If you’re a cinnamon roll fanatic like me, you must try this recipe. While it’s been over a month since I made these pretty pastries, I can’t get them out of my mind. They’re truly one of a kind.
First of all, these buns are incredibly tender and pleasantly tart versus dry and cloying. That’s because, as the name implies, there’s a full cup of sour cream (yes – sour cream!) in the dough. Second, these cinnamon rolls are drizzled with a light coffee glaze rather than slathered with saccharine frosting. And finally, they’re simply charming!
I actually prepared these heart-shaped sour cream cinnamon rolls for Valentine’s Day, but they’d be delightful any time of the year. Of course, you could form rounds and bake them in a 9″x13″ pan, but what fun would that be?
Recipe adapted from Baked Chicago.
- 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
- ½ cup light brown sugar
- 1 tablespoon ground cinnamon
- 2 tablespoons unsalted butter, melted
- ½ cup powdered sugar
- 1 tablespoon strong brewed coffee
- 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.
- 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.
- In a small bowl, combine the brown sugar and cinnamon. Set aside.
- Butter 1 8" round cake pan and 1 6" round cake pan.
- 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.
- 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.
- 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.
- When the dough has almost finished rising, preheat oven to 350 degrees.
- 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.
- In a small bowl, combine the powdered sugar and coffee. Drizzle glaze over cooled cinnamon rolls.
This is lovely, Alison. Definitely going only to try list.
Hooray! Let me know if you make them!
These sour cream cinnamon rolls look divine.. and so perfect too, just like little hearts!
You are always too kind, Thalia!
A HUGE fan of your recipes, blog and culinary point of view. You have mad photography skills. I constantly drool over your Instagram posts.
I have four pugs who (attempt to) help me in the kitchen, so I feel like a kindred spirit. Your adaptation with a coffee glaze is GENIUS!
Thanks so much for stopping by and the kind words, Harvey! Sounds like you’re in good company in the kitchen!
Help! Why is my dough sooooo terribly sticky? Two attempts ended up like this.
Hi Melissa – Sorry to hear! The more you knead the dough, the less sticky it should become. You could also try adding more flour, one tablespoon at a time. Hope this helps!
Hi, can I make this the night before? Will it still be good the next day? Or even make the dough night before and bake the next morning? Let me know what would you recommend. Thanks.
Hi Ivana – Yes, the rolls should still be good the day after you bake them!
Thanks!
Do you suggest baking everything the night before and just glazing it in the morning?
Or should I stop at specific step?
Feel free to bake and glaze the rolls (after they’ve cooled a bit) all at once. You can pop them in the microwave (individually) for about 20 seconds in the morning, so they’re nice and warm for guests.
Ok! Thank you so much!!
Is there a way to bake it without putting them all in the 9″ and 6″ pans? For instance, could I roll them up like normal cinnamon rolls and bake them on a baking pan? If so, how long should I bake them?
Thanks,
Hana
Hi Hana – A 9″x13″ pan should work just fine! Happy baking!
Thanks! I will try it using a 9×13 pan!
Aww, I love the “woof” in the “two of a kind”. It’s so cute! (Sorry, I have a soft spot for dogs) 🐶.
-Hana (again)
And your dog is so cute!
Rookie says, “Thank you!!!”
Good eye – most people don’t catch that. 🙂
Made them…amazing…I used Greek yogurt instead of sour cream.
So glad you enjoyed them, Kam! Great substitution!