Lime Cinnamon Rolls
- 1 package dry yeast (about 2 1/4 teaspoons)
- 1/4 cup warm water
- 3/4 cup reduced-fat sour cream (room temp)
- 1/3 cup granulated sugar
- 1/4 cup butter, melted
- 1 teaspoon vanilla extract
- 3/4 teaspoon salt
- 1 large egg, lightly beaten (room temp)
- 2 1/3 cups all-purpose flour, divided
- 1 cup packed brown sugar
- 2 whole grated lime rinds
- 2-3 tbls cinnamon
- 4 tablespoons butter, melted, divided
- 1-2 cups powdered sugar
- 2 whole limes juiced
- To prepare dough, dissolve yeast in warm water in a small bowl; let stand 5 minutes or until foamy.
- Combine sour cream and next 5 ingredients (through egg) in a large bowl, stirring until well blended (it doesn't need a lot of mixing). Gradually stir yeast mixture into sour cream mixture. Add flour to mixture, stirring to form a soft dough.
Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 8 minutes); add enough flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel slightly tacky). The dough is very soft and it is a lot of fun to knead!!Place dough in a large bowl coated with butter, turning to coat top. Cover ( I use plastic wrap) and let rise in a warm place for 1 hour or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.)To prepare filling, combine brown sugar, rind, and cinnamon. Divide dough into two equal portions. Working with 1 portion at a time, roll dough into a large rectangle shape; brush with butter. Sprinkle half of filling over dough. Beginning with a long side, roll up jelly-roll fashion; pinch seam to seal (do not seal ends of roll) I use butter to also help seal the roll. Repeat procedure with remaining dough. Cut each roll into 12 (1-inch) slices. Place slices in a 13 x 9–inch baking pan coated with butter. Cover and let rise 30 minutes or until doubled in size.Preheat oven to 350°.
- Bake for 25 minutes or until lightly browned. If you prepare it the night before bake them for 15 minutes and then 10 minutes the next day.
To prepare glaze, combine powdered sugar and juice, stirring until smooth. Drizzle glaze over warm rolls.I couldn't help myself before I took the picture, they are just soooooo good! The lime makes them so fresh, and it adds a lightness to the cinnamon rolls. This recipe is perfect, because they are not so sicky sweet...you can eat more than one roll. I had 5!
- Semplicemente delizioso,