Sunday, March 10, 2013

Jumbo Sour Cream Cinnamon Buns: Breakfast Is Served

Jumbo Sour Cream Cinnamon Buns: Breakfast Is Served


Hi everybody :) 
"Welcome to another Breakfast Is Served Sunday!" If you're just tuning  in to my post, every Sunday I try to post a Breakfast Is Served. Cheesy Ham & Tots Casserole was last week post. 

Today I'm doing cinnamon buns. These buns have a soft, velvety texture of the Sour Cream Pocketbook Rolls, because they too, are made using sour cream. They're rolled up jellyroll-styled and place in muffin tins after cutting. I decided to make them jumbo because I like big buns :) no pun intended. Let's get it started... 
 Sour Cream Cinnamon Buns
1 8-ounce carton sour cream
2 tablespoons butter or margarine
3 tablespoons sugar
1/2 teaspoon salt
1/8 teaspoon baking soda
1 large egg, lightly beaten
1 package active dry yeast
3 cups all-purpose flour, divided
2 tablespoons butter or margarine, softened
1/2 cup firmly parked brown sugar
2 teaspoons ground cinnamon
1 1/2 cups sifted powdered sugar
2 tablespoons milk

Heat sour cream in a small saucepan over medium-low heat to 105° to 115°. 

In a large mixing bowl, combine warm sour cream, 2 tablespoons butter, and next 3 ingredients. 
 Add egg and yeast; blend well. 
Add 1 1/2 cups flour; beat at medium speed of an electric mixer until well blended. 
Gradually stir in enough remaining 1 1/2 cups flour to make a soft dough.
Turn dough out onto a lightly floured surface, and knead lightly 4 or 5 times.
Cover and let rest 5 minutes.
Roll dough into an 18- x 6-inch rectangle; (I roll out to about 14-x 8-inch) 

spread 2 tablespoons softened butter over dough. Sprinkle brown sugar and cinnamon over dough. 
Roll up dough, starting at long side, pressing  firmly to eliminate air pockets; pinch seam to seal.


Slice roll into 12 (1 1/2-inch) slices. (I did 7 slices {about 2-inch})  Place slices, cut side down, in greased muffin pans. 
Cover and let rise in a warm place (85°), free from drafts, 30 minutes or until doubled in bulk. 
Bake at 375° for 12 to 15 minutes or until lightly golden. Remove buns from pan immediately; let cool on a wire rack. 
Combine powdered sugar and milk: drizzle over buns. Yield: 1 dozen.
Source: Christmas with Southern Living Cookbook: Volume 3

 What I did  and/or Think: 
    The changes I made was making these jumbo size and using a sour cream glaze, recipe below.
    The taste: If you loved the Sour Cream Pocketbook Rolls, then you're going to really love these buns. They have the same texture; fluffy, soft, velvety deliciousness swirled with cinnamon and brown sugar. 
    I wanted a thick glaze with a tangy sweet flavor so I made one this for the topping:
Sour Cream-Cheese Glaze:
1 tablespoon cream cheese, softened

1 tablespoon sour cream 
1/2 cup powdered sugar, sifted
1 - 2 tablespoons milk or cream, enough to make it drizzle Whisk together cream cheese, sour cream and powdered sugar. Add enough milk or cream to make it drizzle. Drizzle over buns. Sprinkle with sliced almonds, if desired.
ENJOY! Come again... 
Linked to:
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Everyday Moms Meals 

Mop Up Mondays - I Should be Mopping the Floor  
Scrumptious Sunday Recipe Link Party  @ Addicted Recipes

Melt In Your Mouth Monday @ Make Ahead Meals for Busy Moms  
Flour Me With Love: Mix it up Monday!  
The Chicken Chick: Clever Chicks Blog Hop 
Watch Out Martha
Tried and  True Recipe Party 3 
The Country Cook:: Weekend Potluck 
Roxana's Home Baking: March Bake Your Own Bread
 

3 comments:

  1. Perfect for a Sunday morning with coffee! Thanks for sharing at Church Supper. Have a blessed week & come back soon ~EMM

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  2. I love cinnamon rolls! I'm stopping by from Marvelous Monday linky party. I'm hosting a party and hope you will post a few great recipes! http://rediscovermom.blogspot.com/2013/03/tried-and-true-recipe-party-3.html

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  3. These buns sound so good.....Thank you for sharing with the Clever Chicks Blog Hop this week; I hope you’ll join us again!


    Cheers,
    Kathy Shea Mormino

    The Chicken Chick

    http://www.The-Chicken-Chick.com

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