The Cinnamon Cravings Collection

Buttermilk Cinnamon Rolls

I've been chasing the ideal cinnamon roll for the better part of a decade. Not the kind from a cardboard tube — the kind that tears apart in your hands, leaves cinnamon sugar on your fingers, and somehow manages to be both fluffy and rich at the same time. After dozens of batches and more than a few gummy failures, the ingredient that changed everything for me was buttermilk.

Step By Step Guide

Activate the yeast: Warm 1 cups buttermilk, warmed to lukewarm until it feels like bathwater on your wrist — too hot and you'll kill the yeast, too cold and it won't activate. Stir in 2.3 teaspoons active dry yeast and 1 tablespoons sugar (for yeast) and leave it alone for 5 to 10 minutes. You're looking for a foamy, slightly domed surface. If it doesn't foam, your yeast is dead and no amount of kneading will save the dough — start over.

Make the dough: In a large bowl, whisk together 4 cups all-purpose flour, 0.3 cups sugar, and 1 teaspoons salt. Add the yeast mixture, 2 pieces eggs, beaten, and 0.3 cups melted butter (dough). Mix until a shaggy dough forms, then turn it onto a floured surface and knead for 8 to 10 minutes. The dough is ready when it springs back slowly when you poke it and feels smooth, not sticky. Buttermilk dough is slightly tacky by nature — resist the urge to add too much flour or you'll tighten the crumb.

First rise: Place the dough in a lightly greased bowl, cover with a damp cloth or plastic wrap, and let it rise somewhere warm — near a preheating oven works well in a cold Alberta kitchen. Wait until it's genuinely doubled, not just puffed. That usually takes 1 to 1½ hours depending on your kitchen temperature.

Make the filling and roll: Mix 0.8 cups brown sugar and 2 tablespoons ground cinnamon together in a small bowl. On a lightly floured surface, roll the dough into a rectangle roughly 18×12 inches, about ¼ inch thick. Spread 0.3 cups softened butter (filling) evenly all the way to the edges — don't skip the corners. Scatter the cinnamon-sugar mixture over the butter generously. Roll tightly from the long side, applying even pressure as you go. A loose roll means the filling falls out when you slice; a tight roll keeps the swirl clean.

Slice and second rise: Cut the log into 2 pieces eggs, beaten equal pieces using a sharp serrated knife or unflavored dental floss for cleaner cuts. Arrange in a greased baking dish with a little space between each roll — they'll grow into each other during the second rise, which is what gives them that pull-apart softness. Cover and rest for 30 to 45 minutes.

Bake: Bake at 350°F (175°C) for 20 to 25 minutes until the tops are golden and the centre rolls don't look soggy when you pull one apart slightly. Every oven runs differently — start checking at 20 minutes. Overbaked rolls dry out fast.

Make the frosting and serve: Beat 4 ounces cream cheese, softened, 2 tablespoons butter (frosting), 1 cup powdered sugar, and 1 teaspoon vanilla extract together until smooth and spreadable. Spread over the rolls while they're still warm — not hot — so the frosting melts slightly into the swirls rather than sitting on top as a stiff layer. Eat them the day they're baked. They're never quite as good the next morning, and that's just the truth.

Ingredients List

• 1 cups buttermilk, warmed to lukewarm
• 2 1/4 teaspoons active dry yeast (1 packet)
• 1 tablespoons sugar (for yeast)
• 4 cups all-purpose flour
• 1/3 cup granulated sugar
• 1 teaspoon salt
• 2 pieces eggs, beaten
• 1/3 cup unsalted melted butter
• 3/4 cup brown sugar
• 2 tablespoons ground cinnamon
• 1/4 cup unsalted softened butter
• 4 ounces cream cheese, softened
• 1 cup powdered sugar
• 2 tablespoons butter (frosting)
• 1/2 teaspoon vanilla extract

This ingredient amount is ideal for 12 standard-sized cinnamon rolls.

Cinnamon Tea

Cinnamon tea is simple to make and very soothing. I start by bringing 2 cups water to a boil in a small pot — I find a full 2 cups gives the cinnamon plenty of room to shine. Once it's boiling, I drop in 1 cinnamon stick and turn the heat down to a gentle simmer. This is the part I love — the kitchen starts to smell incredible. I pull the pot off the heat and let it sit for a few more minutes. The longer I wait, the deeper the flavour gets. I pour it into my favourite mug and finish it however I'm feeling — a drizzle of 1 teaspoons honey, a squeeze of 1 teaspoons lemon juice, or a few slices of 1 pieces fresh ginger, sliced if I want something with a little more kick. All optional, all lovely.

Ingredients for Cinnamon Tea

• 1 cinnamon stick
• 2 cups water
• 1 teaspoons honey
• 1 teaspoons lemon juice
• 1 pieces fresh ginger, sliced

I usually skip the extras when I just want something simple and calming, but the ginger + lemon combo is my go-to when I'm feeling under the weather.

From a Sweet Idea to a Thriving Business: Story of Liam's Cinnamon Rolls

The recent CBC News article about Liam Tait, a 12-year-old from St. Thomas, Ontario, offers an inspiring look at how determination and creativity can turn a small goal into something much bigger. What began as a simple mission to earn enough money for a $600 Lego set quickly evolved into a full-fledged baking business, Liam's Cinnamon Rolls. The story highlights not just entrepreneurial spirit, but also the value of hands-on learning, community support, and how a little cinnamon can go a long way.

One of the most compelling aspects of the article is how Liam's journey reflects real-world business challenges. He moved from simply baking at home to managing orders, tracking inventory, and even working in a certified commercial kitchen. As someone who has spent years baking with cinnamon, I know firsthand how much work goes into even a single batch of rolls, which makes Liam's story more impressive. This transition shows a level of responsibility that goes beyond what is typically expected from someone his age. As his mother emphasized, "Then you need to learn how business works," reinforcing the idea that success comes with accountability and effort.

The article also does an excellent job of illustrating the scale of the operation. What might seem like a simple baking task becomes significantly more complex when producing hundreds of cinnamon rolls. The detailed description of the process, from dough preparation to icing, helps readers appreciate the discipline and time commitment involved. Liam himself acknowledges both sides of the experience, saying, "It's been hard, but it's been very fun," which captures the balance between challenge and passion.

Overall, this story is both heartwarming and motivating. It demonstrates how a supportive environment, combined with personal drive, can lead to meaningful growth — both financially and personally. For readers, this article serves as a reminder that entrepreneurship can start small and still lead to big opportunities, and how foods as nostalgic and satisfying as cinnamon rolls can spark creativity and bring more than just comfort.

My Favourite Picnic Spot

My favourite spot for a picnic is a quiet riverside location, perfect for enjoying warm cinnamon buns and a cozy drink. The gentle sound of the water and the open natural view make it especially relaxing. To get there, follow the main road until you reach the riverside access point, then take the walking path along the bank. After a short walk, you'll find a small shed nearby - that's the spot. It's peaceful, scenic, and ideal for unwinding. I personally love enjoying something warm while the breeze carries the sweet scent of cinnamon from a fresh batch of rolls. There's truly no better way to spend a quiet afternoon.