Breakfast

Cinnamon Sour Cream Rolls

How to Make

INGREDIENTS

1 Tbsp. yeast
1/4 cup warm water
1/4 cup white sugar
1/2 tsp. salt
1/2 cup smith's sour cream
6 Tbsp. butter, melted
2 eggs, beaten
2 3/4 cups flour
Cinnamon, to taste
Brown Sugar, to taste

Glaze:

1 1/2 cups brown sugar
1 cup smith's sour cream
1/2 cup butter, melted

DIRECTIONS

Soften yeast in warm water.
Stir in sugar, salt, Smith's sour cream, butter and eggs.
Gradually add flour.
Beat well.
Cover and let rise for 2 hours.
On a floured surface, roll out half of the dough to a 12 in. circle.
Brush with melted butter, and sprinkle with cinnamon and brown sugar.
Cut into 12 pizza shaped wedges.
Roll up, starting at the wide end.
Put point side down in a greased 9x13 in. pan.
Repeat with other half of dough.
Let rise for about 45 minutes.
Bake at 350°F for 15-20 minutes or until golden brown.
Heat glaze ingredients until dissolved.
Do not boil.
Pour glaze over warm rolls.
Best when warm.

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