We were talking about Cinnamon Buns the other day, so I figure, why not continue on that thread. I was telling you about my SIL’s recipe that I have and how very good it is.
So here we go with my rendition of …
My SIL’s Sticky Cinnamon Buns
1 C. Sour Cream
3 C. All Purpose Flour, divided
1 pkg. Dry Raip Rise Yeast
¼ C. Warm Water
2 Tbsp. softened Butter
1 tsp. Salt
1 Egg, beaten
1 stick ( ½ C.) softened Butter
½ C. Granulated Sugar
1 Tbsp. ground Cinnamon
1 C. chopped Nuts
½ C. Raisins
Prep two 9 inch cake pans
(or a 9×13 inch pan with double the ingredients below) with:
1/3 C. Karo Syrup and ¼ C. Brown Sugar
Preheat the oven to 375⁰
Heat the sour cream over low heat in a small saucepan, just until lukewarm.
Dissolve the yeast in the warm water; set aside to proof.
In a Food Processor, combine the warm sour cream, butter, salt, egg and yeast mixture with 1 cup of the flour until smooth. Add the remaining flour, until the dough pulls away from the sides of the bowl; continue to process for 30 seconds.
Turn the dough out into a large, greased bowl and cover with plastic wrap. Allow to rise until doubled in size (overnight is fine).
On a well floured surface, roll out the dough to 24 inches by 12 inches.
Spread the stick of softened butter all over the rolled dough, leaving a ½ inch boarder on the edge farthest from you.
Combine the sugar and cinnamon and sprinkle over the butter.
Now sprinkle the nuts and raisins.
Roll the dough away from you, as tightly as possible, into a jelly roll; pinch the edge together, placing the seam down on the countertop.
Cut into 16 even pieces and place 8 pieces, cut side down into each of the prepared pans; allow to rise for about an hour.
(I used a 9X13 rather than 2 9” round cake pans)
Bake for 15 minutes, rotating the pans half way through, until the buns are firm but not hard (an additional 15 minutes may be required).
Remove from the oven to cool for about a minute; then turn out onto a plate.