Ingredients: |
Ingredients: 2 tbsp. active dry yeast
1 c. warm water (110° to 115°)
2 tbsp.+2/3 c. Sugar, divided
2 c. warm sour cream (110° to 115°)
2 eggs, lightly beaten
6 tbsp. butter, melted
1 1/2 tsp. salt
1/4 tsp. baking powder
7 to 8 c. all-purpose flour
1/2 c softened butter
1/2 c brown sugar
2 tsp. cinnamon
For the cream cheese frosting:
4 oz cream cheese, softened
3 tbsp. butter, softened
¾ c. powdered sugar
½ tsp. vanilla extract
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Directions: |
Directions:In a bowl, dissolve yeast in warm water with 2 tablespoons sugar; let stand for 5 minutes. Combine the sour cream, eggs, butter, salt, and remaining sugar in a large bowl. Stir in baking powder, yeast mixture, and 4 cups of flour until smooth. Stir in enough remaining flour to form a soft dough (the dough should be slightly sticky).
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch the dough down. Turn onto a lightly floured surface; divide in half. Roll out into the size of a cookie sheet, and spread softened butter over the dough. Combine brown sugar and cinnamon in a small bowl, then sprinkle over butter. Start rolling from the long side. Using a piece of thread, cut the roll into 12 equal pieces. Place on a greased cookie sheet. Repeat with the other half. Cover and let rise until doubled, about 20 minutes. Bake at 350° for 20-25 minutes or until golden brown.
While baking, make the frosting. In the bowl of an electric mixer, combine cream cheese, butter, powdered sugar, and vanilla extract. Beat until smooth and fluffy. Spread over cinnamon rolls and serve immediately. Enjoy! |
This recipe for Cinnamon Rolls is from