CINNAMON ROLLS October 06, 2017 10:54 1 Comment



1 Cup Buttermilk Powder

3 Tbsp. Saf Instant Yeast

½ Cup White Sugar

1 Tbsp. Salt

Approx. 9 Cups White Unbleached All Purpose Flour

3 Cups Hot Water 115°

2 Eggs

½ Cup Butter, softened


Add buttermilk, yeast, sugar, salt, and 6 cups flour in Bosch bowl with whisks and mix thoroughly.  Remove whisks and switch to the dough hook.


Add water, eggs, butter and more flour.  Mix on speed 2 adding more flour add needed to make a soft wonderful dough.  It never pulls the sides of the bowl clean, but almost.  Knead for a full 5 minutes after the last flour is added.


  1. Roll out the dough into a rectangle, approx. 1” thick
  2. Spread with softened butter (about 1 cup)
  3. Sprinkle with brown sugar, 1 - 2 cups (more if desired)
  4. Sprinkle with sweet spice blend
  5. Loosely roll the dough, starting with the long side
  6. Cut 1 ½ to 2” rolls with dental floss
  7. Place on parchment lined cookie sheet, let rise until doubled in size
  8. Bake at 350° 20-25  minutes
  9. Frost while warm (not hot)





5 Tbsp White Flour

1 Cup White Sugar

Pinch Salt

1 Cup Milk

1 Cup Butter, softened

1 tsp Vanilla Bean Paste

½ tsp Salt


Whisk together flour, sugar, and pinch salt in a medium sized sauce pan. Add milk and whisk until combined. Place saucepan over low heat and allow mixture to come to a boil, whisking continuously. Once mixture starts bubbling, cook for 1 -2 minutes, then take off the heat and whisk for a minutes to beat some of the heat out of the pudding. Add the vanilla bean paste and mix to combine. Transfer to a plate and cover with plastic wrap, ensuring the plastic wrap is directly on the pudding so a skin doesn’t form. Allow pudding to cool to room temperature.


Once pudding has cooled, beat softened butter in Bosch mixer with wire whips until smooth and fluffy and lightened in color, about 3-5 minutes. Add the cooled pudding, one tablespoon at a time, mixing well after each addition. Once all the pudding has been added mix for another minute or two until butter cream looks thick, smooth, and creamy.  Add in ½ tsp salt and mix to combine.


Use immediately or store, covered in the refrigerator for up to seven days. Before using allow buttercream to come to room temperature and briefly mix until smooth and creamy again.

Purchase Bosch here.