Ingredients:
1 package active dry yeast
1/4 cup warm water (105°F to 115° F)
1 8-ounce carton dairy sour cream
3 T. granulated sugar
2 T. shortening
1 tsp. salt
1/8 tsp. baking soda
1 egg, slightly beaten
3 to 3 + 1/4 cups all-purpose flour
Cinnamon Spread:
2 T. butter, nearly melted
1/3 cup packed brown sugar
1 tsp. ground cinnamon
Icing:
1 - 2 cups powdered sugar
3 - 4 T. milk
1/3 cup butter
1 tsp. vanilla
Directions:
In a large bowl dissolve yeast in warm water. In a small saucepan combine sour cream, granulated sugar, shortening, and salt. Heat and stir over medium-low heat until warm (105°F to 115°F) and shortening is melted. Stir in baking soda. Stir sour cream mixture and egg into yeast. Stir in as much of the flour as you can with a wooden spoon. Turn dough out onto a lightly floured surface; knead in enough of the remaining flour to make a moderately soft dough ( 3 to 5 minutes total). Cover and let rest for 5 minutes.
Grease a large baking pan. Combine the ingredients for the cinnamon spread until well mixed. On a lightly floured surface roll dough into an 18x12-inch rectangle; Spread dough with cinnamon spread up to the edges. Roll up, starting from long side; seal seam. Slice into twelve 1-1/2-inch-wide pieces. Place each bun, cut side down, into the baking pan (OR in a prepared, greased, muffin cup). Cover and let rise in a warm place until 1/4 to 1/2 inch above tops of cups (45 minutes).
Preheat oven to 400°F. Bake buns in the preheated oven about 15 minutes or until golden brown. Remove from pans. Combine ingredients for the icing and spread a little over the rolls while still warm. Serve warm.
Tip: If you use a baking pan to bake the rolls, pack the rolls a little so that they will bake touching each other. This will make them better.
Time to Make: about 90 minutes
Difficutly: Easy
Recipe Origin: Better Homes and Gardens
