These Sour Cream Cinnamon Buns are a simpler cinnamon roll recipe with only one longer rising time.

Sour Cream Cinnamon Buns - recipe from RecipeGirl.com

If there is one thing that my family is super excited about on a weekend morning, it’s a day that I decide to surprise them with homemade cinnamon rolls.  There are many varieties of cinnamon rolls, and I’m always trying different recipes.  

Sour Cream Cinnamon Buns - recipe from RecipeGirl.com

This one plops the cinnamon roll slices into a muffin pan, creating an easy place for the rolls to snuggle into, rise and bake.

Sour Cream Cinnamon Buns - recipe from RecipeGirl.com

Just pop them out of the pan, and all of their gooey buttery, cinnamon and sugar juices will come along with them.

Sour Cream Cinnamon Buns - recipe from RecipeGirl.com

Top them with a simple cream cheese icing while warm and you’ve got a special weekend breakfast treat that everyone will love.

Thank you to Miranda from the CookieDoughAndOvenMitt.com blog for shooting these beautiful photos of the Sour Cream Cinnamon Buns for me.  I think Miranda certainly captured how delicious they truly are!

Sour Cream Cinnamon Buns
5 from 1 vote

Sour Cream Cinnamon Buns

These have only one longer rising time and they're made in a muffin pan!
Prep: 50 minutes
Cook: 15 minutes
Rising Time: 1 hour
Total: 2 hours 5 minutes
Servings: 12 rolls (1 per serving)
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Ingredients

BUNS

ICING

Instructions 

BUNS

  • Heat the sour cream in a small saucepan over medium heat to 105 to 115 degrees F. (use a thermometer). Combine warm sour cream, melted butter, sugar, salt and soda in large mixing bowl. Add yeast, then egg; mix well. Add 1 1/2 cups flour and beat until well blended. Gradually stir in enough remaining flour to make a soft dough (you may not need to use it all).
  • Turn the dough onto a lightly floured surface and knead lightly 5 or 6 times. Cover and let dough rest 10 minutes.
  • Roll dough into an 18x6 inch rectangle. Spread 3 tablespoons of melted butter over the dough. Sprinkle the brown sugar and cinnamon over the dough (add a few nuts and raisins at this point if you want).
  • Roll up the dough, starting at long side, pressing firmly to eliminate air pickets and pinching seam to seal. Slice into 1½ inch slices and place cut-side down in greased muffin pans. Cover and let rise in warm place until doubled in size (about an hour).
  • Bake in preheated 375 degree oven for 12 to 15 minutes, or until golden brown. Set on the counter to cool.

ICING

  • Combine the cream cheese with the butter, using an electric mixer to beat until smooth. Add powdered sugar and vanilla.
  • Spread icing over warm buns.

Nutrition

Serving: 1serving, Calories: 340kcal, Carbohydrates: 52g, Protein: 5g, Fat: 13g, Saturated Fat: 7g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.3g, Cholesterol: 49mg, Sodium: 191mg, Potassium: 90mg, Fiber: 1g, Sugar: 27g, Vitamin A: 410IU, Vitamin C: 0.2mg, Calcium: 43mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Here are a few more cinnamon roll recipes you might enjoy:

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3 Comments

  1. Jane S. says:

    I’m about to put these in the oven. Now, I’m bad at math but how do you get 16-18 rolls cut at 1 1/2 when the roll is only 18 inches long to begin with? At that size, I got 12 rolls. Anyone?

    1. Lori Lange says:

      You’re right! Maybe I cut them a little smaller 🙂

  2. Tricia @ Saving Room for Dessert says:

    These are gorgeous and would be a welcome addition to our breakfast or brunch anytime.  Love making them in a muffin tin!