Sour Cream Cinnamon Rolls with Coffee Glaze
 
 
Makes 12 rolls
Ingredients
Dough:
  • ½ cup water
  • 2¼ teaspoons active dry yeast
  • 1 teaspoon granulated sugar
  • 3 tablespoons dark brown sugar
  • 1 cup sour cream, room temperature
  • 1 teaspoon vanilla extract
  • 2¾ cups all-purpose flour
  • 1 teaspoon sea salt
  • ¼ teaspoon baking soda
Filling:
  • ½ cup light brown sugar
  • 1 tablespoon ground cinnamon
  • 2 tablespoons unsalted butter, melted
Coffee glaze:
  • ½ cup powdered sugar
  • 1 tablespoon strong brewed coffee
Instructions
Make the dough:
  1. In a large bowl, heat water until warm - about 30 seconds in the microwave should do. Add the yeast and granulated sugar. Whisk together until thoroughly combined and let sit until foamy, about 10 minutes.
  2. Add the rest of the dough ingredients (brown sugar through baking soda) to the yeast mixture, stirring everything until it comes together to form a shaggy ball. Then knead the dough by hand (or with a dough hook attachment) until it’s smooth and elastic - this will take about 10 minutes (or less if using a stand mixer). Shape dough into a ball and place in a lightly oiled bowl, cover and let it rise until doubled in size, 1-2 hours.
Make the filling:
  1. In a small bowl, combine the brown sugar and cinnamon. Set aside.
Shape and bake the rolls:
  1. Butter 1 8" round cake pan and 1 6" round cake pan.
  2. After the dough has risen, punch it down and roll it into a ½"-thick rectangle. Brush the entire surface with the melted butter. Sprinkle filling in an even layer over the top of the dough. Roll up the long ends of the dough like a scroll until they meet in the middle.
  3. Use a serrated knife to cut the dough into 12 equal segments. Pinch the bottom of each roll to create the point of the heart.
  4. Place 7 rolls in the 8" round cake pan and 5 rolls in the 6" round cake pan, spaced slightly apart and points of the hearts facing the center. Cover loosely with plastic wrap and let rise until the dough is puffed, 1-2 hours.
  5. When the dough has almost finished rising, preheat oven to 350 degrees.
  6. Bake for about 20 minutes until golden. Remove pans from the oven and let cool for 5 minutes. Then turn out rolls onto a wire rack to finish cooling.
Make the glaze:
  1. In a small bowl, combine the powdered sugar and coffee. Drizzle glaze over cooled cinnamon rolls.
Recipe by Two of a Kind at http://www.twoofakindcooks.com/sour-cream-cinnamon-rolls-with-coffee-glaze/