The Perfect New Year’s Breakfast For The Family: Sour Cream Cinnamon Rolls

The beginning of each new year gives pause for reflection, both for blessings received and for losses borne during the past year.

And no matter if 2013 was among the best or hardest years for you and your family, there’s always hope that the upcoming year will be better. Having faith, believing in the possibility of a better future can be a powerful beacon of light to guide you into the new year.

One way to start 2014 on a solid footing is to make and share a quality breakfast as a family. This recipe for sour cream cinnamon rolls is quite basic, but so very satisfying.

Nourish, to me, is nourishing food, nourishing your family, nourishing your life.’ — Jamie Oliver

Great food should nourish the body and the soul. And making sour cream cinnamon rolls together as a family is a great way to nourish the family unit, create cherished memories and establish a family tradition to welcome in each new year.

Sour Cream Cinnamon Rolls, With Orange Cream Cheese Frosting

Cook Time: 20 minutes

Yield: 12 servings

Ingredients

For Rolls:
1 package active dry yeast
1/2 cup water
1 teaspoon granulated sugar
3 cups all-purpose flour
1 cup sour cream
1 teaspoon vanilla extract
3 tablespoons dark brown sugar
1/4 teaspoon baking soda
2 tablespoons butter, melted
1 tablespoon cinnamon plus 1/2 cup brown sugar mixed
For Icing:
3 ounces cream cheese, softened
2 tablespoons butter, softened
2 1/4 cups confectioners’ sugar
1 teaspoon vanilla extract
2 tablespoons orange juice

Instructions

Prepare Rolls:

Generously grease the bottom of a 9×13-inch baking pan. Set aside.

In a medium mixing bowl, combine granulated sugar and water together. Sprinkle with yeast and let stand 10-15 minutes or until dissolved.

Add the flour, salt, sour cream, vanilla, and 3 tablespoons of dark brown sugar. Make into a soft dough. Roll out on lightly floured surface to within 1/2 inch thickness. Brush dough with melted butter. Sprinkle liberally with cinnamon and brown sugar mixture. Roll up, jelly roll fashion, and cut into 12 slices.

Place on the prepared baking pan. Let rise until doubled in size, about 45 to 60 minutes.

In meantime, preheat your oven to 350F degrees. When rolls have doubled in size, bake for about 20 minutes or until lightly browned. Removed from oven and let cool while you prepare the cream cheese icing.

Prepare Icing:

Beat the softened cream cheese and butter on medium speed with an electric mixer until creamy. Gradually add in the powdered sugar, beating at low speed until blended. Stir in the vanilla and 1 tablespoon of orange juice. Add the remaining tablespoon of orange juice slowly, stirring until icing is smooth and creamy.

Frost the cinnamon rolls and serve while still warm.

Notes

To make this recipe gluten-free, swap out the all-purpose flour with a gluten-free multi-purpose flour. Then add 1 teaspoon of xanthan gum, which acts as a binding agent, thickener. All other ingredients in this recipe are typically gluten-free; most national brands (e.g. Daisy Sour Cream) are gluten-free but some brands may have additives so it’s always important to read labels to confirm any processed product is free of gluten.

http://bakedchicago.com/sour-cream-cinnamon-rolls/