Yield: 16 to 18 rolls
Prep Time: 50 min + rising time
Cook Time: 15 min
A simpler cinnamon roll recipe with only one longer rising time...
1 cup sour cream
2 Tablespoons butter, melted
3 Tablespoon granulated sugar
1/2 teaspoon salt
1/8 teaspoon baking soda
1 large egg, slightly beaten
1 package active dry yeast
3 cups all-purpose flour, divided
3 Tablespoons butter, melted
1/2 cup brown sugar, firmly packed
1 teaspoon ground cinnamon
raisins and nuts are optional
2 ounces cream cheese, softened
2 Tablespoons butter, softened
1 1/2 cups powdered sugar
dash of vanilla
1. Heat sour cream in small saucepan over medium heat to 105-115 degrees (use a thermometer). Combine warm sour cream, melted butter, sugar, salt and soda in large mixing bowl. Add yeast, then egg; mix well. Add 1 1/2 cups flour and beat until well blended. Gradually stir in enough remaining flour to make a soft dough.
2. Turn dough onto a lightly floured surface and knead lightly 5 or 6 times. Cover and let dough rest 10 minutes. Roll dough into an 18x6" rectangle. Spread 3 Tablespoons of melted butter over dough. Sprinkle brown sugar and cinnamon over dough (add a few nuts and raisins at this point if you want).
3. Roll up dough, starting at long side, pressing firmly to eliminate air pickets and pinching seam to seal. Slice into 1 1/2-inch slices and place cut-side down in greased muffin pans. Cover and let rise in warm place until doubled in size. Bake in preheated 375 degree oven for 12-15 minutes, or until golden brown. Let cool.
4. For icing, mix cream cheese with butter; beat until smooth and add powdered sugar and vanilla. Spread icing over buns.