Sour Cream Cinnamon Buns

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These Sour Cream Cinnamon Buns are a simpler cinnamon roll recipe with only one longer rising time.

Sour Cream Cinnamon Buns - recipe from

If there is one thing that my family is super excited about on a weekend morning, it’s a day that I decide to surprise them with homemade cinnamon rolls.  There are many varieties of cinnamon rolls, and I’m always trying different recipes.  

Sour Cream Cinnamon Buns - recipe from

This one plops the cinnamon roll slices into a muffin pan, creating an easy place for the rolls to snuggle into, rise and bake.

Sour Cream Cinnamon Buns - recipe from

Just pop them out of the pan, and all of their gooey buttery, cinnamon and sugar juices will come along with them.

Sour Cream Cinnamon Buns - recipe from

Top them with a simple cream cheese icing while warm and you’ve got a special weekend breakfast treat that everyone will love.

Thank you to Miranda from the blog for shooting these beautiful photos of the Sour Cream Cinnamon Buns for me.  I think Miranda certainly captured how delicious they truly are!

Sour Cream Cinnamon Buns

Yield: 16 to 18 rolls

Prep Time: 50 minutes + rising time

Cook Time: 15 minutes



  • 1 cup sour cream
  • 2 tablespoons butter, melted
  • 3 tablespoons granulated white sugar
  • 1/2 teaspoon salt
  • 1/8 teaspoon baking soda
  • 1 large Eggland's Best 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 the sour cream in a small saucepan over medium heat to 105 to 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 (you may not need to use it all).
  2. Turn the 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-inch rectangle. Spread 3 tablespoons of melted butter over the dough. Sprinkle the brown sugar and cinnamon over the dough (add a few nuts and raisins at this point if you want).
  3. Roll up the 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 (about an hour). Bake in preheated 375 degree oven for 12 to 15 minutes, or until golden brown. Set on the counter to cool.
  4. For the icing, combine the cream cheese with the butter; use an electric mixer to beat until smooth; add powdered sugar and vanilla. Spread icing over warm buns.

Here are a few more cinnamon roll recipes you might enjoy:

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  • Jane S. wrote:

    I’m about to put these in the oven. Now, I’m bad at math but how do you get 16-18 rolls cut at 1 1/2 when the roll is only 18 inches long to begin with? At that size, I got 12 rolls. Anyone?

    • Lori Lange wrote:

      You’re right! Maybe I cut them a little smaller 🙂

  • Tricia @ Saving Room for Dessert wrote:

    These are gorgeous and would be a welcome addition to our breakfast or brunch anytime.  Love making them in a muffin tin!