Sour Cream Cinnamon Buns

From scrawled ingredient list and magazine article combined.

• Ready In: 50 mins
• Serves: 12

Ingredients

• 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

Directions

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.