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
  • ⅛ tsp. salt


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


  • Combine buttermilk, yeast and sugar and set aside at least 10 minutes
  • Combine flour, salt- set aside
  • Mixing slowly, add flour mixture one cup at a time to the buttermilk yeast mixture in a stand mixer. Mix until dough comes together. Add the softened butter to the dough. Mix until combined. Remove dough and let rest 60 minutes or until doubled in size.
  • Place the dough on a work surface and roll into a rectangle 12x 15. Spread with softened butter and sprinkle the dough with cinnamon-sugar mixture. Roll the dough , from the long end, creating a tube shape
  • Cut the dough log into even slices and place in a greased cake pan
  • Let rise, Cover for 30-40 minutes
  • Bake for 30 minutes in a preheated 350 degree oven. Let cool for 5 minutes in pan and then turn out onto a cooling rack. If desired frost with a vanilla frosting.
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