Not only are these my first ever cinnamon rolls, they are my first successful bread product baked from scratch. Something about the kneading, and the rising, and the yeasting have always thrown me off before but magic happened in the kitchen that night and everything came together beautifully.
I started making these specifically so I could send them with That Husband (he goes out of town for work every week right now), and it took me so long to make them that I didn’t get them done in time. So I was left with 18 amazing looking cinnamon rolls, and after eating 3 in a row the next morning I was sick and had to get them out of the house! I made up 7 different plates and took one to our friend who just had a baby, a plate for each of the women I Visit Teach (I am assigned women in my church to meet with and fellowship each month), plates for my friend Jill and my friend Christy, and the last plate went to the bishop. I felt like a little cinnamon roll fairy and it made me so happy!
Many of you keep asking how I make so many treats and keep the weight off, and giving things away is the key. I love to bake, and I need the practice, but with TH always out of town it’s really important that I get it out of the house. Plus I earn the reputation of being a really nice person that makes yummy things. You can be like that too.
Ingredients
For the Rolls
3 c. sour cream
3/4 c. margarine
2/3 c. sugar
1 1/2 tsp. salt
3 eggs
2 T. yeast, dissolved in 1/2 c. warm water
9 c. flour
1 tsp. soda
Butter (for spreading on dough)
Brown sugar
Cinnamon
Raisins (optional)
For the Glaze
1 egg
3 c. powdered sugar
1 cube soft butter
1 tsp vanilla
Maple flavoring (to taste if desired)
That Wife added 5 oz of cream cheese (fat free!)
Directions
Warm sour cream on top of the stove. Pour into mixing bowl. Add butter, sugar, and salt. Add eggs that are beaten first. Add rest of ingredients and mix well. Dough will be sticky. Let rise until doubled, then roll out on floured surface. Spread softened butter and brown sugar on top of dough. Sprinkle with cinnamon and raisins (if desired). Roll dough up and cut about 1 inch apart; put on greased pans. Let rise for about 20 to 30 minutes, or until light and fluffy. Cook in oven 375° for 15 to 20 minutes, depending on the oven. Combine all glaze ingredients and glaze over warm cinnamon rolls, or use your own favorite glaze or frosting.
—————————
I made these on Sunday night, and the next morning they were absolutely divine. Which could explain why I couldn’t stop myself from eating 3 in a row.
February 11th, 2009 on 7:46 pm
Wow, Jenna! Those look amazing! Hello Valentine’s day breakfast! Also, I made the been soup you posted a couple weeks ago-delish! Thanks for the great recipes!
Reply
February 11th, 2009 on 8:52 pm
I’ve never really heard of sour cream in cinnamon rolls, but as I’ve learned to love how amazing sour cream can make things I can only imagine how yummy those must be!
Reply
February 11th, 2009 on 8:59 pm
Yum!!! Those looks so great. I hear you on the deliciousness…when I made mine last week I ate 3 for breakfast. I used cream cheese frosting on them and kept eating just the frosting! It’s a problem. I’m glad I waited til my last day in Texas to make them so I had to leave most of them there!
Reply
February 11th, 2009 on 11:53 pm
These look SO delicious. I’m terrified to make them, ever. I can’t even keep my hands off the not-so-great Pillsbury kind! What would happen if I made these? I’ll tell you what– I’d eat them night and day and smack anyone who came near them. YUM
Reply
February 12th, 2009 on 2:28 am
Remember Aunt Linda’s armadillo rolls? Sour cream was the secret ingredient. Remember how I used that recipe and made them one time gluten free and how even you thought they were amazing!!!!!! I should really make those again. I have been craving bread for the last two weeks. I need to take the time to stay home and cook. So much time!
Reply
Jenna Reply:
February 12th, 2009 at 11:46 pm
I need to get that recipe. I’ve decided to ask Kee and Nay if either of them would be interested in doing a cookbook of family recipes. Wouldn’t that be nice? Someone has to keep the green goop alive, etc.
Reply
February 12th, 2009 on 1:13 pm
I am so excited to make these. They look fantastic.
Reply
April 9th, 2012 on 8:42 am
[...] made these several times and they have never failed me. The recipe comes from my friend Jenna. I made these for Christmas morning and my family loved them so much they wanted them again for [...]