I bought a 3-pound container of sour cream because I thought we were getting low. When I got home, we already had 1 1/2 on hand so today I made recipes with sour cream. This was one of them…
My favorite Cinnamon Roll Recipes using sour cream:
Sour Cream Cinnamon Rolls
1/2 cup warm water
4 Tablespoons dry yeast
12 Tablespoons granulated sugar
4 cups sour cream
1 cube butter or margarine
12 cups flour
4 teaspoons salt
1/2 teaspoon baking soda
1 cube softened or melted butter or margarine
raisins, plumped (see below) (optional)
Add dry yeast to warm water. Add sugar and set aside to let proof (get bubbly). Beat 8 eggs and set aside. In a large saucepan, bring sour cream to a boil. Take off heat and add 1 cube butter or margarine and stir until melted. Pour into a large mixing bowl. Add eggs and mix well. Add water/yeast/sugar mixture and mix well. Add flour, salt and baking soda and mix until completely blended.
Grease a large bowl lightly and transfer dough into it. Turn the dough over to cover the dough’s surface with a little oil. Let rise in a warm place until double in size, about 1 hour.
If you want to use raisins in your cinnamon rolls, I highly recommend that you plump them by soaking them for a few minutes in boiling water. Bring a small saucepan of water to a boil. Add as many raisins as you’d like to plump (maybe 3/4 to 1 cup) and just let them absorb the water. Drain before adding to your cinnamon rolls. This will make the raisins very moist in your cinnamon rolls instead of dried out and hard .
When you’re ready to create your cinnamon rolls, divide the dough in half. Transfer half of the dough onto a floured surface and roll into a large rectangle. Spread with either 1/2 cube of melted or softened butter or margarine over the surface of your dough. Sprinkle heavily with cinnamon, cinnamon/sugar mixture or both. Sprinkle with raisins if you like. Roll into a jelly roll rolling on the long side of the rectangle. Slice in 1″ slices and place on a lightly greased baking sheet with the cut side up and not to close together. They will expand while baking. Gently flatten each roll just a little. Now work with the other half of the dough in the same manner as I’ve already explain.
Bake at 350 degrees for 15 minutes.
While the rolls are baking, mix the following for frosting:
1 pound powdered sugar (3 1/2 cups) and 2-4 tablespoons of milk. Add milk until you get the consistency you want. I like thick frosting. It melts when spooned on the cinnamon rolls right out of the oven. Cool on cooling racks and enjoy! They may be frozen. This recipe makes 40 large cinnamon rolls so it makes a lot! Delicious!
Note: I tried a Cream Cheese filling in the rolls in the photo. I didn’t care for them as much as the cinnamon and raisin rolls.
Just a side note. My husband does not like sour cream. One time I had a 3 pound container of sour cream leftover from a party that we attended. I got out this recipe and made it. Now when my husband goes to Costco and brings home a 3-pound container of sour cream, I know he wants cinnamon rolls!