photograph by Matt Hulsman

2 cups all-purpose flour, sifted
1 tablespoon baking powder
1 teaspoon salt
¼ teaspoon baking soda
¼ cup vegetable oil
¾ cup buttermilk
8 tablespoons butter, softened
¾ cup sugar
1 teaspoon cinnamon

Preheat oven to 400˚. Grease a 9-inch round pan. Combine flour, baking powder, salt, and baking soda in a medium mixing bowl. Stir in vegetable oil. Add buttermilk, and stir just until blended. Knead dough on a lightly floured surface until smooth.

Roll dough into a 15-inch x 8-inch rectangle. Spread butter over the dough.

Combine sugar and cinnamon in a small mixing bowl. Sprinkle over butter. Roll up the rectangle, starting from one long side. Pinch seam to seal. Cut the roll in 1½-inch slices.

Arrange slices, cut side up, in prepared pan.

Bake until lightly browned, 15 to 20 minutes. Remove from oven. Serve hot.

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For several years, Our State featured recipes from the pages of community and church cookbooks from around North Carolina. These dishes continue to be among some of our most popular and enjoyed.

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