Sour Cream Sweet Buns

"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."
 
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Ready In:
1hr 45mins
Ingredients:
14
Serves:
12
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ingredients

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directions

  • 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.

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