Ingredients
-
1
-
1/2
-
1
-
3
-
1
-
1
-
3
-
1/4
-
2
-
1
-
1/2
-
-
-
-
Directions
Grandma’s Cinnamon Rolls,These rolls stay very moist due to the sour cream. It is also a good way to use up that last cup of sour cream.,This recipe was a total flop for me.,Some problems with the recipe, but reading other comment helped me to figure out that I needed to substitute salt for the baking soda, and brush the tops with melted butter. I also proofed the dough before rolling it out. These were tasty and they stayed moist, but I wouldn’t say they were amazing. I would make them again, however, with modifications (more or different filling, for one thing).
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Steps
|
1
Done
|
Mix Sugar and Water Together. |
|
2
Done
|
Sprinkle With Yeast. |
|
3
Done
|
Let Stand 10-15 Minutes or Until Dissolved. |
|
4
Done
|
Add Flour, Salt, Sour Cream, Vanilla, and 3 Tablespoons Sugar. |
|
5
Done
|
Make Into Soft Dough. |
|
6
Done
|
Roll Out on Floured Surface, to Within 3/8 to 1/2 Inch Thick. |
|
7
Done
|
Brush Dough With Melted Butter. |
|
8
Done
|
Sprinkle With Cinnamon and Sugar (that Has Been Stirred Together). |
|
9
Done
|
Roll Up, Jelly Roll Fashion, Cut Into 12 Slices. |
|
10
Done
|
Place in Greased 9x13 Pan. |
|
11
Done
|
Let Rise Until Doubled. |
|
12
Done
|
Bake 350 Degrees Until Lightly Browned. |
|
13
Done
|
Ice While Warm With 3 Tablespoons Evaporated Milk, 1/4 Tsp Vanilla, 1 C Icing Sugar, That Has Been Stirred Together Well. |
