Cinnamon Rolls

2 packets dry yeast

¼ cup warm water

1½ cups buttermilk 

4½ cups all purpose flour   

½ cup vegetable oil     

3 tablespoons granulated sugar

1 teaspoon salt

½ teaspoon baking soda

1¼ cup firmly packed, light brown sugar

 ½ cup butter or margarine, softened

1½ teaspoon ground cinnamon

Dissolve yeast in warm water (105*F-115*F). In a small saucepan, heat buttermilk until warm. Combine yeast and buttermilk in large bowl; stir in flour, oil sugar, salt and baking soda Mix until a ball forms. Turn out into a lightly floured surface. Knead for 10 minutes or until elastic. Place in a greased bowl, cover loosely let rise for 1 hour, or until double in size. 

While dough rises, prepare topping in a bowl by mixing together, brown sugar, butter, and cinnamon. Grease 1-10X15 inch jellyroll pan. 

Roll dough into a 10 X 18 inch rectangle. Spread topping evenly over rectangle, leaving a ½ inch border. Firmly roll up starting from one long end and end with the border. Pinch lightly to seal. Slice into rounds 1½ inches thick. Place cut sides up on prepared pan let rise for 40 minutes. 

Bake at 400* for 15 to 20 minutes or, until lightly browned. Cool slightly and serve warm.