Prep 1 hr 30 mins
Cook 15 mins
These sweet, sticky iced buns were on the cover of an old Hometown Cooking magazine. Similar to cinnamon buns, but not as heavily spiced. I have not tried these yet but they looked absolutely decadent.
- 2 1⁄4 teaspoons active dry yeast
- 1⁄4 cup lukewarm water (105-115 F)
- 1 (8 ounce) carton sour cream
- 3 tablespoons granulated sugar
- 2 tablespoons shortening
- 1 teaspoon salt
- 1⁄8 teaspoon baking soda
- 1 large egg, beaten lightly
- 3 -3 1⁄4 cups all-purpose flour
- 2 tablespoons sweet unsalted butter, softened to room temperature
- 1⁄3 cup brown sugar, packed
- 1 teaspoon ground cinnamon
- 3⁄4 cup sifted powdered sugar
- 2 -4 teaspoons water
- Dissolve yeast in lukewarm water until dissolved and set aside until foamy, about 10 minutes (use a large bowl).
- Combine sour cream, granulated sguar, shortening, and salt in a small saucepan and heat, stirring, over medium-low heat until almost melted.
- Remove from heat and stir in baking soda.
- Stir sour cream mixture in yeast mixture, then stir in egg.
- Stir in as much of the flour as you can-it won't necessarily all stir in easily.
- 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).
- Cover and let rest 5 minutes.
- Grease 12 muffin tins and set aside.
- Roll out dough on a lightly floured surface into a large rectangle (18x12 inches).
- Spread dough with softened butter.
- Mix together cinnamon and brown sugar and sprinkle evenly over the dough.
- Roll up, starting from one of the LONGER sides, jelly-roll style, and seal seam with fingers.
- Using plain dental floss or a sharp knife, cut off 12 short chunks of dough.
- Set each bun into a muffin tin- cut side down.
- 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).
- Bake in a preheated 400 F oven about 15 minutes or until golden.
- Remove from pan.
- Mix icing ingredients until smooth and drizzle over warm rolls- serve immediately.
- NOTE: If you'd like to make these in advance, bake and cool them, but leave off the icing.
- Wrap and freeze in foil up to 3 weeks and to reheat, bake at 325 F for 30 minutes, then ice.