Sour Cream Cinnamon Buns

Rolls:
1 cup sour cream
2 T. butter
3 T. sugar
1/2 t. salt
1/8 t. baking soda
1 egg lightly beaten
1 pkg active dry yeast
3 c. all-purpose flour

Filling:
2 T butter softened
1/2 c. firmly packed brown sugar
2 t. cinnamon

Directions:

• melt sour cream in microwave then combine with 2 T. butter, 3 T. sugar, salt and baking soda in large mixing bowl.
• add egg and yeast; blend well.
• add 1 1/2 c. flour gradually beating with an electric mixer until well blended. Then STIR in remaining flour to make soft dough.
• Turn dough onto a lightly floured surface and knead lightly 4-5x. Cover and let rest 5 minutes.
• While resting mix together the brown sugar and cinnamon and soften the butter for the filling.
• Roll dough out thinly into a rectangle (roughly 18"x6") and spread softened butter over dough . Sprinkle brown sugar/cinnamon mixture evenly over dough.
  
• Roll up dough, starting with long side pressing firmly to eliminate air pockets, pinch seam to seal.
  
• Slice roll into 18 slices. Place slices into greased muffin pans.
  
• Cover and let rise in a warm place (85*F) free from drafts, 30 mins or until doubled in bulk. (I made these on a cool day and ended up having to warm up the oven and let them rise with the door open and light on, to activate the yeast)
• Bake at 375* for 12-15 mins or until golden. Remove buns from pan and ice with 1 1/2 cups powdered sugar mixed with 2T butter, 1 T cream cheese, 1 T milk. (or you can omit butter and cream cheese and increase milk to 2 T.) YUMM!!!