Recipe by Karri Perry, Cincinnati, Ohio
First place, Yeast Beads (Cinnamon Rolls) 2018

Baking temperature: 350 degrees
Baking time: 30 minutes
Yield: 12 cinnamon rolls



  • 2 ½ cups bread flour
  • 2 ¼ tsp. rapid rise yeast
  • 3 tbsp. sugar
  • 2 ½ tsp. salt
  • 1 cup buttermilk- warmed to 110 degrees
  • ½ tsp. salt
  • 5 tbsp. softened unsalted butter 


  • 4 tbsp. softened butter
  • ½ cup light brown sugar
  • ¼ cup dark brown sugar
  • ¼ cup ground cinnamon
  • ¼ tsp. salt


  • 4 tbsp. soft butter
  • 1 cup confectioners’ sugar
  • ½ tsp. vanilla


  • Warm the buttermilk to 110 F. Combine the buttermilk with the yeast and sugar and let rise for at least 10 minutes.
  • In a separate bowl, whisk together the flour and salt. Set aside.
  • Using a stand mixer on slow, combine the buttermilk yeast mixture with the flour mixture. Add the flour to the stand mixer one half cup at a time.
  • Add the softened butter and mix until a soft dough forms. Remove the dough from the mixer and cover with a towel. Rest in a warm, humid spot for 60 minutes or until the dough is doubled in size.
  • Dust a clean work surface with flour. Roll out the dough into a rectangle about a quarter inch thick, about 12×15 inches across.
  • In a small bowl, whisk together the light brown sugar, dark brown sugar, cinnamon and salt.
  • Spread the remaining softened butter across the dough in an even layer. Sprinkle the cinnamon-sugar mixture over the rolled out dough.
  • Starting on the long end, roll the dough into a tube shape. Cut the dough into equal sized rolls and place into a greased cake pan. Cover and let rise 30-40 minutes.
  • Preheat the oven to 350 F. Uncover and bake the cinnamon rolls for 30 minutes, until risen in the middle and golden brown on the edges. Let cool for 5 minutes in the pan.
  • In a small bowl, beat together the ingredients for the frosting. If too dry, add a splash of milk. If too wet, add more powdered sugar. Spread the cinnamon rolls while they are still warm or remove from the pan and add the icing later. Enjoy!
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