Mmmm...the smell of cinnamon rising from the warm oven as I pull out a tray full of cinnamon buns...is there anything sweeter to offer up for breakfast? Twelve delicious swirls disappear as little fingers swipe one after the other. Fingers get licked to taste every last drizzle of icing. Sweet goodness!
- 1 (8 oz) carton of sour cream or 1 cup of buttermilk--either is great
- 2 Tbsp butter
- 3 Tbsp sugar
- 1/2 tsp salt
- 1/4 tsp baking soda
- 1 egg
- 1 pkg (2 1/4 tsp) yeast
- 3 cups flour
- 2 Tbsp butter, softened-not melted
- 1/2 cup brown sugar
- 1 1/2 tsp cinnamon
- 1 sprinkle nutmeg (seriously a sprinkle or it will be too strong) *optional
- 1 1/2 cup powdered sugar
- 2 Tbsp milk
- Heat sour cream (or buttermilk) on medium-low till it reads 105-115 degrees F.
- Combine warm sour cream (or buttermilk), 2 Tbsp butter, 3 Tbsp sugar, salt and baking soda in large bowl.
- Add egg and yeast. Blend.
- Add 1 1/2 cups of flour, beating at med speed until well blended. Gradually stir in enough flour until a soft dough is made.
- Turn dough onto a floured surface and knead a few times.
- Roll dough into a 18x6 inch rectangle.
- Spread butter over dough with the back of a spoon.
- Sprinkle 3/4 of the mixture of brown sugar, cinnamon, and nutmeg over the buttered dough.
- Roll up dough starting at long side, pressing firmly to eliminate gaps and air pockets.
- Pinch ends to seal.
- Slice roll into 12 slices (sometimes it is easier to refrigerate, wrapped in cling wrap first-then slice).
- Place on lightly greased baking sheets.
- Those on the ends with very little filling, sprinkle the remaining 1/4 of the cinnamon sugar mixture on top.
- Cover with a clean dish towel and let rise in a warm area for 30 minutes.
- Bake at 375 for 12 to 15 minutes. * Putting a thin slice of butter on top of each before baking adds an extra gooey touch...mmmm!
- Loosen from pan immediately.
- Combine the powdered sugar and milk (cream works great also).
- Drizzle over buns.
*I am linked up through http://noordinarybloghop.blogspot.com/