This may not be one of the easiest recipes on my blog but they sure are delicious! My oldest son requests these every time he comes home so we really try to make them happen. They are a favorite ‘go-to’ for special days and we recently had them for breakfast before the latest baby shower. We also had them for breakfast before the wedding last year.
Forgive the cover photo as I used leftover icing to ice these with… I’ll try to get a better photo the next time I make them 🙂
This is a multi-step process and need a little preparation but they are so worth all the extra effort! These can make any day a special day and we often have them on the mornings of special holidays or events.
Ingredients:
Dough:
5 c. Flour (If using self-rising flour you can omit the next 3 ingredients)
2 c. shortening or butter
2/3 c. sourdough discard
1 1/2 – 2 c. Buttermilk (you can use regular milk and add 1 T. Vinegar)
1 ½ t. salt
2 T. honey (optional)
You can wait and add these right before baking but I usually add them while I make everything else… adding it later will help them to be extra fluffy!
This is an easy way to make cinnamon rolls from scratch… they aren’t quite as good as our Sourdough Cinnamon Rolls but they are close. This is perfect if you don’t have sourdough.
You can choose to ice them or just give them a little sprinkle of powdered sugar. These remind me of old-fashioned cinnamon rolls as the dough is more of a biscuit texture, but oh so good!
I cut mine a little thinner and usually end up with 20-24 medium sized rolls.
Cinnamon Rolls
Ingredients:
Dough:
4 c. Flour (If using self-rising flour you can omit the next 3 ingredients)
1 T. baking powder
1 t. baking soda
1 t. salt
1 c. shortening or butter (softened)
1 1/2 – 2 c. Buttermilk (you can use regular milk and add 1 T. Vinegar)
