Sour cream cinnamon rolls
12 Rolls
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Dairy sour cream |
| 2 | tablespoons | Shortening |
| ½ | cup | Sugar |
| ¼ | teaspoon | Baking soda |
| 1 | teaspoon | Salt |
| 1 | pack | Active dry yeast |
| ¼ | cup | Lukewarm water |
| 1 | Egg | |
| 3 | cups | Sifted flour |
| 2 | tablespoons | Soft butter |
| ⅓ | cup | Brown sugar (packed) |
| 1 | teaspoon | Ground cinnamon |
| 1 | cup | Sifted confectioner's sugar |
| 2 | tablespoons | Milk or light cream |
| 1 | teaspoon | Vanilla |
Directions
ICING
Heat sour cream in saucepan until lukewarm. Combine sour cream, shortening, sugar, baking soda and salt in large bowl. Sprinkle yeast on lukewarm water, stir to dissolve. Add yeast and egg to sour cream mixture. Gradually mix in enough flour to make a soft dough. Turn out on floured surface and knead lightly for one minute. Form into a ball and let rest 5 minutes. Roll into 13 X 9" rectangle. Spread with butter. Sprinkle with brown sugar and cinnamon. Roll up like jelly roll from long side. Cut into 12 slices. Place in greased 13 X 9 X 2" baking pan. Let rise until doubled. About 1½ hours. Bake in 375 degree oven 22 minutes or until golden brown. Remove from pan, cool on rack. While warm, drizzle with confectioners sugar icing.
CONFECTIONERS SUGAR ICING. Combine 1 cup sifted confectioner's sugar, 2 Tbsp light cream or milk and 1 tsp vanilla. Beat until smooth.