1 cup warm milk
1/2 cup white sugar
1 teaspoon salt
4 teaspoons yeast
1/4 cup buttermilk
1/2 cup vegetable oil
1/2 teaspoon vanilla extract
4–5 cups flour
1 cup brown sugar
3 tablespoons cinnamon
2 tablespoons cornstarch
1/2 cup butter, softened
1 cup walnuts, chopped
In a medium bowl, combine warm milk, white sugar, salt, and yeast together.
Allow to sit for 10 minutes. Whisk in egg, buttermilk, oil, and vanilla.
Add in 2 cups of flour and continue mixing and adding flour in 1/2 cup increments until dough is sticky but does not stick to your hands.
Turn dough out onto a lightly floured surface and knead for 10 minutes or 5 in a stand mixer with a dough hook.
Place dough in a lightly oiled large bowl, cover and let rise for 1-2 hours. Roll dough into a 16×21 rectangle.
Combine brown sugar, cinnamon, cornstarch, and butter in a bowl and spread over dough. Roll dough up lengthwise and cut into 12 even rolls. Place in a lightly greased 9×13 baking pan.
Cover and let rise for another hour.
Preheat oven to 350 degrees F. Bake rolls for 20 minutes.
*This is my second attempt making cinnamon bun. Better than the first one I made but not quite there yet…almost. My memory for cinnamon buns is fluffy, gooey and cinnamon lingering. I used a kitchen string to cut the dough instead of using a knife. I’m only glad my son Ethan loves it. enJOY!!!
Source: Cook Eat Delicious