Sour Cream Cinnamon Rolls with Cream Cheese Frosting

Ooey gooey warm cinnamon rolls from scratch?  Yes please! You can make these the night before and bake them in the morning. You may be able to tell that I was up late at night making these.  The pictures are a little dark.  We had a father day brunch and they didn't last but a few minutes after I pulled them out of the oven.  I got one and when I went back to get another they were gone.  Next time I'm making a double batch for sure.

For the Cinnamon Rolls:
1 (8 oz) carton sour cream
2 TBSP butter
3 TBSP sugar
1/2 tsp salt
1/8 tsp baking soda
1 large egg, lightly beaten
1 package active dry yeast
3 cups all purpose flour
2 TBSP butter softened
1/2 cup firmly packed brown sugar
2 tsp cinnamon

For the Cream Cheese Frosting:
1 (8 oz block) cream cheese, softened
1/2 cup butter softened
1 1/2 cup powdered sugar
1 tsp vanilla extract

Make the frosting:  Beat cream cheese and butter at medium speed with electric mixer until smooth.  Gradually add powdered sugar.  Beat at low until light and fluffy.  Stir in vanilla.  Set aside. 

Make the cinnamon rolls:  Heat sour cream in a small saucepan on medium low heat until it reaches 105-115 degrees.

In a large bowl mix together the warm sour cream, 2 TBSP butter, 3 TBSP sugar, salt and baking soda.  Add egg and yeast.  Blend well.

Add 1 1/2 cups flour and beat at medium speed with an electric mixer until well blended.  Gradually stir in just enough flour until a soft  dough is formed.

Turn dough out onto a lightly floured surface and knead it 4 or 5 times.  Cover with plastic wrap and let it rest for 5 minutes.

Roll the dough out into an 18x6 rectangle.  With your fingers spread the 2 TBSP softened butter over the dough leaving the top 1 inch plain.

Sprinkle the brown sugar and cinnamon over the dough leaving the top one inch plain.

Roll up the dough, starting at the bottom and then seal at the top.  Put a little tiny bit of water at the top of the dough to seal it.  Slice the roll into 12 (1 1/2 in) slices.  Place the slices in a greased pan.  Cover and let rise in a warm place (85 degrees), free from drafts for about 30-45 minutes.

They will almost double in size.  From this point you can keep them covered and place in fridge overnight if you want to bake them in the morning.  Bake at 375 degrees for 12-15 minutes until golden.  As soon as you take them out of the oven spread a layer of frosting on them.  If they aren't gone before they are cooled add another layer of frosting.   Enjoy!