Buttermilk Cinnamon Rolls - cooking recipe

Ingredients

DOUGH
2 (1/4 ounce) packages active dry yeast
1/4 cup warm water (110 degrees F/45 degrees C)
1 1/2 cups buttermilk
1/2 cup vegetable oil
4 1/2 cups all-purpose flour
1 teaspoon salt
1/2 teaspoon baking soda
FILLING
1 cup brown sugar, packed
1 cup sugar
1/2 cup butter, softened
1/4 cup all-purpose flour
1 1/2 tablespoons cinnamon
FROSTING
1 (3 ounce) package cream cheese, softened
1/4 cup butter, softened
1 1/2 cups confectioners' sugar
1/2 teaspoon vanilla extract
1/8 teaspoon salt

Preparation

In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes. In a small saucepan, heat the buttermilk until warm to the touch.
Pour the buttermilk and oil into the yeast mixture; mix well. Combine the flour, salt and baking soda. Stir the flour mixture into the liquid 1 cup at a time, until a soft dough forms. Turn dough out onto a lightly floured surface and knead 20 times. Cover and let rest for 15 minutes.
OR: ignore all that like I do and throw it in the dough cycle of your bread machine according to your machine's directions IF you do this and use \"bread machine yeast\" aka the stuff made FOR the bread machine in the little jar, use 1/2 tsp per cup of flour.
In a small bowl, stir together the sugar, brown sugar, flour, butter and cinnamon.
On a lightly floured surface, roll dough out into a large rectangle. Spread the brown sugar and butter mixture over the dough, roll up into a log and pinch the seam to seal. Slice into 16 pieces and place cut side up in a lightly greased 10x15 baking pan. Cover and let rise 30 minutes or cover and refrigerate overnight. If baking immediately, preheat oven to 350 degrees.
Bake in preheated oven for 20 to 25 minutes, until golden brown. Let stand for 2 to 3 minutes before serving.
NOTE: Buttermilk powder can be used, as well as an \"emergency\" milk/vinegar buttermilk substitute and the rolls turn out nicely.
9/30/2012 Just made a variation that I am really happy with. I cut back on the buttermilk by 1/2 cup and instead added 1/2 cup of canned pumpkin and 1 tsp ground nutmeg. I proceeded as usual, adding some chopped walnuts to the filling. So, so good!