Cinnamon Rolls

By RedZinger

Ingredients

• 3/4 cup sour cream
• 1/2 cup water
• 2 T butter
• 1 egg, beaten
• 1 cup flour plus 2-2.5 cups flour
• 1 pkg yeast (I use rapid rise)
• 1/8 tsp soda
• 1 tsp salt
• 3 T sugar

Details

Servings 12

Preparation

Step 1

Mix 1 cup flour, yeast, soda, salt and sugar in bowl and set aside. Warm the sour cream, water and butter on the stove (I warmed it to 125 degrees). Add egg to the mixture. Add liquid mixture to flour mixture. Blend and mix well. Add 2-2.5 more cups of flour. Roll out for rolls (I roll to about 12"x18" rectangle). On top of dough put plenty of softened butter, brown sugar, cinnamon and raisins. Roll dough starting with the long end. Cut the dough (about 1.5" each) and put rolls in pan (close together). I was able to make 12 large cinnamon rolls. Let the cinnamon rolls rise until double (about 30 min). Bake 15-20 minutes at 375 degrees.

Brown Butter Icing: 1/4 cup butter browned, 3 cups sifted powdered sugar, 3-4 T milk. Put icing on cinnamon rolls after they have slightly cooled.

Cinnamon rolls can be made in advance and frozen. Take them out of the freezer the day before to let defrost. Right before serving them warm them in the oven for about 10 minutes with loose foil on top.