Sour Cream Cinnamon Buns

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 12
• 2 1/4 teaspoons active dry yeast
• 1/4 cup lukewarm water (105-115 f)
• 8 ounces sour cream
• 3 tablespoons granulated sugar
• 2 tablespoons butter
• 1 teaspoon salt
• 1/8 teaspoon baking soda
• 1 large egg, beaten lightly
• 3 cups all-purpose flour (maybe a little more)
• 2 tablespoons sweet unsalted butter, softened to room temperature
• 2/3 cup brown sugar, packed
• 1 tablespoon ground cinnamon
• 1/2 cup raisins
• 1/2 cup pecans, chopped
• simple icing
• 1 cup powdered sugar
• 1 cup sour cream
• 1 cup heavy cream

Recipe

• 1 dissolve yeast in lukewarm water until dissolved and set aside until foamy, about 10 minutes (use a large bowl).
• 2 combine sour cream, granulated sguar, shortening, and salt in a small saucepan and heat, stirring, over medium-low heat until almost melted.
• 3 remove from heat and stir in baking soda.
• 4 stir sour cream mixture in yeast mixture, then stir in egg.
• 5 stir in as much of the flour as you can-it won't necessarily all stir in easily.
• 6 turn dough out into a lightly floured surface and knead in any of the remaining flour to make a moderately soft dough (only 3-5 minutes total).
• 7 cover and let rest 5 minutes.
• 8 grease 12 muffin tins and set aside.
• 9 roll out dough on a lightly floured surface into a large rectangle (18x12 inches).
• 10 spread dough with softened butter.
• 11 mix together cinnamon and brown sugar and sprinkle evenly over the dough.
• 12 roll up, starting from one of the longer sides, jelly-roll style, and seal seam with fingers.
• 13 using plain dental floss or a sharp knife, cut off 12 short chunks of dough.
• 14 set each bun into a muffin tin- cut side down.
• 15 cover and let rise in a warm place until risen 1/4-1/2 inch above the tops of the tin openings.(about 45 minutes of so).
• 16 bake in a preheated 400 f oven about 15 minutes or until golden.
• 17 remove from pan.
• 18 mix icing ingredients until smooth and drizzle over warm rolls- serve immediately.
• 19 note: if you'd like to make these in advance, bake and cool them, but leave off the icing.
• 20 wrap and freeze in foil up to 3 weeks and to reheat, bake at 325 f for 30 minutes, then ice.
• 21 to freeze unbaked rolls - prepare rolls and cover with plastic wrap. wrap tightly with heavy duty foil. store in freezer up to 2 months.