These buttermilk cinnamon rolls are impossibly soft and fluffy with a cozy brown sugar cinnamon swirl, finished with gooey bourbon cream cheese frosting! Let me spill my secrets for the best homemade cinnamon rolls ever, with tips to help you get them right the very first time.
And if you enjoy this recipe, you'll love my sweet potato cinnamon rolls, too!
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Featured Reader Review
★★★★★
"I have always felt way too scared to make cinnamon rolls because of the length of time, the precision of yeast/milk/heat, but my family loves them. This recipe was so easy to follow and the rolls were MASSIVE! Also - I don't think I'll ever make icing another way again in my life. The sweet notes of vanilla were exquisite. I baked mine in 2 round cast iron skillets and the FIGHT for the center roll was intense haha. This is a forever recipe for us! They are all gone. Not even 24 hours later. Thank you so much for this!"
-Liz
❤️ Why You'll Love this Recipe
Simple Ingredients - You won't need any fancy, gourmet stuff to make this bakery-style buttermilk cinnamon buns recipe. Every ingredient is available at a typical American grocery store, and you probably have most of them in your kitchen already!
Soft and Fluffy - Adding buttermilk to cinnamon rolls tenderizes the gluten and amplifies the rise, resulting in extra tender, super soft rolls that are nearly light as air. And they stay soft through storing and reheating.
Layers of Flavor - You'll taste sweet, buttery, bread-y flavor with cozy warming spices, and a touch of mellow caramel notes from the bourbon.
👉🏾 Bourbon elevates all kinds of desserts. Check out my recipe for bourbon birthday cake, bourbon chocolate chip cookies, bourbon sweet potato pie, and bourbon peach cobbler next!
What You'll Need for this Recipe
Buttermilk takes the place of regular dairy or plant-based milk, and its acidic qualities give the rolls extra lift. Don't substitute this ingredient if you want the softest rolls.
Active Dry Yeast or instant (rapid/quick/fast) yeast both work here, but I've found that active dry yeast produces more flavorful, bready rolls with a bakery quality, even when given equal amounts of time to proof and rise.
Bourbon and Vanilla in the dough and the icing. They provide a better depth of flavor together that makes these rolls unforgettable! Use whichever type of bourbon whiskey you'd enjoy drinking neat--this is the time to break out the good stuff.
Check out the recipe card below for full ingredients list, measurements, nutrition facts, and step-by-step instructions!
Substitutions & Variations
No Liquor - The amount of alcohol we're using here is tiny, but if you want to skip it altogether, you can use more vanilla. Just note that most vanilla extracts and pastes contain small amounts of alcohol, too--usually vodka or bourbon.
Vegan - To make these rolls vegan-friendly or vegetarian, be sure to use dairy-free and plant-based butter, buttermilk, cream cheese, and egg alternatives. You can make homemade vegan buttermilk by adding a teaspoon or two of apple cider vinegar to plant milk.
Hand Kneading - I developed this recipe using a stand mixer with a dough hook; however, you can also knead the dough by hand. Peep the recipe card below for directions!
Mini - This recipe can make 12 large cinnamon rolls or 24 smaller ones. Just roll the dough up along the long edge instead of the short edge, and cut into two dozen pieces.
Overnight - You can prep these rolls a day ahead of time, then place them in the refrigerator overnight to continue the next day. See my recipe card notes for specific instructions for this option.
How to Make Cinnamon Rolls Using Buttermilk
- Step One: Warm half a cup of the buttermilk, then mix in sugar and yeast and let it get foamy. (Photo 1)
- Step Two: Mix in the remaining dough ingredients until uniform. (Photo 2)
- Step Three: Shape the dough into a ball, then cover and let it rise in a warm spot until doubled in size. (Photos 3 and 4)
Pro Tip #1
It's important not to warm up all the buttermilk in order to keep the acidic cultures that will tenderize the dough alive. So don't dump all the milk into your saucepan or microwave.
Pro Tip #2
Looking for a warm spot in your kitchen? Try placing your dough near a sunny window, or into the oven (while it's turned off) and turning the oven light on. These options work like a charm for me!
- Step Four: Mix up the brown sugar and spices. (Photo 5)
- Step Five: Shape the dough into a thick rectangle, then roll it out to about one-third of an inch in thickness. (Photos 6 and 7)
- Step Six: Spread butter all over the dough, then pat in the brown sugar mixture over top of the butter. (Photo 8)
Pro Tip #3
Leave about half an inch of space around the edges of the dough when spreading on the butter. This ensures you keep as much flavor inside the rolls as possible.
- Step Seven: Roll the dough into a log, then score it into 12 equal sections and cut into pieces. (Photo 9)
- Step Eight: Place the rolls into your baking dish, cover, and let them rise again until doubled in size. (Photos 10 and 11)
- Step Nine: Transfer the rolls to the oven and bake until golden brown and gooey. (Photo 12)
Pro Tip #4
I like for my rolls to kind of smoosh up against each other because it exposes some of the swirl to more heat, which creates a crackly, bruleed effect with the brown sugar. But if you want your rolls to stay perfectly circular and not touch as much, use a larger pan.
- Step Ten: Meanwhile, mix up the frosting ingredients until smooth and fluffy. (Photo 13)
- Step Eleven: Let the rolls sit for a few minutes, then spread the frosting over top, and enjoy warm. (Photos 14 and 15)
Pro Tip #5
Make sure to get the frosting into every nook and cranny for the best flavor!
Frequently Asked Questions
Store in an airtight container at room temperature for up to two days, then in the refrigerator for up to five, for a total of seven days' storage time before the quality may start to degrade.
Yes. To freeze, cool the rolls to room temperature. You can frost them or skip the frosting until you're ready to eat. Either way, wrap each roll individually with plastic wrap, followed by a layer of aluminum foil, before placing in the freezer. I like to place all the wrapped rolls into an airtight, freezer-safe container for good measure. Alternatively, you can wrap the entire pan of rolls with a couple layers of plastic wrap, then a sheet of aluminum foil. Once frozen, they will last for up to three months.
How to Serve
These cinnamon rolls are best enjoyed warm, but they're honestly hard to resist at any temperature. Serve them with fresh fruit and maple chicken sausage for a special brunch treat or with a glass of warm milk for a comforting dessert.
I never have leftovers when I take them to potlucks or Friendsgiving dinners. And they're perfect for holidays like Mother's Day or Christmas morning with the family!
More Favorite Cozy Desserts
Looking for other recipes like this? Try these:
I hope you'll enjoy these sweet treats soon and very soon. And sharing is caring, so be sure to pin this old fashioned buttermilk cinnamon rolls recipe for later and follow me over on Pinterest. Thanks for reading!
📖 Recipe
Buttermilk Cinnamon Rolls with Bourbon Cream Cheese Frosting
Equipment
- 1 stand mixer optional
Ingredients
For the Dough
- 1 ½ cup buttermilk divided and at room temperature
- 3 tablespoons granulated sugar divided
- 7 grams active dry yeast typically one packet
- 5 cups all-purpose flour plus more for dusting
- 2 eggs beaten and at room temperature
- ½ cup unsalted butter softened to room temperature
- 1 teaspoon fine sea salt
- 1 teaspoon vanilla extract or ½ teaspoon vanilla bean paste
- 1 teaspoon bourbon whiskey
For the Filling
- 1 ½ cup brown sugar
- 1 ½ tablespoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ½ teaspoon fine sea salt
- ¾ cup unsalted butter softened to room temperature
For the Frosting
- 2 cups powdered sugar
- 6 ounces cream cheese softened to room temperature
- ¼ cup unsalted butter softened to room temperature
- 2 teaspoons bourbon whiskey
- 1 teaspoon vanilla extract or ½ teaspoon vanilla bean paste
- 1 pinch fine sea salt
Instructions
- Make the Dough: Warm ½ cup of buttermilk to 110 degrees Fahnrenheit, then add to the bowl of a stand mixer. Use a whisk or kitchen spoon to dissolve two tablespoons of granulated sugar in the buttermilk. Mix in yeast and set aside for about 10 minutes or until foamy.*Be sure not to warm up all of the buttermilk, as this will kill the live cultures in it that help tenderize the dough.**If the buttermilk gets too hot, that's ok! Just let it cool down to between 110 and 120 degrees F before adding the sugar and yeast.3 tablespoons granulated sugar, 7 grams active dry yeast, 0.5 cup buttermilk
- Add remaining sugar, buttermilk, flour, eggs, butter, salt, vanilla, and bourbon, then secure the bowl to the base of your stand mixer and attach the dough hook. Mix at low speed until the mixture starts to become dough-like (about 45s to one minute), then increase to medium speed for about five minutes or until you have a smooth, slightly sticky dough. Shape the dough into a ball then place it back into the mixing bowl, cover with a damp towel, and set aside in a warm spot to rest and rise until it doubles in size (about one hour ).*If you don't have a stand mixer, you can knead the dough by hand on a floured surface for about 10 minutes.5 cups all-purpose flour, 2 eggs, ½ cup unsalted butter, 1 teaspoon fine sea salt, 1 teaspoon vanilla extract, 1 teaspoon bourbon whiskey, 1 ½ cup buttermilk
- Make the Filling: Mix up the brown sugar, cinnamon, nutmeg, ginger, and salt. Set aside.1 ½ cup brown sugar, 1 ½ tablespoon ground cinnamon, ½ teaspoon ground nutmeg, ½ teaspoon ground ginger, ½ teaspoon fine sea salt
- Assemble and Proof the Rolls: Dust your cutting board or work surface with flour. Punch or press the middle of the dough to flatten out air and turn it out onto the floured surface. Knead the dough for a minute or two then shape it into a rectangle. Use rolling pin to roll out the dough into a large rectangle that's about 12 x 18 inches and about ⅓ inch thick.
- Spread the butter all over the dough, stopping about half an inch from the edges. Cover the butter with the brown sugar mixture then gently press it into the butter to help it stick.¾ cup unsalted butter
- Starting at one of the short edges, roll the dough, into a spiral (don't squeeze the dough tightly to avoid changing its shape) until it reaches the other edge. Press that edge of dough against the log to seal it. Use a knife to score the log into 12 equal sections then use the same knife or a string of unflavored dental floss to cut the log into pieces.*I find using dental floss easier to use for cutting, and it helps the rolls keep their shape better.
- Line baking dish with parchment paper or grease with a bit of extra softened butter, then place the rolls in the pan and cover with a damp towel and set in a warm spot to proof until doubled in size (about 25 minutes). Meanwhile, preheat oven to 350 degrees Fahrenheit.
- Bake the Rolls: Uncover the rolls and transfer to oven to bake for about 30 minutes or until the rolls are golden brown, and the cinnamon filling is gooey.
- Make the Frosting: While the rolls bake, use stand mixer fitted with paddle attachment or a hand mixer to beat together powdered sugar, cream cheese, butter, bourbon, vanilla, and salt until smooth and creamy.6 ounces cream cheese, 2 cups powdered sugar, ¼ cup unsalted butter, 2 teaspoons bourbon whiskey, 1 teaspoon vanilla extract, 1 pinch fine sea salt
- Finish and Serve: Let the baked cinnamon rolls cool for about 10 minutes then spread frosting over top, and enjoy warm.
Liz says
Looooove this recipe! I have always felt way too scared to make cinnamon rolls because of the length of time, the precision of yeast/milk/heat, but my family loves them. This recipe was so easy to follow and the rolls were MASSIVE! Also - I don’t think I’ll ever make icing another way again in my life. The sweet notes of vanilla were exquisite. I baked mine in 2 round cast iron skillets and the FIGHT for the center roll was intense haha. This is a forever recipe for us! They are all gone. Not even 24 hours later. Thank you so much for this!
Jazzmine Woodard says
Thanks for your note, Liz! I'm so glad your family enjoyed these and that the recipe was easy to follow--that's always the goal.
Valencia says
Tried this recipe and it was amazing!! The cream cheese flavor in the frosting came through beautifully and the cinnamon rolls were perfectly soft. It was so hard to put them down. The best cinnamon rolls I've had and will definitely be a staple in my home!
Jazzmine Woodard says
Thanks for your feedback, Valencia!
Lo says
So soft and goey! My husband killed like three in one sitting. What a hit!
Jazzmine Woodard says
Glad to hear these were a hit for you and your husband, Lo!