1

Heat sour cream in small saucepan over medium heat to 105-115 degrees (use a thermometer). Combine warm sour cream, 2 T. butter, sugar, salt and soda in large mixing bowl. Add yeast, then egg; mix well. Add 1½ 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 T. 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 1½" 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.