|Nutritional Guidelines (per serving)|
Nothing smells better than fresh baked cinnamon rolls! The yeast dough for these special cinnamon rolls includes sour cream. The rolls are filled with a mixture of cinnamon, brown sugar, butter, and pecans.
- For the Dough:
- 1 package active dry yeast
- 1/4 cup warm water
- 1/4 cup granulated sugar
- 2 eggs
- 1/2 cup sour cream
- 3/4 cup plus 2 tablespoons butter, softened
- 3 1/2 cups flour
- For the Filling:
- 1 teaspoon salt
- 2 tablespoons butter or margarine, melted
- 1/2 cup packed brown sugar
- 2 teaspoons cinnamon
- 1/2 cup chopped pecans
- For the Topping:
- 2 tablespoons butter, melted
- 1/2 cup granulated sugar
- 1 teaspoon cinnamon
In a bowl, dissolve yeast in warm water. Blend in cup sugar, eggs, sour cream and 3/4 cup plus 2 tablespoons butter. Put flour and salt in large bowl.
Make a well in the center and add yeast mixture, then slowly work in flour. Mix with hands until smooth, then shape into balls. Place in greased bowl. Cover and refrigerate 4 hours to 3 days.
Roll out dough into a rectangle. Spread dough with 2 tablespoons butter, then sprinkle on brown sugar, 2 teaspoons cinnamon and chopped pecans.
Roll out like a jelly roll and cut into 12 slices. Place on cookie sheet and flatten. Spread with 2 tablespoons butter, then sprinkle with 1/2 cup sugar and cinnamon. Let rise 10 to 15 minutes.
Bake at 400 F for 10 to 15 minutes.