Sour Cream Cinnamon Rolls Food

SOUR CREAM CINNAMON ROLLS

Steps:

• Make the tangzhong: in a small pot, whisk together the bread flour, water and milk. Cook on medium whisking frequently until the mix turns into a thick paste, about 5 minutes.
• In a cup or small bowl, combine the warm water and yeast and stir to help it dissolve. Let it set for a few minutes.
• In the bowl of a stand mixer fitted with a dough hook, add the yeast mixture, the tangzhong and the remaining dough ingredients. Knead on medium speed for about 20 minutes. Place the dough in an oiled bowl and cover with plastic wrap. Set it in the fridge to rise overnight or on the counter for a couple of hours until it has doubled in size.
• Make the filling and shape the rolls:
• Place the butter in a frying pan and cook on medium heat. It will melt, then sizzle and sputter. Once it goes quiet transfer it to a heatproof bowl making sure to scrape in the brown specks. Mix in the brown sugar, vanilla, salt, cinnamon and nutmeg and set the mix aside to cool.
• Grease and line a 13×9 cake pan with parchment paper.
• Roll out the dough (straight from the fridge) onto a well floured surface to about the size of a half cookie sheet (18×13 inches). Spread the filling onto the dough and roll it up into a log from the shorter side. Using unwaxed dental floss, slice the log into 12 rolls and arrange them in the prepared pan. Cover the pan with a tea towel and let them rise until they are puffy and when you press them, the dough doesn't immediately spring back (about an hour, more if your kitchen is cold).
• Preheat the oven to 350 F. Bake the rolls for 30 minutes, until they are slightly browned.
• When the rolls are cool, make the glaze: whisk together the powdered sugar, heavy cream (use more if the glaze is too thick), pink gel food coloring (or substitute raspberry juice), salt and vanilla. Spread over the rolls and top with sprinkles. Sprinkles not optional.

ORANGE SOUR CREAM ROLLS

Steps:

• Dough: Dissolve yeast in warm water.
• To yeast and water mixture, add sugar, salt, eggs, sour cream and butter. Beat in flour in until smooth. Start with 2-3/4 cup and add the rest if necessary.
• Roll dough as for jelly roll and spread with filling; then roll up and slice. Put slices cut side up in pan. Let rise until double,
• Bake in 375 oven 25-30 minutes.
• Glaze: Cook all ingredients on medium heat for 3 minutes, stirring all the time. Prepare as soon as rolls come out of oven.
• Pour glaze over rolls while they are still hot.

CINNAMON-SOUR CREAM STREUSEL LOAF

Steps:

• Cream together butter and sugar in a large mixing bowl.
• Add egg, stirring until blended.
• Add flour, baking powder, and salt gradually to butter mixture, alternating with additions of sour cream.
• Beat mixture just until blended, and add vanilla.
• In a small bowl, mix together pecans, brown sugar, 1 tbsp of sugar, and cinnamon.
• Pour half of batter into a greased and floured loaf pan, and sprinkle with half of streusel mixture.
• Pour remaining batter on top, and sprinkle with remaining streusel mixture.
• Bake at 350°F for 45-60 minutes or until toothpick inserted in the middle removes clean (if loaf starts to brown excessively, cover with foil during last 15 minutes of baking).
• Cool in pan 10 minutes, then remove and finish cooling on wire rack.

BUTTERMILK CINNAMON ROLLS

Steps:

• In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes. In a small saucepan, heat the buttermilk until warm to the touch.
• Pour the buttermilk and oil into the yeast mixture; mix well. Combine the flour, salt and baking soda. Stir the flour mixture into the liquid 1 cup at a time, until a soft dough forms. Turn dough out onto a lightly floured surface and knead 20 times. Cover and let rest for 15 minutes. In a small bowl, stir together the butter, brown sugar and cinnamon.
• On a lightly floured surface, roll dough out into a large rectangle. Spread the brown sugar and butter mixture over the dough, roll up into a log and pinch the seam to seal. Slice into 1 inch pieces and place cut side up in a lightly greased 10x15 baking pan. Cover and let rise 30 minutes or cover and refrigerate overnight. If baking immediately, preheat oven to 400 degrees F (200 degrees C).
• Bake in preheated oven for 20 to 25 minutes, until golden brown. Let stand for 2 to 3 minutes before serving.

SOURDOUGH CINNAMON ROLLS

Steps:

• Mix 3 cups all-purpose flour, buttermilk, sourdough starter, 2 tablespoons cubed butter, and white sugar in a glass bowl. Cover and set in a warm area until double in size, 8 to 12 hours.
• Preheat the oven to 350 degrees F (175 degrees C).
• Combine baking powder, salt, and baking soda in a small bowl. Add to flour mixture.
• Knead dough until it is soft but no longer sticky, adding flour as needed. Roll dough with floured rolling pin until it is 1/4 to 1/2-inch thick.
• Combine 6 tablespoons melted butter, brown sugar, and cinnamon until it has the consistency of a paste. Spread sugar paste evenly on rolled dough.
• Roll up dough into a cylinder shape. Cut dough into 1/2-inch pieces using dental floss or a serrated knife. Arrange rolls into a cast iron skillet.
• Bake cinnamon rolls in the preheated oven until golden brown, 20 to 30 minutes.