Butterscotch Cinnamon Rolls

Butterscotch Cinnamon RollsA big bag of butterscotch chips has eyed me for about a month from our pantry.  I didn’t want butterscotch cookies or haystacks, not pudding.  I did want cinnamon rolls, and thus, butterscotch cinnamon rolls begged to be made.  And they were good…so good they were worthy of the extra cardio I had to put in 😉

Roll Ingredients

  • 1/2 tsp of active dry yeast (you can substitute bread machine yeast as I did, just follow the conversion on your bottle of bread machine yeast)
  • 1/4c warm water
  • 1 1/2c buttermilk
  • 1/2c unsweetened applesauce
  • 4 1/2c all-purpose flour
  • 1tsp salt
  • 1/2tsp baking soda
  • 1tsp cinnamon
  • 1/4c butterscotch chips

Roll Filling Ingredients

  • 1c butterscotch chips
  • 3 or 4tbs vanilla extract
  • 1/4 to 1/2c brown sugar
  • cinnamon to sprinkle

Roll Dough Directions – Bread Machine

  1. Dissolve the yeast and water in your bread machine pan.  Let it get nice and creamy, this takes about ten minutes.
  2. In a small saucepan, heat your buttermilk on low/medium heat until it is warm to the touch.  Stir constantly.
  3. Pour the buttermilk and applesauce into the yeast and water mixture.
  4. Add the flour, salt, baking soda, cinnamon, and butterscotch chips.
  5. Turn the bread machine on its dough setting and let it mix.  If the dough seems too sticky, add flour 1tbs at a time until the dough starts pulling away from the sides.  The butterscotch chips will melt into the dough.
  6. When the bread machine completes its dough cycle, dump your dough on a floured surface and knead just a couple of times.
  7. Roll the dough out into a rectangle.
  8. Butterscotch Cinnamon Roll DoughMelt your butterscotch chips with the vanilla extract.  I just pop mine in the microwave for ten seconds at a time and stir.  DO NOT overheat the chips or they’ll be ruined.  Just patiently stir, stir, stir, and they will melt easily.
  9. Once your chips and extract mixture are melted, spread them out over your dough.  Get almost all the way to the edge, leaving just a bit to seal your ends.
  10. After the butterscotch mixture is spread, sprinkle on brown sugar.  You can really use as little or as much as you want here, I used far less than 1/4c and the rolls were still sweet and gooey.  Then sprinkle cinnamon over the butterscotch and brown sugar.  However much you prefer. I used freshly ground cinnamon which was pretty potent so I only lightly sprinkled.
  11. Roll your dough up into a long log.  Pinch the seams tightly to seal all that gooey goodness inside.  Slice your log into 1″ rolls and place on a greased baking sheet.
  12. Cover the rolls and let them rise for 30 minutes or cover and refrigerate overnight.
  13. If you’re baking immediately, preheat the oven to 400 degrees F and bake 20-25 minutes until golden brown.  Let stand to cool slightly before serving.  You can serve as is or with your favorite icing.

Roll Dough Directions – By Hand

  1. Dissolve the yeast and water in a large bowl.  Let it get nice and creamy, this takes about ten minutes.
  2. In a small saucepan, heat your buttermilk on low/medium heat until it is warm to the touch.  Stir constantly.
  3. Pour the buttermilk and applesauce into the yeast and water mixture.
  4. In a separate bowl combine the flour, salt, baking soda, cinnamon, and butterscotch chips.
  5. Stir the flour mixture into the yeast mixture 1 cup at a time until a soft dough forms.
  6. Turn the dough on a floured surface and knead about twenty times until the dough is no longer sticky.  If you find the dough is still sticky, knead in more flour 1tbs at a time.
  7. Roll the dough out into a rectangle.
  8. Melt your butterscotch chips with the vanilla extract.  I just pop mine in the microwave for ten seconds at a time and stir.  DO NOT overheat the chips or they’ll be ruined.  Just patiently stir, stir, stir, and they will melt easily.
  9. Once your chips and extract mixture are melted, spread them out over your dough.  Get almost all the way to the edge, leaving just a bit to seal your ends.
  10. After the butterscotch mixture is spread, sprinkle on brown sugar.  You can really use as little or as much as you want here, I used far less than 1/4c and the rolls were still sweet and gooey.  Then sprinkle cinnamon over the butterscotch and brown sugar.  However much you prefer. I used freshly ground cinnamon which was pretty potent so I only lightly sprinkled.
  11. Roll your dough up into a long log.  Pinch the seams tightly to seal all that gooey goodness inside.  Slice your log into 1″ rolls and place on a greased baking sheet.
  12. Cover the rolls and let them rise for 30 minutes or cover and refrigerate overnight.
  13. If you’re baking immediately, preheat the oven to 400 degrees F and bake 20-25 minutes until golden brown.  Let stand to cool slightly before serving.  You can serve as is or with your favorite icing.
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