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:
YeastSpotting! @ wildyeast
Nifty Thrifty Sunday
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
Cereal Cookie Bars: Rice Crispy Treat Upgraded
Hi everybody :)
I was looking for something in my cookbook collection, that I can make to satisfy my sweet tooth in a hurry. These bars 'jumped up' at me from the pages of my cookbook. They're quick, don't require much cooking time, and loaded with goodies of the sweetest kind; so bars, it is. Let's get it started...
Cereal Cookie Bars
9 cups crisp rice cereal
6-1/2 cups quick-cooking oats
1 cup cornflakes (I used crushed graham crackers)
1 cup flaked coconut
2 packages (one 16 ounces, one 10-1/2 ounces) miniature marshmallows
1 cup butter, cubed
1/2 cup honey
1/2 cup chocolate chips (I used butterscotch chips)
1/2 cup raisins (I used white chocolate chips)
1/2 cup M&M's minis (I used regular)
In a large bowl, combine the cereal, oats, cornflakes and coconut; set aside.
In a large saucepan, cook and stir the marshmallows and butter over low heat until melted and smooth. Stir in honey. Pour over cereal mixture; stir until coated. Cool for 5 minutes.
Stir in chocolate chips, raisins and baking bits. Press into two greased 15-in. x 10-in. x 1-in. pans.
Cool for 30 minutes before cutting. Yield: 6 dozen.
Source: Taste of Home 2008 Quick Cooking Annual Recipes or here.
What I did and/or Think:
I divided the recipe in half and used a 13-in.x9-in. pan for thicker bars, otherwise the bars will be very thin. The other changes I made are in Bold, Italic, and Purple.
The Taste: I love the combinations of flavors. Great REPEAT. It's like a rice crispy treat upgraded to the next level. I think next time I will do a fruits and nuts combination.
ENJOY! Come again...
Linked to:
Strut Your Stuff Saturday @ Six Sister's Stuff
Show and Tell Saturday: Be Different...Act Normal
Sweet Saturday Link Party: The Gingerbread Blog
Finding the Delicious & Pretty Linky Party
Scrumptious Sunday Recipe Link Party @ Addicted Recipes
Marvelous Mondays @ This Gal Cooks
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
Sweet-n-Spicy Pasta Salad
Hi everybody :)
Before we get to this recipe, I like to tell you how I came up with it. This salad was inspired by a Chicken Fajita dish at my local Winn Dixie. It contained grilled chicken strips, sweet bell peppers, red onions, zucchini slices, and this sweet and spicy red sauce that blends it all together. It cost about $5.30 per pound. I would buy this mixture, not to make fajitas but to add to pasta to make a delicious salad because I love the combinations so much. Now, I put my taste buds to work to reproduce that great favor and can make it at home for less :) This is one of my favorites pasta dishes, mildly sweet with a little heat :) Here's what I did...
Sweet-n-Spicy Pasta Salad
1 (16 oz.) box Penne Pasta, cooked as directed & cooled
1 (24 oz.) bag John Soules Food Chicken Fajitas Strips , thawed
1 cup sweet bell pepper, thinly sliced (I used mini sweet peppers)
1 (16 oz.) bottle Wish Bone Light Sweet & Spicy French (I used 3/4 of the bottle)
1 tablespoon garlic, minced
2 tablespoons olive oil
1 tablespoon Frank's Red Hot or Sriracha Sauce
1/2 teaspoon Salad Supreme Seasoning
1 tablespoon red wine vinegar, optional
2 tablespoon onion, finely chopped
2 medium tomatoes, diced
2 small zucchini, sliced, blanched, & dried
Salt & Pepper, to taste; if desired
In a large bowl mix pasta, chicken strips, and peppers together.
In medium bowl mix together dressing, garlic, oil, sauce, seasoning, vinegar, and onion. Pour over pasta mixture, cover and refrigerate for at least 2 hours. (Best if refrigerated overnight.)
Remove from refrigerator, add tomatoes and zucchini slices. 
Refrigerate for 30 minutes to 1 hour, served. Season with salt and pepper, if desired.
ENJOY! Come again...
Linked to:
Foodie Fridays @ Designs By Gollum
Foodie Friday @ Simple Living
The Country Cook:: Weekend Potluck
Tried and True Recipe Party 3
Roll up dough, starting at long side, pressing firmly to eliminate air pockets; pinch seam to seal.
