Sour Cream Cinnamon Rolls
(30 large rolls)
For dough:
½ cup butter
1½ cups water
1 cup sour cream
7 cups flour, divided
½ cup dry milk powder
2 envelopes yeast
½ cup sugar
2 tsp. salt
2 eggs
For filling:
¼ c. softened butter
1 T. cinnamon
1 cup brown sugar
For glaze (I don't measure this so these are approximate):
About 4 T. milk
3 T. butter
2 c. powdered sugar
Vanilla
I. Heat butter, water and sour cream to 130°.
II. Combine 4 cups flour, the dry milk, yeast, sugar and salt in mixer bowl. Add heated liquid mixture and blend well.
III. Add eggs; beat with electric mixer for 3 minutes.
IV. Gradually stir in 2 cups flour to make a soft dough.
V. Knead dough on well-floured surface for five minutes, adding up to 1 cup additional flour.
VI. Place dough in large, greased bowl; turn to coat. Cover and let rise for about 30 minutes until doubled.
VII. Grease two 9x13 pans or one large jellyroll pan. Punch dough down and divide in half.
VIII. Combine a cup or so of brown sugar and add cinnamon to suit yourself.
IX. Roll out half of the dough to form a 10x15 rectangle. Spread with 2 tablespoons of softened butter; sprinkle with half the brown sugar/cinnamon. Roll up and cut into 15 slices. Place slices in prepared pan. Repeat with other half of the dough. Cover and let rise until doubled, about 30 minutes.
X. Bake at 350° for about 25 minutes.
XI. Prepare glaze. Heat a little milk and some butter in the microwave. Add a little vanilla extract. Stir in some powdered sugar to make a nice glaze. Pour over the rolls while they are still warm.
This recipe was in a Woman's Day or something similar about 30 years ago. The original recipe called for ½ cup of orange juice and 1 cup of water. I don't like orangey cinnamon rolls so I substituted more water for the juice. Brown sugar makes a better filling than white sugar, too. I use a KitchenAid mixer with dough hook and I heat the liquids in the microwave.
These are delicious!