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Sour Cream Cinnamon Rolls Recipe

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This recipe for Sour Cream Cinnamon Rolls is from The Watchorn Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1 c. sour cream
1 package active dry yeast
¼ c. warm water (105 to 115º)
2 T. butter, softened
3 T. granulated sugar
1 tsp. salt
1 egg
3 c. all-purpose flour
2 T. soft butter
⅓ c. brown sugar (packed)
1 tsp. cinnamon
Creamy Glaze:
1½ c. powdered sugar
2 T. soft butter
1½ tsp. vanilla
1 to 2 T. hot water (enough to make smooth glaze)

Directions:
Directions:
Heat sour cream just to lukewarm. Dissolve yeast in warm water. Stir in sour cream, 2 T.butter, granulated sugar, salt, egg and 1 c. flour and beat until smooth. Mix in the remaining flour until the dough cleans the side of the bowl.
Turn the dough onto a lightly floured board and knead until smooth, about 10 minutes. Place in a greased bowl; turn the greased side up. Cover and let rise in a warm place until double, about 1 hour.
Punch down the dough and roll into a rectangle, 24 x 6 inches. Brush with 2 T. butter. Mix brown sugar and cinnamon and sprinkle over a lengthwise half of the rectangle. Fold the other half over the sugared half. Cut into 1–inch strips.
Holding the strips at each end, twist in opposite directions. Place 2 inches apart on a grease baking sheet, pressing the ends on the sheet. Cover and let rise until double, about 1 hour.
Heat oven to 375º. Bake 12 to 15 minutes or until golden brown. While warm, frost with Creamy Glaze.
Creamy Glaze: Mix powdered sugar, soft butter, vanilla and hot water until smooth and of spreading consistency.

Number Of Servings:
Number Of Servings:
2 dozen
Preparation Time:
Preparation Time:
2 hours 30 minutes

 

 

 

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