Serves: 18
Total Calories: 149

* See note below.
1/4 cup water
1 package yeast active dry
1 cup sour cream
1 egg
2 tablespoons sugar
1 tablespoon butter or margarine, softened
3 cups flour
1 teaspoon salt
3 cups water hot tap
1/2 cup brown sugar packed
3 teaspoons cinnamon ground
1/4 cup butter or margarine, melted
Glaze (see below)

* Cooking Time: 9 1/2 to 11 minutes Power: 100% (700 watts) 30% (210 watts - defrost setting on most microwave ovens) Rising Time: 30 minutes Baking Time (conventional oven): 15 to 18 minutes Place 1/4 cup water in a small microwavable bowl. Microwave, uncovered, at 100% power (700 watts) for 30 to 35 seconds or until 105° to 115° F. Stir in yeast. Let stand until foamy, 5 to 10 minutes.

In a large mixer bowl at medium speed, beat sour cream, egg, sugar and 1 tablespoon softened butter until blended. At low speed, beat in yeast until well blended. Add flour and salt. Beat until well blended.

On a lightly floured surface, knead until smooth and elastic, 5 to 8 minutes. Place in a greased 1 1/2 -quart microwavable bowl turn to coat surface. Cover with waxed paper.

Meanwhile, place 3 cups water in a 4-cup microwavable measuring cup or bowl. Microwave, uncovered, at 100% power for 5 to 6 minutes or until boiling. Move to back corner of microwave oven. Place bowl of dough in microwave oven. Reduce power and microwave, covered, at 30% power (210 watts) for 1 minute. Let dough rise in microwave oven for 15 minutes or until doubled. Punch down dough.

Lightly grease two 8 x 8 x 2-inch microwavable dishes. In a small bowl, mix brown sugar and cinnamon set aside.

On a lightly floured surface, roll dough into an 18 x 12-inch rectangle. Brush with 1/4 cup melted butter and sprinkle with brown sugar-cinnamon mixture. Starting from long side, roll as for a jelly roll. Cut into 1-inch slices. Place nine slices, cut-side down, in each microwavable dish. Cover with waxed paper.

Microwave water in microwave oven at 100% power for 2 minutes or until very hot. Move water to back corner of microwave oven. Stack dishes in a crisscross pattern in center of microwave oven. Reduce power and microwave at 30% power for 1 minute. Let rise in microwave oven for 10 to 15 minutes or until almost doubled.

Bake in a preheated 375° conventional oven for 15 to 18 minutes or until golden brown. Invert onto wire racks. Turn right-side up. Cool about 10 minutes. Drizzle with glaze. Serve warm or at room temperature.

Glaze: In a small bowl, stir 1 1/2 cups powdered sugar, 2 tablespoons milk and 1 1/2 teaspoons vanilla extract until smooth.

Nutritional Facts:

Serves: 18
Total Calories: 149
Calories from Fat: 49

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