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"The belly rules the mind."--Spanish Proverb

Yeast Sour Cream Coffee Cake Recipe

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This recipe for Yeast Sour Cream Coffee Cake, by , is from Generations of Our Families Recipes, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Susan Schwartz


6-7 c flour total

2 c flour
1 package dry yeast
1/3 c sugar
1t salt
1 pint sour cream
3 T water
2 sticks butter
4 eggs
1T vanilla
Brown sugar
Chopped nuts

Mix first 4 dry ingredients together.
Heat butter, sour cream and water until warm, and add to dry ingredients.
Beat 2 minutes on low of a stand mixer.
Add 1/2 c flour and 4 eggs to make a thick batter.
Stir in vanilla and beat 2 more minutes.
Stir in additional flour and with dough hook, knead 4 minutes or until a smooth ball occurs.
Place in an oiled bowl, cover with plastic wrap and let rise until double, at least an hour.
Punch down. Cut dough into 6 pieces/
Roll the dough into a rectangle and spread with 1 stick of melted butter.
Sprinkle with cinnamon, sugar and chopped nuts.
Roll up adding butter at every turn. Roll and twist the bottom under.
Place in sprayed pan.....there should be 6 large rolls
Brush with melted butter ad sprinkle top with cinnamon and sugar mix.
Let rise 45 minutes.

BAKE 350º. 25-35 MINUTES

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Personal Notes:
Personal Notes:
This is Grandma Phyllis’ Kichel recipe. It is quite delicious and a bit tricky to shape as she did. If it is too difficult, it can be made into individual cinnamon rolls by cutting the long rolls into pieces.




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