Hi friends! I hope you had a great weekend.
My weekend was a blur. It went by so fast, I can hardly remember it.
It involved Chinese food, a Harry Potter movie, watery sangria, a late night at work, a half-pound hamburger, some baking, some cleaning and some herb watering.
Pretty exciting, huh? I planted new herbs; basil, rosemary, sage and oregano from the farmers' market. These are the herbs I use the most. Hopefully they'll survive this year... because I'm fully committed to watering them. Although I do have to update you on the raspberry bush I planted a while back.
It passed away.
I also edited a lot of pictures for the blog this weekend, so I should have a quite a few posts coming up for you.
Today's recipe is Easy Sour Cream Cinnamon Rolls. These were good. Most importantly, they were easy.
This is the perfect recipe for lazy girls who want to eat cinnamon rolls as soon as possible and don't want to work very hard at making them. Yeah!! That's me.
This is how you do it:
Step one: mix up water, yeast, sugar, egg, sour cream, butter, baking powder, salt and flour in a bowl. Do not knead. That's too much work. Allow to rise 45 minutes.
Step two: roll out dough and sprinkle melted butter, brown sugar and cinnamon on top. Roll up, slice, and allow to rise 30 minutes.
Step three: bake cinnamon rolls for 20 minutes. Drizzle baked cinnamon rolls with a mixture of confectioners's sugar, sour cream and vanilla.
Step four: eat as fast as possible with a glass of milk.
Step five: take a nap.
Easy Sour Cream Cinnamon Rolls
1/4 cup warm water (not hot)
2 teaspoons active dry yeast
1 teaspoon granulated sugar + 2 tablespoons
1 large egg
1/3 cup low fat sour cream + 2 tablespoons, divided use
2 1/2 tablespoons unsalted butter, melted, divided use
1 teaspoon baking powder
1/2 teaspoon salt
2 cups all purpose flour
1/4 cup packed brown sugar
1 1/2 teaspoons ground cinnamon
1/3 cup confectioners' sugar
1/4 teaspoon vanilla extract
Whisk together water, yeast and 1 teaspoon granulated sugar in a large mixing bowl; allow to sit 5 minutes. Stir in additional 2 tablespoons sugar, egg, 1/3 cup sour cream, 1 tablespoon melted butter, baking powder and salt until well combined. Stir in flour until well combined and a dough ball forms. Lightly cover bowl and allow dough to rise in a warm area for 45 minutes.
Roll dough out into a thin rectangle on a floured surface, using a floured rolling pin. Brush dough with 1 tablespoon melted butter. Sprinkle brown sugar and cinnamon on top. Roll dough up and slice into 12 equal pieces. Place on a large greased cookie sheet. Lightly cover and allow dough to rise in a warm area for 30 minutes.
Heat oven to 350 degrees F.
Brush cinnamon rolls with remaining 1/2 tablespoon melted butter. Bake 20 minutes or until golden brown. Transfer rolls to a wire rack or serving platter.
To make the glaze, mix together remaining 2 tablespoons sour cream, confectioners' sugar and vanilla until well combined. Drizzle over cinnamon rolls.
Makes 12 rolls