SOUR CREAM CINNAMON ROLLS 
1 pkg. dry yeast
1/4 c. warm water (105 to 115 degrees)
1 (8 oz.) carton sour cream
1/2 c. butter melted
1/4 c. sugar
2 eggs
1 tsp. salt
1 tsp. vanilla extract
4 c. all purpose flour, divided
1/4 c. butter, softened
1/2 c. sugar
1 to 1 1/2 tsp. ground cinnamon
1 c. sifted powdered sugar
1 1/2 tbsp. milk
1/2 tsp. vanilla extract

Dissolve yeast in warm water in a large mixing bowl; let stand 5 minutes. Stir in sour cream and next 5 ingredients. Add 1 1/2 cups flour, and beat at medium speed of an electric mixer until smooth. Stir in remaining flour; cover and refrigerate 8 hours.

Punch dough down; turn out onto a lightly floured surface, and knead 2 times. Roll dough into an 18 x 15 inch rectangle. Spread with 1/4 cup butter. Combine 1/2 cup sugar and cinnamon; sprinkle over rectangle. Carefully roll up dough jelly roll fashion, starting at long side; pinch seam to seal (do not seal ends). Cut roll into 1 inch slices; place slices, cut side down in two greased 9 inch square pans.

Cover and let rise in a warm place, free from drafts, about 1 hour (rolls will not double in bulk). Bake at 375 degrees for 18 to 20 minutes or until golden. Combine powdered sugar, milk, and 1/2 teaspoon vanilla, stirring well. Drizzle over warm rolls. Yield: 1 1/2 dozen.

 

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