Sour Cream Cinnamon Rolls
Homemade sour cream cinnamon rolls with a soft yeasted dough, brown sugar cinnamon filling, and vanilla confectioners sugar icing. The sour cream makes them impossibly tender. Makes 12.
The secret to these cinnamon rolls is hiding in plain sight: sour cream, right in the dough.
It keeps the crumb soft and slightly tangy, giving these rolls a richness that butter alone can’t match. The dough comes together quickly, needs just one rise, and rolls out into a neat rectangle that you fill with softened butter, brown sugar, and cinnamon before slicing into thick spirals.
After baking, a simple vanilla icing gets drizzled over the top while the rolls are still warm so it melts into every crevice.
Variations
- Add a handful of raisins or chopped pecans to the brown sugar filling for more texture.
- Swap the icing for a cream cheese frosting if you want something richer.
Pro Tips
- Heat the sour cream just to lukewarm, not hot. Too much heat will kill the yeast when you combine them.
- Knead the dough only for a minute. This is a soft, tender roll, not a chewy bread. Overworking it toughens things up.
- Use thread or unflavored dental floss to slice the log cleanly. A knife compresses the layers and squishes out the filling.
- Let them rise until truly doubled, about 1.5 hours. Rushing this step means dense rolls.
Ingredients
Directions
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 inch 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 inch baking pan.
Let rise until doubled. About 1½ hours.
Bake in 375℉ (190℃) 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 tablespoon light cream or milk and 1 teaspoon vanilla.
Beat until smooth.
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