Sour Cream Cinnamon Rolls

March 18, 2009

cinnamon350A little twist from “normal” cinnamon rolls, still the same goodness :-)

I omit the icing to cut some calories 🙂

2 1/4 teaspoons active dry yeast
1/4 cup warm water
8 ounces sour cream
3 Tablespoons granulated sugar
2 Tablespoons organic shortening
1 teaspoon salt
1/8 teaspoon baking soda
1 egg
3 to 3 1/4 cups all-purpose flour
For Filling:

2 Tablespoons butter, softened
1/3 cup packed brown sugar
1 heaping teaspoon ground cinnamon
For Icing:

3/4 cup confectioners’ sugar, sifted
2 to 4 teaspoons water
1/8 teaspoon vanilla extract (could use a little more if you wanted)
How to make it:

In a large bowl, dissolve yeast in warm water.  In a small saucepan, combine sour cream, granulated sugar, shortening and salt.  Heat gently over medium-low heat, stirring, until warm (about 120 to 130 degrees F.) and shortening is almost melted.  Stir in baking soda.
Stir sour cream mixture and egg into yeast.  Mix in 2 1/2 cups flour.
Turn dough out onto lightly floured surface and knead in enough of the remaining flour to make a moderately soft dough.  Cover and let rest for 5 minutes.  Lightly coat a twelve cup muffin pan with cooking spray.

On a lightly floured surface, roll dough into an 18×12-inch rectangle and spread with softened butter.  Combine brown sugar and cinnamon and sprinkle evenly over dough.

Roll up, jelly roll style, and slice into twelve 1 1/2-inch wide pieces.  (Using unflavored dental floss the best tool for this.)  Place each bun, cut side down, on baking tray.  Preheat oven to 400 degrees F.  Cover and let rise in a warm place until 1/4 to 1/2-inch above top of cups, about 45 minutes to an hour.

Bake for about 12 to 15 minutes or until golden brown.  Remove buns from pan.  (You can freeze at this point and then re-warm before icing and serving.)
Combine confectioners’ sugar, vanilla and enough water to make an icing, of drizzling consistency and drizzle over rolls.  Eat them warm.

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