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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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