Super super soft and gooey cinnamon rolls made with sour cream and a hint of nutmeg! These sour cream cinnamon rolls are reminiscent of an old fashioned donut (minus the fried bits). The sour cream does crazy things for this dough, makes it so incredibly tender once baked.
Super super soft and gooey cinnamon rolls made with sour cream. The sour cream does crazy things for this dough, makes it so incredibly tender once baked.
Make these sour cream cinnamon rolls ASAP
Honestly the best word I can use to describe these is: SMOOSHIEST ROLLS. Because they are so unbelievably soft and gooey and all I want to do is smoosh my face into them (and eat them. All of them!)
My daughters have this book, Pandas Eat Pickles, and I was reading it to my youngest one evening and noticed that the ‘donut’ and ‘cinnamon roll’ illustrations were on the same page. I stared at them for a moment and my brain went: “MAKE DONUT CINNAMON ROLLS! With sour cream! And nutmeg! It’ll be like an old fashioned donut cinnamon roll!”
So I did! And they were so good! A few weeks later I made them again and loved them even more, I think I also proved them better the second time, and they were even… smooshier. The hint of nutmeg makes these smell like Christmas and reminds you of a donut but what you have really is just a crazy awesome cinnamon roll. Don’t skip that icing!
Ingredients for Sour Cream Cinnamon Rolls
Bread Flour: A flour that’s got a higher protein content, so at least 11% will yield a chewier bread. If you can’t find it, use all purpose but get one with a higher protein content.
Water: this is to cook the flour in for the roux, or tangzhong.
Sour Cream: Full fat! No substitutes here, this is the ingredient that’s going to give our dough that ‘smooshiness’ (I promise I’ll stop using that word… someday).
Canola Oil: Use any flavorless oil, vegetable, avocado or grapeseed. Don’t use olive.
Sugar: This is for the dough, fine granulated.
Milk: Partly to make the roux, partly to dissolve the yeast. Full or 2%.
Yeast: fast acting or instant yeast. If you use active dry add ¼ teaspoon more. I dissolve both types of yeast in milk before adding to the dough.
Butter: we’re going to brown it but you don’t have to. Melted is fine.
Brown Sugar: For our filling, light or dark is fine.
Cinnamon & Nutmeg: I like a lot of cinnamon and a hint of nutmeg. Spice how you like yours!
Powdered sugar: I use organic powdered sugar made with tapioca starch, it tastes better!
Food coloring or raspberry juice: If you want to color the icing. If you want to go natural, squeeze some thawed frozen raspberries through a sieve to get ‘raspberry juice’ and add that to the glaze.
Heavy cream: I love using heavy cream in my glazes because it makes them thick and lush. You can use milk if you like.
Sprinkles: well these aren’t a must but they add so much charm!
How to make Sour Cream Cinnamon Rolls
We are going to give these rolls the milk bread treatment (tangzhong – read more about this method here) and cook some of the flour with flour and water to gelatinize the starches. It’s a quick roux.
Get all the dough ingredients into a bowl and knead the dough for about 20 minutes.
A first rise: at room temperature or overnight in the fridge. Make the filling while the dough is rising.
Make the filling: melt the butter & stir in the rest of the ingredients.
Roll the dough out, spread filling, roll it up into a log and slice.
A second rise then bake.
Once they are cool, make the glaze & ‘frost’.
FAQ Sour Cream Cinnamon Rolls
Can I make the dough the same day as opposed to an overnight rest?
Yes, this can be done from start to finish on the same day. Judge your dough by how it looks and feels to know when it’s done rising.
Can I make the dough fully the night before?
Yes, make the dough, do a first rise, shape, then set them in the fridge overnight. The next morning let them come to room temperature and then ensure they have risen enough (press your finger into the dough, if it leaves an indentation and doesn’t spring back immediately it’s ready).
How to get the perfect glaze consistency?
To get a thick glaze add the heavy cream or milk sparingly; add a tablespoon at a time until you get the consistency you want.
How to store these sour cream cinnamon rolls?
Once baked and glazed these can be stored at room temperature. Cover them tightly with plastic wrap so they don’t dry out.
Sour Cream Cinnamon Rolls Recipe
Sour Cream Cinnamon Rolls
The softest, fluffiest cinnamon rolls ever - made with sour cream.
Make the tangzhong: in a small pot, whisk together the bread flour, water and milk. Cook on medium whisking frequently until the mix turns into a thick paste, about 5 minutes.
In a cup or small bowl, combine the warm water and yeast and stir to help it dissolve. Let it set for a few minutes.
In the bowl of a stand mixer fitted with a dough hook, add the yeast mixture, the tangzhong and the remaining dough ingredients. Knead on medium speed for about 20 minutes. Place the dough in an oiled bowl and cover with plastic wrap. Set it in the fridge to rise overnight or on the counter for a couple of hours until it has doubled in size.
Make the filling and shape the rolls:
Place the butter in a frying pan and cook on medium heat. It will melt, then sizzle and sputter. Once it goes quiet transfer it to a heatproof bowl making sure to scrape in the brown specks. Mix in the brown sugar, vanilla, salt, cinnamon and nutmeg and set the mix aside to cool.
Grease and line a 13×9 cake pan with parchment paper.
Roll out the dough (straight from the fridge) onto a well floured surface to about the size of a half cookie sheet (18×13 inches). Spread the filling onto the dough and roll it up into a log from the shorter side. Using unwaxed dental floss, slice the log into 12 rolls and arrange them in the prepared pan. Cover the pan with a tea towel and let them rise until they are puffy and when you press them, the dough doesn’t immediately spring back (about an hour, more if your kitchen is cold).
Preheat the oven to 350 F. Bake the rolls for 30 minutes, until they are slightly browned.
When the rolls are cool, make the glaze: whisk together the powdered sugar, heavy cream (use more if the glaze is too thick), pink gel food coloring (or substitute raspberry juice), salt and vanilla. Spread over the rolls and top with sprinkles. Sprinkles not optional.