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Store This, Not That! > Blog > Cooking with Food Storage > NEW Favorite Cinnamon Roll Recipe
February 24th, 2014

NEW Favorite Cinnamon Roll Recipe

cinnamon rolls

Okay, so if you’ve been coming here for awhile, you’ve probably figured out that I sort of have an obsession with cinnamon rolls. However, you’ve also probably figured out that I’ve tried a million (maybe exaggerating just a little) recipes to try and find my own favorite. You see, I think some cinnamon roll dough is too sweet and/or too fattening with like a cup of butter. I’d rather have my butter mingling with my cinnamon sugar where I can really taste it than wasted in the dough. However, the butter does give it a nice flaky sort of texture. Okay, maybe I’m a cinnamon roll geek….but I have a new favorite recipe! It only has 2 tablespoons of oil and 3 tablespoons of sugar, plus it uses sour cream. Well of course, for us we’re going to use powdered sour cream because it’s awesome in baking and not so awesome as a real sour cream substitute. It was actually never meant to be used on top of your baked potato but instead in your baking. And if we’re going to use powdered sour cream it’s fat free. A perfect compromise to my problems and did you notice how they perfectly puff swirl?!

Sour Cream Buns (adapted from Better Homes and Gardens)

  • 1 package active dry yeast
  • 1/4 cup warm water (105 degrees F to 115 degrees F)
  • 1 8 ounce carton dairy sour cream (1 C. dry powdered sour cream and 1/3-1/2 C. water)
  • 3 tablespoons granulated sugar
  • 2 tablespoons oil
  • 1 teaspoon salt
  • 1/8 teaspoon baking soda
  • 1 egg, slightly beaten (1 T. dry egg powder + NO water-I don’t add the water for the eggs when dealing with dough)
  • 3 – 3 1/4 cups all-purpose flour (half whole wheat and half BREAD flour works AWESOME!)
  • 2 tablespoons oil
  • 1/3 cup packed brown sugar
  • 1 tablespoon ground cinnamon
  • 3/4 cup powdered sugar
  • 2 – 4 teaspoons water

In a large bowl dissolve yeast in warm water.

2. In a small saucepan combine sour cream, granulated sugar, oil, and salt. Heat and stir over medium-low heat until warm (105 degrees F to 115 degrees F) and shortening is melted. Stir in baking soda. Stir sour cream mixture and egg into yeast. Stir in as much of the flour as you can with a wooden spoon.

3. Turn dough out onto a lightly floured surface; knead in enough of the remaining flour to make a moderately soft dough ( 3 to 5 minutes total). Cover and let rest for 5 minutes.

4. Grease twelve 2-1/2 inch muffin cups; set aside. On a lightly floured surface roll dough into an 18×12-inch rectangle; spread with softened butter. Combine brown sugar and cinnamon; sprinkle evenly over dough. Roll up, starting from long side; seal seam. Slice into twelve 1-1/2-inch-wide pieces. Place each bun, cut side down, in a prepared muffin cup. Cover and let rise in a warm place until 1/4 to 1/2 inch above tops of cups (45 minutes).

5. Preheat oven to 400 degrees F. Bake buns in the preheated oven about 15 minutes or until golden brown. Remove from pans. Combine powdered sugar and enough water to make an icing of drizzling consistency; drizzle over buns. Serve warm.

*Time Saving Tip- If you’re using powdered sour cream just add the extra water to the water you’re using for your yeast.  No need to dirty an extra saucepan heating everything…just put your dry ingredients with your dry and the wet with the wet.

*Crystal’s Ultimate Cinnamon Tip-Did you know that the cinnamon you use actually makes a difference?!  I didn’t believe me when my gourmet cooking brother was talking to me about it…after all you can buy cinnamon for so cheap.  But it is SO TRUE.  Do yourself a favor and invest in some Costco Cinnamon (Saigon Cinnamon)  It’s actually not really an investment-it’s only a few dollars for a big bottle.  You won’t be disappointed!

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  • Stacey

    February 6, 2013 at 8:23 am

    So when you say shortening in the instructions do you mean butter?

    • eatfoodstorage

      February 7, 2013 at 1:08 pm

      Actually I just used oil.

    • eatfoodstorage

      February 11, 2013 at 7:18 pm

      No I mean oil.

  • Rose

    February 10, 2013 at 6:39 am

    I tried this recipe using powered sour cream and powered eggs – I use a boash mixer, When I make yeast bread I only put enough flour in until it just starts to leave side of bowl. With the amount of liquids you gave that happen when it only had 1/2 of the flour in. And it didn’t work up a good stretchy dough Crytal have you used this recipe using only powdered forms? How did you put it together? Is this dough more like quick bread dough or yeast dough? Is it stretchy?.

    • eatfoodstorage

      February 11, 2013 at 7:18 pm

      Yes, I did use all powders (minus any powdered oil). Sorry I hit a wrong key for the amount of water to add when using the powdered sour cream it should have been 6 T. or 1/3 C. Also make sure not to pack in the powdered sour cream but to measure it like flour.

  • DPOC

    February 12, 2013 at 9:12 am

    I’m overseas and don’t have powdered sour cream and can’t get real sour cream here locally. Do you think I can make this recipe without the sour cream, or is there a different recipe you tried previously that doesn’t require the sour cream? Do you have any plans to do an e-book/kindle version of your cookbook? Thanks.

    • eatfoodstorage

      February 12, 2013 at 11:43 am

      You could try yogurt.

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