Imagine waking up to the most irresistible aroma of warm, gooey cinnamon rolls wafting through your kitchen - a promise of pure breakfast bliss that will transform your ordinary morning into an extraordinary culinary experience. These sour cream cinnamon rolls aren't just a recipe; they're a journey of soft, pillowy dough swirled with rich cinnamon and brown sugar, topped with a delicate, creamy glaze that will make your taste buds dance with joy. Whether you're a baking novice or a seasoned pro, this recipe guarantees a showstopping treat that will have everyone begging for seconds!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 12 rolls
Ingredients
- 4 cups all-purpose flour
- 1 cup sour cream
- 1/2 cup sugar
- 1/4 cup butter, softened
- 1 packet active dry yeast
- 1/2 teaspoon salt
- 1 tablespoon cinnamon
- 1/2 cup brown sugar
- 1/2 cup powdered sugar (for icing)
- 2 tablespoons milk (for icing)
Instructions
- In a large mixing bowl, combine 4 cups of all-purpose flour, 1/2 cup of sugar, and 1/2 teaspoon of salt. Mix well to ensure even distribution of the dry ingredients.
- In a separate small bowl, activate 1 packet of active dry yeast by mixing it with 1/4 cup of warm water (around 110°F or 43°C) and let it sit for about 5 minutes until it becomes frothy.
- In another bowl, combine 1 cup of sour cream and 1/4 cup of softened butter. Mix until smooth and well blended.
- Once the yeast is activated, add it to the sour cream and butter mixture. Stir to combine.
- Gradually add the wet mixture to the dry ingredients, mixing until a soft dough forms. If the dough is too sticky, add a little more flour, a tablespoon at a time.
- Turn the dough out onto a floured surface and knead it for about 5-7 minutes until it is smooth and elastic.
- Place the kneaded dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 30 minutes or until it has doubled in size.
- While the dough is rising, prepare the filling by mixing together 1 tablespoon of cinnamon and 1/2 cup of brown sugar in a small bowl.
- Once the dough has risen, punch it down to release the air. Roll it out on a floured surface into a rectangle, approximately 16x12 inches.
- Spread the dough with the cinnamon and brown sugar mixture evenly across the surface.
- Starting from one long side, carefully roll the dough tightly into a log. Pinch the seam to seal it once rolled.
- Using a sharp knife or dental floss, cut the log into 12 equal pieces.
- Place the rolls in a greased baking dish, leaving a little space between each roll for expansion. Cover with a towel and let them rise for another 15-20 minutes.
- Preheat your oven to 350°F (175°C) while the rolls are rising.
- Once the rolls have risen, bake them in the preheated oven for 25-30 minutes or until they are golden brown.
- While the rolls are baking, prepare the icing by whisking together 1/2 cup of powdered sugar and 2 tablespoons of milk in a small bowl until smooth.
- After the rolls are done baking, remove them from the oven and let them cool slightly before drizzling with the icing.
- Serve warm and enjoy your delicious sour cream cinnamon rolls!
Tips
- Temperature is Key: Ensure your yeast activates perfectly by using warm water around 110°F - too hot will kill the yeast, too cold won't activate it.
- Kneading Matters: Take your time kneading the dough to develop gluten, which creates that dreamy, soft texture.
- Rising Environment: Place your dough in a warm, draft-free spot for optimal rising. A slightly warm oven (turned off) or near a sunny window works perfectly.
- Rolling Technique: Use a sharp knife or unflavored dental floss to cut rolls for clean, precise edges that don't squish the delicate dough.
- Don't Overbake: Watch your rolls closely in the last 5-10 minutes to prevent drying out. Golden brown is your target color.
- Icing Consistency: Add milk to powdered sugar gradually to control thickness - you want a drizzle, not a puddle!
Nutrition Facts
Calories: 420kcal
Carbohydrates: 54g
Protein: 6g
Fat: 18g
Saturated Fat: 10g
Cholesterol: 30mg
