This post may contain affiliate links. Please read my disclosure policy.

These homemade Buttermilk Cinnamon Rolls are pillowy soft, super fluffy and covered in a tangy cream cheese icing!

These Buttermilk Cinnamon Rolls are one of my family’s most favorite recipes. Any time I bake these irresistible rolls, they get devoured in record time! My sister even started requesting that I make them for her birthday every year. They’re super soft and fluffy, filled with cinnamon sugar and covered in the most delicious cream cheese icing!

Looking for more cinnamon roll recipes? Try my Oreo Cinnamon Rolls, Apple Cinnamon Rolls, Caramel Cinnamon Rolls or Cinnamon Roll Scones!

Ingredient Breakdown

Buttermilk – makes the dough so flavorful and fluffy.

Granulated sugar – sweetens and tenderizes the dough.

Instant yeast – makes the dough rise.

Butter – adds flavor and tenderizes the dough. I always recommend using unsalted butter but salted butter works if that’s all you have on hand, just be sure to omit the 1 teaspoon of salt.

Egg – makes the dough soft and fluffy.

Salt – enhances flavor.

All-purpose flour – gives the cinnamon rolls structure. You can substitute some or all of the flour with bread flour.

Buttermilk Cinnamon Roll with cream cheese icing on a plate

How To Make Buttermilk Cinnamon Rolls

1. Make the Cinnamon Roll Dough: heat the buttermilk until lukewarm (110°F) then whisk with granulated sugar in a mixing bowl and sprinkle yeast on top.

2. In a separate small bowl combine the melted butter, egg and salt then whisk into the yeast mixture.

3. Place on a stand mixer fitted with a dough hook and add about 1/2 cup of flour. Mix on low speed until mostly combined then repeat until all the flour is gone. The dough should pull away from the sides of the bowl and be slightly tacky but not sticky.

4. Knead dough in the mixer or by hand for an additional 5 minutes. Transfer dough to a large greased bowl then cover and allow to rise in a warm place for an hour or until doubled in size.

5. Make the Cinnamon Filling: In a medium bowl, whisk the brown sugar, melted butter, cinnamon and salt.

6. On a lightly floured surface roll dough into a rectangle about 1/4 inch thick. Evenly spread the cinnamon filling across the dough. Tightly roll the dough towards you then cut 12 even rolls and place in a lightly greased 9×13 pan. Cover and allow to rise in a warm place for an hour or until doubled in size.

7. Bake rolls at 350°F for 20-25 minutes or until lightly browned. Allow to cool on a wire rack.

Buttermilk Cinnamon Rolls in a 9x13 inch baking sheet

8. Make the Cream Cheese Icing: using a stand mixer fitted with the paddle attachment or a hand mixer cream the butter and cream cheese. Mix in the confectioners’ sugar, vanilla extract and milk until smooth. Add salt to taste. Spread over slightly warm rolls. Store Buttermilk Cinnamon Rolls in an airtight container in the fridge for up to a week. Reheat rolls in the microwave for 15-25 seconds or eat cold!

Pro Tips For Buttermilk Cinnamon Rolls

Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate; baking is a science after all!
Do not overheat the buttermilk or you’ll kill the yeast! Yeast dies at 140°F.
Once rolls are filled use dental floss or a sharp chef’s knife for the cleanest cuts. If using a knife avoid sawing the dough and instead try to cut in one swift motion.
After slicing filled rolls make sure to give them enough space to grow.
Do not over bake. Take out when tops begin to slightly brown to get the softest rolls!

Can I make Cinnamon Rolls in Advance?

Yes! I love making cinnamon rolls made ahead of time for Christmas breakfast. After filling and slicing cover the rolls then place in the fridge overnight. Allow to rise at room temperature for an hour or until doubled in size before baking.

If you try this recipe then please leave a rating/comment below to let me know how you liked it and feel free to ask any recipe questions you may have! 🙂