The Pioneer Woman Tasty Kitchen
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Quick Sour Cream Cinnamon Rolls

5.00 Mitt(s) 4 Rating(s)4 votes, average: 5.00 out of 54 votes, average: 5.00 out of 54 votes, average: 5.00 out of 54 votes, average: 5.00 out of 54 votes, average: 5.00 out of 5

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Level: Easy

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Description

Short on time? These cinnamon rolls are ready in under an hour!

Ingredients

  • FOR THE ROLLS:
  • 2 Tablespoons Packed Light Brown Sugar
  • 2 cups All-purpose Flour
  • 1 teaspoon Baking Powder
  • ½ teaspoons Baking Soda
  • ¼ teaspoons Salt
  • 6 Tablespoons Butter, Divided
  • ½ cups Sour Cream
  • ¼ cups Whole Milk
  • FOR THE FILLING:
  • ½ cups Packed Light Brown Sugar
  • 1 teaspoon Cinnamon
  • 4 Tablespoons Butter, Melted
  • FOR THE FROSTING:
  • 1 ounce, weight Cream Cheese, At Room Temperature
  • 2 Tablespoons Butter, At Room Temperature
  • ½ teaspoons Vanilla
  • 1 cup Powdered Sugar

Preparation

Heat the oven to 350 F and spray an 8-inch cake pan with non-stick cooking spray.

In a medium bowl add the brown sugar, flour, baking powder, baking soda, and salt. Whisk to combine. Dice 2 tablespoons of the butter into small cubes and rub it into the flour mixture until it looks like coarse sand. Set aside.

Melt the remaining 4 tablespoons of butter (in the microwave for 30 seconds at a time, or over low heat in a saucepan) and then combine it with the sour cream and milk. Pour the mixture over the flour and stir until just combined. Set aside while you prepare the filling.

In a small bowl combine the sugar, cinnamon and butter until it forms a smooth paste. Set aside while you roll out the dough.

Lightly flour a work surface and turn out the dough. Press it into a rough square that is 1/4-inch thick. Spread the filling evenly over the dough. Carefully roll the dough into a log then slice into 1-inch rolls.

Place the rolls into the prepared cake pan leaving a little room between the rolls for them to expand while baking. Bake for 20 to 25 minutes, or until the rolls are golden brown, puffed, and spring back when gently pressed in the center. Cool for 5 minutes then turn the rolls out of the pan. The easiest way to do this is to turn the rolls out onto a large plate – just place your serving plate on top of the pan and flip them over.

While the rolls bake, prepare the frosting. Whisk together the cream cheese, butter and vanilla until smooth. Slowly add in the powdered sugar until the frosting is your preferred thickness. You may add more if you like the frosting more stiff.

While the rolls are still warm spread the frosting over the top. Serve warm or at room temperature.

Enjoy!

3 Comments

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Avatar of Shasha

Shasha on 9.7.2014

The texture was more biscuit-like than the cinnamon roll I’m used to

Avatar of Thisgrandmascookin

Thisgrandmascookin on 11.4.2011

I made this today but I feel I can not rate this accurately because I did not have cream cheese to make the topping. So, I made a topping with the butter, brown sugar, a dash of vanilla and added chopped pecans. I also added chopped pecans to the filling. The rolls have a great flavor with the sour cream and are so soft. I will make again.

Avatar of Nancy @ Coupon Clipping Cook

Nancy @ Coupon Clipping Cook on 6.28.2011

This looks great! And made with basic ingredients which is so convenient. Also, your picture of this dish is beautiful!

4 Reviews

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Avatar of tampabuckeye

tampabuckeye on 4.7.2012

Quick and delicious! Family loved them, definitely will make again.

Avatar of marcia snapp

marcia snapp on 9.7.2011

I made these rolls last weekend. They were fantastic! Thank you for this quick & easy recipe!

Avatar of jessacooks

jessacooks on 7.19.2011

So easy and so good! Thanks!

Avatar of Susan

Susan on 6.29.2011

I made these this morning and they are wonderful. This is very similar to my scone recipe but I followed yours for this application. I did add some finely chopped, toasted pecans to the filling mixture and used mascarpone cheese in the icing (was out of cream cheese) Next time I might use these in a sticky bun application. These are so quick and easy to make, so tender and delicious, I think it will be a regular brunch offering when I need to scurry together a treat. Thanks, ES!

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