Sour Cream Cinnamon Rolls

Michelle likes to make these into JUMBO rolls.


2  cups sour cream
1  Tbsp shortenig
1  cup sugar
2  tsp. salt
1/4  tsp. soda
2  pkgs. yeast
2  cups warm water (105-115)
2  eggs, beaten
6-7  cups flour


Bring sour cream to low simmer. Remove from heat and add shortening, sugar, salt and soda. Let cool. Dissolve yeast in 2 cups of warm water. Add to sour cream mixture with beaten eggs and 2 cups flour, beat until smooth. Stir in enough remaining flour to make soft dough. Turn out onto lightly floured board; knead until smooth and elastic, about 10 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm place until doubled in bulk. Punch down; divide in half. Roll each half into 18 x 12 inch rectangle. Spread generously with melted butter, brown sugar and cinnamon. Roll up starting with long side; seal edge firmly. Cut each roll into 12 pieces. Place cut side up in 2 greased 9x13 inch pans. Cover; let rise in warm place until doubled in bulk, about 30 minutes. Bake at 375 degrees for 15 minutes or until golden. Frost with powdered sugar glaze.

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