BUTTERMILK-SPICED CINNAMON ROLLS

Ingredients Weight Measure
Active dry yeast (0.25 oz.) 2 ea.
Water, warm (110°F) 1/4 cup
Buttermilk 1-1/2 cups
Vegetable oil 1/2 cup
All-purpose flour 4-1/2 cups
Salt 1 tsp.
Baking soda 1/2 tsp.
Butter, melted 1/2 cup
Brown sugar 1-1/4 cups
Cinnamon 1-1/2 tsp.
TABASCO® brand Original Red Sauce 1 tsp.

Method

  1. 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.
  2. 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. In a small bowl, stir together the butter, brown sugar, cinnamon and TABASCO® Sauce.
  3. 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 1" 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 400°F (200°C).
  4. Bake in preheated oven for 20 to 25 minutes, until golden brown. Let stand for 2 to 3 minutes before serving.

Yield: 15 servings