Cream Cheese Stuffed Sticky Buns

Printable Recipe

This last week has been pretty crazy/stressful/busy. My daughter got baptized on Saturday. That means the whole week was dedicated to cleaning my house so that it doesn’t look like people live here so we could have the lunch-in here afterwards. I really can’t complain though. The day went beautifully and I chose to do things the easy way by doing sandwiches instead of completely catering everything. I did make these sticky buns the night before though, cause being that baking is one of my great loves, I had to have something homemade. I’m happy to say, they didn’t last long.

One problem that I had when trying to figure out what to make was, I wanted to make sticky buns, but at the same time I feel like sticky buns by themselves are lacking something. The problem for me is that all the amazing, yummy goodness is all on top. Right? So then you spend all this time making them, and walk around finding the butts of all the buns strung out all over the house. That severely bothers me. It’s like the people that are constantly swiping their finger across the cake you just finished in order to steal all the frosting (A.E. “My husband”). I feel like screaming, “Eat the whole thing or nothing at all!!”

So I decided to dress things up a bit and fill the center of the rolls with cream cheese. I just have to say, when your spreading the cream cheese cinnamon mixture on the inside of the rolls, you gotta taste test it. I seriously am going to come up with a fruit dip recipe of just the cinnamon and cream cheese mixture. It’s so scrumptious. But to my satisfaction, I did not find the bottoms of the rolls left unconsumed! Yay!!

Now time to relax thanks to having work off for the holiday 🙂 Enjoy!

Printable Recipe

Cream Cheese Stuffed Sticky Buns

1 cup warm milk

1/4 cup sugar

1 packet quick rise yeast

1/2 cup warm water

1 tsp vanilla extract

2 eggs

6 tbsp butter, room temperature

4 1/2 cup all purpose flour, plus some for dusting

Caramel Topping (x2)

3/4 cup butter (1 1/2 sticks)

1 tsp vanilla extract

1 cup packed brown sugar

3 tbsp honey

3 tbsp light corn syrup

1/4 cup water

1 1/2 cup chopped pecans

Cream Cheese Filling

8 ounces cream cheese, softened

1 tbsp ground cinnamon

1/2 cup sugar

In a small bowl combine warm milk, sugar and yeast. Set aside until mixture starts foaming, about 10 minutes.

In a large mixing bowl mix together water, vanilla, eggs, and butter. Butter will stay clumpy. Add yeast mixture.

Add 3 cups flour to mixture.

Mix well. Switch to kneading attachment.

Add remaining 1 1/2 cups flour.

Kneed on medium speed until dough is an even consistency, about 2 minutes, or about 5 to 8 minutes by hand. Dough will still be a little sticky. Set aside and let dough rest for about 15 minutes.

While dough is resting make first batch of caramel topping by adding butter, vanilla, brown sugar, honey, corn syrup, and water in a medium saucepan. Cook on medium heat until mixture comes to a boil. Boil for 15 seconds and then take off heat.

Pour caramel into a 9×13 inch pan that has been sprayed with cooking spray and lined with parchment paper. Top caramel with chopped pecans. Set aside.

In a small bowl mix all filling ingredients until smooth. Set aside.

Roll dough out on a floured surface until it reaches about 18” by 14”.

Spread cream cheese mixture evenly onto dough keeping about 1/2 inch away from sides. Roll dough onto itself, starting from the short side, until filling is completely concealed inside the roll.

Using non-flavored dental floss, rap floss around dough about every 1 1/2 inches. Overlap floss and pull to cut dough completely through.

Place dough rolls over pecan caramel layer. You want rolls to be lightly touching, but not crowded.

Cover and let rise in a warm area until rolls have doubled in size, about an hour.

Preheat oven to 350 degrees. Uncover rolls and bake for 30 to 35 minutes until golden brown on top. Let rolls sit until pan is still very warm but can be handled, about 5 minutes. Run a knife along the inside of the pan to separate any sticky areas.

Flip pan over onto a clean surface, so rolls are now upside down. Pull 9×13 inch pan off of rolls. Scoop any pecan caramel mixture out of pan and reapply to top of rolls.

In a medium saucepan make second batch of caramel topping by adding butter, vanilla, brown sugar, honey, and corn syrup (do not add water or pecans to this batch of caramel). Bring to a boil over medium heat and boil for about 60 seconds stirring consistently. Pour over rolls. Serve.

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A Recipe Snobs Original Recipe

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Extreme BLT

Hey Guys, Just thought I’d quickly shoot one more recipe your way before Father’s Day tomorrow. My man is in love with all things spicy, so the thought hit me to put a little spin on one of our all time favorite sandwiches. I resisted the urge to throw some jalapenos on there, being that it’s kind of a breakfast sandwich, and I felt that might have been a little too much. But the pepper jack cheese and spicy ranch does give a really yummy kick to this traditional favorite.

Let me know what you think!! Enjoy your Saturday and Happy Father’s Day!!

Printable Recipe

Extreme BLT
serving size: 1 large sandwich

2 pieces of Sheepherder Bread or bread of your choice
Mayo
Spicy Ranch Dressing
1 tomato, sliced
1/2 an avocado, sliced
3 or 4 leafs of iceberg lettuce
2 slices of pepper jack cheese
6 pieces of bacon
ground black pepper

Prepare and slice tomatoes, avocado, lettuce, and pepper jack cheese. Set aside.

Coat 1 side of each slice of bread with first a thin layer of mayo, and then a little bit thicker layer of spicy ranch.

Here is about what you want to aim for. Thicker then the mayo, but just enough to give your sandwich some pop. Probably about 1 tablespoon of mayo to 2 or 3 tablespoons of spicy ranch per slice. Set aside.

Begin to brown bacon over medium to medium high heat, seasoning each side with ground black pepper. Flip as needed.

As bacon is cooking, start assembling sandwich by first layering lettuce over the bottom slice of bread. Then topping with sliced avocado. Set aside.

Place cooked bacon onto a plate lined with paper towels. Pat off access grease then immediately place onto avocado slices and top with pepper jack cheese.

Top cheese with tomato slices and add final slice of bread. Serve immediately while bacon is still hot.

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Recipe from RecipeSnobs.com.

Cinnamon Roll Pancakes

So I must confess, I am a recipe blog junky. I try to limit my time on the computer being as I’m on here so much for blogging, but if I’m not editing photos or blogging, I’m most likely stocking my favorite food blogs. If you don’t believe me, you should see my Pinterest account. 99.99% of my pins revolve around food, and is where I first saw this amazing recipe. Recipe Girl is one of the blogs that I peek in on from time to time, and secretly aspire to be like. I mean seriously, just the imagination to think up this decadent breakfast is amazing.

And I have to say, these beautiful pancakes are just that, completely amazing!! And they are really much easier then you would think. I was actually surprised by how easy they were. Probably only takes about 5 extra minutes then it would take making normal pancakes.

Not to mention, they do taste almost exactly like a cinnamon roll. I did change the cream cheese glaze just a little. If you see in the pictures of me preparing the frosting, the end product came out kind of brownish looking. So I ended up adding some more powdered sugar and a little milk to bring the color back to a pretty white, but you can also easily avoid having to do this by using imitation vanilla extract which is clear and wont discolor your glaze. That is only if you are as picky as me by how your food appears though.

Just one last picture to portray how amazing these are. Doesn’t it just make you want to take a bite!! Seriously, no better way to begin the day 😉 Enjoy!!

Printable Recipe

Cinnamon Filling
4 tablespoons (1/2 stick) unsalted butter, just melted (not boiling)
1/4 cup + 2 tablespoons packed light brown sugar
1/2 tablespoon ground cinnamon

Cream Cheese Glaze
4 tablespoons (1/2 stick) unsalted butter
2-ounces cream cheese, at room temperature
3/4 cup powdered sugar
1/2 teaspoon vanilla extract

Pancakes
1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1 large egg, lightly beaten
1 tablespoon canola or vegetable oil


Prepare the cinnamon filling:

In a medium bowl, stir together the butter, brown sugar, and cinnamon.

Scoop the filling into a quart-sized heavy zip baggie and set it aside.

Prepare the glaze:

In a small pan, heat the butter over low heat until melted. Turn off the heat and whisk in the cream cheese until it is almost smooth.

Sift the powdered sugar into the pan, stir and add in vanilla extract. Set the pan aside while you make the pancakes.

Prepare the pancake batter:

In a medium bowl, whisk together the flour, baking powder and salt. Whisk in the milk, egg and oil, just until the batter is moistened (a few small lumps are fine).

Cook the pancakes: Heat a large, nonstick skillet over medium-heat and spray with nonstick spray. Use an ice cream scoop (or I used a 1/4 cup measuring cup) to add the batter to the pan. Use the bottom of the scoop or cup to spread the batter into a circle about 4-inches in diameter (I did not have to do this because my batter was thin enough to spread out by itself). Reduce the heat to medium low. Snip the corner of your baggie of cinnamon filling and squeeze the filling into the open corner (you may need to knead the cinnamon filling before clipping the bag, as the filling tends to separate a little).

When your pancake begins to form bubbles, add the filling. Starting at the center of the pancake, squeeze the filling on top of the pancake batter in a swirl, just as you see in a regular cinnamon roll (be careful not to get the filling to close to the side. You want to keep it about a 1/4 of an inch away from the edge or it will bleed over). Cook the pancake 2 to 3 minutes, or until the bubbles begin popping on top of the pancake and it’s golden brown on the bottom. Slide a thin, wide metal spatula underneath the pancake and gently but quickly flip it over. Cook an additional 2 to 3 minutes, until the other side is golden as well.

When you flip the pancake onto a plate, you will see that the cinnamon filling has created a crater-swirl of cinnamon. Wipe out the pan with a paper towel, and repeat with the remaining pancake batter and cinnamon filling. Re-warm the glaze briefly, if needed. Serve pancakes topped with a drizzle of glaze.

Yields: Eight 4-inch pancakes

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Recipe from www.RecipeGirl.com.

Bacon Potato and Cheddar Frittata

Good morning everyone!! I thought it would be a good idea to add a really easy breakfast recipe for all of you that are having family over for the holiday. This recipe is amazing! I just used some left over baked potatoes. Then you just chop everything, throw it all together and bake. So super easy. I had to cook mine for longer then the instruction asked for, so be aware of that. But this recipe was so simple, and really delicious!! Enjoy 🙂

Printable Recipe

Bacon Potato and Cheddar Frittata

     10 large eggs
     1/2 cup 2% milk
     1/2 tsp. salt
     1/2 tsp. pepper
     1/2 tsp. chili flakes (optional)

     3 cups diced roasted potatoes
     1/2 pound crisp cooked bacon, chopped
     1/2 pound diced aged cheddar cheese
     1/4 cup chopped chives

Preheat oven to 350 degrees F.

In a medium bowl, whisk eggs, milk, salt, pepper and chili flakes together. Set aside.

Heat a 12-inch oven safe skillet on the stove. Coat with non-stick spray on the bottom and sides of the skillet. When the skillet gets hot, remove from the heat and add the roasted potatoes, bacon, cheddar, and chives, layering evenly throughout.

Pour egg mixture over layers and bake for about 25 minutes or until the eggs have set at the center. Serve immediately.

Serves 6 to 8.

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Recipe altered from www.rockrecipes.blogspot.ca.

The Ultimate Sticky Buns

Had to add something sweet today 🙂 Not like that isn’t a regular occurrence in my world, but still. I’m just gonna add a really quick post to go along with this since this recipe is soooo long! I know. It looks daunting. But don’t be scared off by the long list of instructions. This recipe really is so worth it!! I mean, the salted caramel on top should say it all (even though I forgot to add the sea salt before I took the stupid picture (frustration). Anyways! These really are Amazing, with a capital “A”!! It’s all from scratch, so it does take a while, but you can also make your dough a day ahead. So it works out. Just trust me, try these. Enjoy!!

Printable Recipe

The Ultimate Sticky Buns
Sweet Dough
     2/3 cup whole milk
     5 Tbsp. sugar, divided
     1 3/4 tsp. active dry yeast (from one 1/4-oz. envelope)
     2 large eggs, room temperature
     2 3/4 cups unbleached all-purpose flour
     1 tsp. kosher salt
     1/2 cup (1 stick) unsalted butter, cut into 1″ pieces, room temperature, plus 1/2 Tbsp., melted


Topping
     1 3/4 cups chopped pecans (about 8 oz.)
     1/2 cup (1 stick) unsalted butter
     3/4 cup (packed) dark brown sugar
     3/4 cup heavy cream
     1/3 cup honey
     1/4 tsp. kosher salt
     1/4 tsp. finely grated orange zest (optional)

Buns
     1/2 cup (1 stick) unsalted butter, room temperature
     1/2 cup (packed) dark brown sugar
     3/4 tsp. ground cinnamon
     1/2 tsp. freshly grated nutmeg
     1/8 tsp. kosher salt

     All-purpose four (for dusting)
     1 large egg
     Coarse sea salt (such as Maldon)

Sweet Dough: Start preparing Sweet Dough by heating milk in a small saucepan over medium heat or in a microwave until an instant-read thermometer registers 110-115 degrees F. Transfer milk to a 2-cup measuring cup; stir in 1 Tbsp. sugar. Sprinkle yeast over milk and whisk to blend. Let sit until yeast is foamy, about 5 minutes. Add eggs; whisk until smooth.

Combine remaining 4 Tbsp. sugar, four, and salt in the bowl of a stand mixer fitted with a dough hook. Add milk mixture. With mixer running, add 1/2 cup room-temperature butter, 1 piece at a time, blending well between additions. Mix on medium speed for 1 minute. Knead on medium-high speed until dough is soft and silky, about 5 minutes.

Brush a medium bowl with some melted butter; place dough in bowl. Brush top of dough with remaining melted butter; cover with plastic wrap. Place dough in refrigerator and chill dough for 2 hours. (Can be made a day ahead. Just cover dough with plastic wrap and refrigerate overnight.)

Topping: Preheat oven to 350 degrees F. Spay an 8x8x2″ metal baking pan with cooking spray and set aside. Spread out nuts on a rimmed baking sheet. Toast until fragrant and slightly darkened, 10-12 minutes. Let cool completely. Set 1 1/4 cups nuts aside for buns.

Melt butter in a small heavy saucepan over medium heat. Stir in brown sugar, cream, honey, salt, and orange zest, if using. Bring to a boil, reduce heat to medium, and simmer until glaze is golden brown and glossy, 3-4 minutes. Pour 1 cup of glaze into baking pan, tilting to coat bottom and sides. Set aside remaining glaze. Sprinkle 1/2 cup toasted pecans over bottom of baking pan and let cool.

Buns: Using an electric mixer on medium speed, beat butter, sugar, cinnamon, nutmeg, and kosher salt in a medium bowl until light and fluffy, 2-3 minutes. Set filling aside.

Punch down dough; transfer to a floured work surface. Lightly dust top with flour. Roll out the dough into a 12×16″ rectangle about 1/4″ thick. Arrange the dough on the work surface so one long side faces you. Spread the cinnamon-sugar mixture over dough, leaving a 1″plain border on the side farthest from you.

Sprinkle 3/4 cup chopped pecans over cinnamon-sugar mixture. Beginning with the long edge closest to you, roll dough into a log, tightening as you roll, and patting in ends if they begin to taper. Pinch together the seam where the long side meets the roll to seal. Arrange the log seam side down on the work surface.

Using a large knife (or I use dental floss or a this wire),cut the log crosswise into 9 equal pieces. Lightly flour the knife between slices if the dough is too sticky. Turn the buns cut side up and gently pat the top to flatten slighty. If needed, reshape to form round edges by cupping lightly floured hands around each bun and gently pushing and turning them in a circular motion. Place the buns in prepared pan; space them evenly apart (buns should not touch each other).

Loosely cover pan with plastic wrap or a kitchen towel. Let buns rise in a warm, draft-free area until doubled in size, 45 minutes to 1 hour, or 1 1/2 to 2 hours if dough has been chilled overnight. Arrange a rack in middle of oven, preheat to 350 degrees F. Whisk egg with 1/2 tsp. water in a small bowl. Brush tops of buns with egg wash. Bake, rotating pan halfway through and tenting with foil if browning too quickly, until buns are golden brown, filling is bubbling, and an instant read thermometer inserted into center of buns registers 185 degrees F about 50 minutes. Spoon remaining glaze over. Sprinkle 1/2 cup pecans over. Let cool in pan on wire rack.

Lightly sprinkle sea salt over. Serve buns warm or at room temperature.

Yield: About 9 buns.

Printable Recipe

Recipe from Bon Appetit April 2012 Magazine.

Cinnamon Puff Muffins

I know I promised this post yesterday, but man!! Who knew getting back in the swing of things, after having such a long break off, would be so challenging. I’ve never had more then one to three days off, and even then I wasn’t pampered like they pamper you on a cruise ship. So, needless to say, I’ve been struggling to get back to my normal routine, but today I’m feeling expecially productive 🙂 First thing, have to finish posting, obviously, but then; shower, clean, start laundry, make grocery list, go grocery shopping and get all this done in time to make an awesome dinner for my hubby. And if I still have time, read some of my book (the 3rd Hunger Games book) and make a goodie for Saturday night get together.

I know, it’s gonna be a busy day!! And I’m sure my book is going to be calling my name all day, but I’ve stopped in a pretty good spot. So I have to refrain in the name of the obligation in my life. Say la vie. (Sigh) But before I can get busy with anything, got to finish this post.

I must be in a cinnamon sugar phase cause everything cinnamon sugar calls my name (that and apricots… Random, huh?). Anyways, love these muffins, but I needed some more cinnamon sugar to satisfy my craving. Plus I had all this left over melted butter that I had no clue what to do with, and I hate being wasteful. So here’s what I did different. At the end of the recipe, you’ll read “combine remaining 1/4 cup sugar and (1/2 tsp) cinnamon.” I doubled this. Don’t double the 1/4 cup melted butter, just the sugar and cinnamon. Not only did this make it easier to dip the tops of my muffins, but now I had a cinnamon/sugar mixture left over. Add this to the left over melted butter, stir and pop in the fridge for a couple of minutes so the butter comes together and isn’t so runny. Then spread this onto your muffins while they are still a little warm. Cinnamon sugar heaven I tell you!! Enjoy 🙂

Printable Recipe

Cinnamon Puff Muffins
     3 cups all-purpose flour
     1 1/4 cup sugar, divided
     2 1/2 teaspoons baking powder
     1 1/4 teaspoons ground nutmeg
     3/4 teaspoon salt
     2 large eggs, lightly beaten
     1 1/4 cups milk
     1/3 cup butter plus 1/4 cup butter, melted and divided
     1/2 teaspoon ground cinnamon

Preheat oven to 350 degrees. Whisk together flour, 1 cup sugar, baking powder, nutmeg, and salt in a large bowl. Make a well in center of dry ingredients.

Combine eggs, milk, and 1/3 cup melted butter in a small bowl. Pour mixture into well of dry ingredients, stirring just until moistened. (Batter may be lumpy.) Spoon into lightly greased muffin cups, filling three-fourths full.

Bake at 350 for 20 to 25 minutes or until wooden pick inserted in center comes out clean.

Combine remaining 1/4 cup sugar and cinnamon in a small, shallow bowl. Let muffins cool just enough to handle into remaining 1/4 cup melted butter and then into sugar mixture until coated. Serve warm.

Makes: 12 muffins

foodsnots.com

Printable Recipe

Recipe from Cottage Living “Our Best Recipes” magazine.

Orange Rolls



Hey Everyone!! K, so if you read my last post, I’ve been in a weird funk of not wanting to post or cook lately. Which is totally not like me, so I’ve been trying to figure out what the problem is. Well, after getting a couple more comments on posts, I’ve figured it out. (Warning: I’m gonna be venting. So if this bugs and you just want to read about the recipe, jump down to the last paragraph before the ingredient list.) So, here is my problem… I started this blog for fun, cause I love to cook, and I wanted to keep basically like an ongoing journal of my progress and recipes I’ve made. Well, then I started getting follower, which was cool and fun, cause I never thought people would want to read what it was I had to say.


In the beginning, I always got positive feedback, BUT lately with the more followers I get, I’ve been starting to get some really rude comments. Part of this problem is, I just need to be thicker skinned, cause I really do take things very personal… but guys come on. You know who you are. Comments like this are not appreciated, “(link to dictionary) It’s VOILA. Not wallah. Using words like that makes you sound like a 12 year old.”


K, I’m just going to add this disclaimer. I’m not an English major. Nor did I like English as a subject much, so I do the best with what I got. If this bothers you, sorry. This is just me, and no one is making you read my posts. Don’t get me wrong, I love having the followers. And I appreciate all of the support so much cause I really love meeting you all and hearing from you, but as of right now, I have my blog where anyone can comment. Both anonymous or with your e-mail address. Cause, I really don’t want to discourage people from commenting. I love hearing from most of you with your questions and feedback on the recipes. But if people don’t stop using the anonymity as a mask to be completely uncalled for, I’ll be changing that.


And all I’m gonna say is, Everyone please be courteous. I am a person. I have feelings, and it’s my blog. I don’t need a thousand people telling me how they think I should run things. Really, it’s sucking all the fun out of it for me. I have tried to lay out everything so that it is as convenient to everyone as possible, but it’s still just a blog I have thrown together, and I am a complete computer idiot. So cut me some slack, please.


Now that I feel like I have unintentionally scolded somebody :/ lets move on to funner, happier things. Like these rolls!! Yumminess! Love these. I’ve been in a bread baking mood, and I love oranges. So when I saw this recipe in my Cooking Light cookbook, it was calling my name. Oh my heck!! So addicting (you have been warned). I had 3 all by myself. Ok, fine! It was more like 5 or 6, but who’s counting (ahem). Anyways, they are amazing. Enjoy 🙂


P.S. I have no clue why this post is so spaced out? So sorry if this bugs. I can’t figure out how to fix it.


Printable Recipe


Orange Rolls
Dough
1 package dry yeast (about 2 1/4 teaspoons)
1/2 cup warm water (100 to 110 degrees F)
1 cup sugar, divided
1/2 cup reduced fat sour cream
2 tablespoons butter, softened
1 teaspoon salt
1 large egg, lightly beaten
15.75 ounces all-purpose flour (about 3 1/2 cups), divided
Cooking spray
2 tablespoons butter, melted
2 tablespoons grated orange rind


Glaze
3/4 cup sugar
1/4 cup butter
2 tablespoons fresh orange juice
1/2 cup reduced-fat sour cream



To Prepare dough, dissolve yeast in warm water in a small bowl; let stand 5 minutes.



In a large mixing bowl add 1/4 cup sugar, 1/2 cup sour cream, 2 tablespoons softened butter, salt, egg, and yeast mixture.



Beat with a mixer at medium speed until smooth.



Weigh or lightly spoon flour into dry measuring cups; level with a knife. Add 9 ounces flour (about 2 cups to yeast mixture.



Beat until smooth.



Add 4.5 ounces flour (about 1 cup) to yeast mixture. Stirring until a soft dough forms. Turn dough out onto a floured surface.



Knead until smooth and elastic (about 10 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel sticky).



Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85 degrees F), free from drafts, 1 hour and 15 minutes or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.)



Punch dough down; cover and let rest 5 minutes. Divide dough in half. Working with 1 portion at a time (cover remaining dough to prevent drying), roll each portion or dough into a 12-inch circle on a floured surface. Brush surface of each circle with 1 tablespoon melted butter. Combine 3/4 cup sugar and rind. Sprinkle half of sugar mixture over each circle.



Cut each circle into 12 wedges. Roll up each wedge tightly, beginning at wide end.



Place rolls, point sides down, in a 13 x 9-inch baking pan coated with cooking spray. Cover and let rise 25 minutes or until doubled in size.


Preheat oven to 350 degrees F.


Uncover dough. Bake at 350 degrees F for 25 minutes or until golden brown.



While rolls bake, prepare glaze. Combine 3/4 cup sugar, 1/4 cup butter, and orange juice in a small saucepan; bring to a boil over medium heat. Cook 3 minutes or until sugar dissolves, stirring occasionally. Remove from heat; cool slightly.



Stir in 1/2 cup sour cream. Drizzle glaze over warm rolls; let stand 20 minutes before serving. Yield: 2 dozen.


Recipe from Cooking Light Comfort Food.


Printable Recipe

Orange Rolls

Dough
1 package dry yeast (about 2 1/4 teaspoons)
1/2 cup warm water (100 to 110 degrees F)
1 cup sugar, divided
1/2 cup reduced fat sour cream
2 tablespoons butter, softened
1 teaspoon salt

1 large egg, lightly beaten

15.75 ounces all-purpose flour (about 3 1/2 cups), divided
Cooking spray
2 tablespoons butter, melted
2 tablespoons grated orange rind
Glaze
3/4 cup sugar
1/4 cup butter
2 tablespoons fresh orange juice
1/2 cup reduced-fat sour cream
To Prepare dough, dissolve yeast in warm water in a small bowl; let stand 5 minutes. In a large mixing bowl add 1/4 cup sugar, 1/2 cup sour cream, 2 tablespoons softened butter, salt, egg, and yeast mixture. Beat with a mixer at medium speed until smooth. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Add 9 ounces flour (about 2 cups to yeast mixture; beat until smooth. Add 4.5 ounces flour (about 1 cup) to yeast mixture, stirring until a soft dough forms. Turn dough out onto a floured surface. Knead until smooth and elastic (about 10 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel sticky).
Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85 degrees F), free from drafts, 1 hour and 15 minutes or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.)
Punch dough down; cover and let rest 5 minutes. Divide dough in half. Working with 1 portion at a time (cover remaining dough to prevent drying), roll each portion or dough into a 12-inch circle on a floured surface. Brush surface of each circle with 1 tablespoon melted butter. Combine 3/4 cup sugar and rind. Sprinkle half of sugar mixture over each circle. Cut each circle into 12 wedges. Roll up each wedge tightly, beginning at wide end. Place rolls, point sides down, in a 13 x 9-inch baking pan coated with cooking spray. Cover and let rise 25 minutes or until doubled in size.
Preheat oven to 350 degrees F.
Uncover dough. Bake at 350 degrees F for 25 minutes or until golden brown.
While rolls bake, prepare glaze. Combine 3/4 cup sugar, 1/4 cup butter, and orange juice in a small saucepan; bring to a boil over medium heat. Cook 3 minutes or until sugar dissolves, stirring occasionally. Remove from heat; cool slightly. Stir in 1/2 cup sour cream. Drizzle glaze over warm rolls; let stand 20 minutes before serving. Yield: 2 dozen.