Combine 3/4 cup cream and 1/3 cup sugar in heavy small saucepan. Stir over medium-high heat until sugar dissolves and mixture just begins to simmer. Remove from heat. Add gelatin; stir until gelatin dissolves. Cool until warm, stirring occasionally. Stir in buttermilk and 1 1/2 teaspoons vanilla. Divide among six 1/2-cup ramekins. Cover and refrigerate until set, at least 4 hours.
Combine brown sugar and remaining 1/4 cup cream in small saucepan. Stir over medium heat until sugar dissolves and caramel sauce is smooth. Remove from heat; stir in cinnamon and remaining 1 teaspoon vanilla.
Spoon slightly warm caramel sauce over each panna cotta and serve.
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|Serving Size: 1 Serving (136g)|
|Recipe Makes: 6|
|Calories from Fat: 137 (47%)|
|Amt Per Serving||% DV|
|Total Fat 15.2g||20 %|
|Saturated Fat 9.5g||47 %|
|Monounsaturated Fat 4.4g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 56.8mg||17 %|
|Sodium 87.1mg||3 %|
|Potassium 150.3mg||4 %|
|Total Carbohydrate 35.6g||10 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 35.6g|
|Protein 3.9g||6 %|
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Calories per serving: 292
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