until the dough comes together.

Knead in the mixer or by hand for another 10 minutes, until dough is smooth and soft. Transfer to a greased bowl, cover, and let it rise at room temperature until doubled in size, about 2 hours.

While the dough is proofing, mix the room temperature butter together with the cinnamon until everything is evenly mixed. Set aside. Mix together the brown sugar and cornstarch in a small bowl.

Once the dough is done proofing, turn it out onto a lightly floured surface. Roll the dough out into a 20x16 rectangle or so, about 1/4 inch thick all the way through.

With one of the long sides facing you, spread the butter all over the surface, leaving 1 inch bare on the opposite long end. Sprinkle the sugar/cornstarch mixture all over the butter. Brush the bare inch with a little water. Rolling away from yourself, roll the dough into a tight log. Pinch the seam shut and roll over it a couple of times to seal it.

Meanwhile, line a rimmed 18x13 baking sheet with parchment paper. Use either a serrated knife or floss/fishing wire to cut into 1 1/2 inch rolls. Place the rolls side by side, about an inch apart on the baking sheet. Cover loosely with plastic wrap and proof at room temperature until the rolls are puffy and almost touching (about 1 hour).

To make the icing: Add the room temperature butter and cream cheese to a mixing bowl. Using a hand mixer, beat on medium speed until fluffy, about 3 minutes. Add the powdered sugar, cream, rum extract, and vanilla and beat until smooth. Cover and set aside.

Preheat an oven to 350 degrees. Remove the plastic wrap from the rolls and bake for 25-27 minutes, or until the rolls are just barely golden. Remove the rolls from the oven and let them cool for 15 minutes. Spread the warm rolls with the icing and serve.


Serving Size

1 roll


473 kcal

Total Fat

18 g

Saturated Fat


Unsaturated Fat


Trans Fat



39 mg


410 mg

Total Carbohydrate

75 g

Dietary Fiber

2 g

Total Sugars

50 g


6 g

12 servings


30 minutes

active time

55 minutes

total time
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