Yesterday I was feeling sinful, sinful on the Sabbath, so I decided to make cinnamon rolls. Not for breakfast, not for dessert, but just for a middle of the day snack. I used my girl Heather’s Cinnamon Roll Recipe, but I didn’t have any cream cheese to make the cream cheese frosting. I like a little tang in my icing, so I decided to conduct a sour cream icing experiment, and it was nom-nom. Oh, you’d like me to share it with you? Ok, twist my arm.

SOUR CREAM ICING RECIPE

1 cup softened butter
1/2 cup sour cream
2 teaspoons vanilla
A generous pinch of salt
Powder sugar to taste and consistency, about 2-3 cups

Whip all of these ingredients in a bowl, adding powder sugar until the icing is the consistency you like. Mine was about the consistency of sour cream. I also tried this with non-fat greek yogurt, and it wasn’t as good. It left too much of an after taste. I don’t believe in low-fat sour cream (or low-fat ranch for that matter), so you’re on your own if you want a healthier version. Not like you’d come here for that anyway.

Here they are, waiting to be smothered.

This recipe makes about 20 cinnamon rolls. It’s very tasty and quick, and produces a light and airy roll. You let the dough rise twice before baking, so you actually need to eat 2 or 3 of them. (RIGHT?) If you’re looking for more of a Cinnabon cinnamon roll this isn’t what you seek. My guess would be you want Pioneer Woman’s recipe, it’s like the devil incarnate of cinnamon roll recipes. It’s more labor intensive, but if you’re looking for gooey, well, you’ll get it.

Any other cinnamon roll recipes out there I must try? Once I get on a roll it’s kind of hard to stop! (Pun not intended at first, but totally intended once I realized it was SO punny!!!) Muhaha.

I love you all. Happy baking and everything else!

xo
Alison