Total Time
55mins
Prep 30 mins
Cook 25 mins

Homemade and yummy! A lady from work made these and I had to have this recipe and share!

Ingredients Nutrition

Directions

  1. Warm sour cream in large pan over low heat.
  2. Add baking soda, salt and sugar.
  3. Remove from heat.
  4. Sprinkle yeast over warm water and add to sour cream mixture.
  5. Add beaten eggs.
  6. When sour cream mixture is warm but not hot, begin adding flour gradually to form a soft dough.
  7. Knead gently for several minutes on a floured board, then cover and let rest for 5-10 minutes.
  8. Divide dough in half and roll out into large rectangle (about 12 x 16-inches) and then spread with a thin layer of softened butter.
  9. Sprinkle cinnamon and brown sugar over buttered dough.
  10. Roll dough up jellyroll style and cut into rolls about 1 1/2- 2-inches thick.
  11. Place in a 13 x 9-inch baking pan so the sides are barely touching.
  12. Cover and place rolls into a warm area so they rise, for about an hour.
  13. After the rolls have risen (not quite double, but noticably)
  14. Bake at 375° for 20-24 minutes until golden brown.
  15. Immediately after they come out of the oven, spread with icing.

Reviews

(3)
Most Helpful

I followed the recipe to the letter and a big glob of dough. there was NO WAY to knead it. What a mess..

Krystal Y... January 28, 2008

Makes very tasty rolls. However, the dough is very sticky and a little difficult to handle. After forming a soft dough, I let it rise for 45 minutes (double in bulk) and punched it down before shaping into rolls. This recipe makes LOTS of rolls. I managed to get 36 rolls. I baked them in round pan, square pan and muffin pan - they look very pretty. I did not make the glaze. Instead, I drizzle chocolate over before serving. Thanks for the lovely recipe. Edited to add: I used 1 cup of WW flour because I was out of AP flour - works very well. I brushed with an egg glaze before baking to get the 'golden' look, then brushed with butter after baking for a soft crust. And I also brush the dough edges with egg to seal (works like a charm!)

WaterMelon October 19, 2004

easy to make. reheats well. 30 seconds when stored in fridge. i cut recipe in half. makes 9 inch pie plate. next time will make full receipe and individually freeze half. wonderful old fashioned flavor. i added raisins plumped in the microwave in a little water and drained. for the frosting a small ziplock bag with a corner cut worked well. i posted two photos of this. the closeup makes me hungry. tastes great!

debora norz September 05, 2004

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