Buttermilk Cinnamon Rolls

In a large bowl dissolve yeast in warm water. Let stand until creamy about 10 minutes. In a small saucepan heat the buttermilk until warm to the touch.

Pour the buttermilk and oil into the yeast mixture; mix well. Combine the flour salt and baking soda. Stir the flour mixture into the liquid 1 cup at a time until a soft dough forms. Turn dough out onto a lightly floured surface and knead 20 times. Cover and let rest for 15 minutes. In a small bowl stir together the butter brown sugar and cinnamon.

On a lightly floured surface roll dough out into a large rectangle. Spread the brown sugar and butter mixture over the dough roll up into a log and pinch the seam to seal. Slice into 1 inch pieces and place cut side up in a lightly greased 10x15 baking pan. Cover and let rise 30 minutes or cover and refrigerate overnight. If baking immediately preheat oven to 400 degrees F (200 degrees C).

Bake in preheated oven for 20 to 25 minutes until golden brown. Let stand for 2 to 3 minutes before serving.