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Sour Cream Cinnamon Rolls |
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Serves: 18 The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best Sour Cream Cinnamon Rolls recipe on the web!!* See note below. ___ cup water _ package yeast active dry _ cup sour cream _ egg _ tablespoons sugar _ tablespoon butter or margarine, softened _ cups flour _ teaspoon salt _ cups water hot tap ___ cup brown sugar packed _ teaspoons cinnamon ground ___ 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. Blueberry Breakfast Muffins Old-Fashioned Yeast Biscuits Sour Cream Cinnamon Rolls Favorite White Bread Corn Bread Plus Tortilla Bowl Bull's Eye Muffins Honey-Dipped Bubble Ring Plain Or Fancy French Toast Chocolate Chip Banana Bread Spiced Pumpkin Loaf Date-Carrot Loaf |
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