Buttermilk Cinnamon rolls

Buttermilk Cinnamon rolls


Fluffy and sweet bread dough rolled in cinnamon sugar and baked.To finish, top with coffee icing and roasted nuts as desired.


Bread dough

  • Buttermilk premium raw bread mix 260g
  • Water 55g
  • Milk 90g
  • Instant dry yeast 3g
  • Unsalted butter 20g

Cinnamon sugar

  • Cinnamon powder 2g
  • Granulated sugar 15g


  • Whole egg 1 teaspoon
  • Milk 1/2 teaspoon


  • Powdered sugar 30g
  • Cafeline Espresso 1g
  • Milk 5g
  • Dice roasted almonds as needed


  1. Place the bread dough ingredients other than unsalted butter in the home bakery and start the dough making course.
  2. After 10 minutes, add the butter and knead for another 10 minutes until the dough is smooth.Once the dough is kneaded, take out the dough without turning off the switch.
  3. Remove the feathers, spray the bread case with oil, roll the dough neatly, return it to the bread case, and let it rise for the first time.
  4. Estimated completion of primary fermentation.
  5. Remove the dough onto a bread mat.Press it with your hands to release the gas, then roll it out with a rolling pin to about 18cm wide x 30cm high.
  6. After rolling, leave about 2cm of cinnamon sugar that you made in the preparation and sprinkle it all over.
  7. Roll the dough from the back and pinch the end of the roll to close it.After binding, use a dredge to mark 6 equal parts.Cut at the marked place with a knife.
  8. Place the cut dough on a baking sheet lined with baking paper and let it rise for a second time in an oven or fermenter set at 35℃ until it becomes slightly larger.*To prevent the dough from drying out, spray some mist inside the oven to prevent it from drying out.
  9. When it gets a little bigger, brush it with egg wash.
  10. Preheat the oven at 200℃, lower the temperature to 190℃, and bake for 11 to 12 minutes.
  11. While the bread is cooling, make the coffee icing.Add powdered sugar, cafeline espresso, and milk to a container and mix.
  12. Put it in a piping bag, squeeze it out, top with diced almonds, and it’s done.The almond dice can easily fall off, so be sure to press them into the icing.