Sour Cream Cinnamon Roll with Fruit
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- 2 pkg
- active dry yeast
- 3/4 c
- warm water
- 1 Tbsp
- 1/2 c
- unsalted butter, melted
- 1 c
- sour cream
- 1 1/2 tsp
- 1/2 tsp
- 1 Tbsp
- lemon or orange zest
- 6 c
- sifted flour
- 2 c
- 1 bag(s)
- frozen fruit
- 2 Tbsp
- 1 c
1Stir yeast into water in small bowl with 1 tablespoon of sugar until dissolved. Let stand 10 minutes to proof.
2Combine butter, sour cream, eggs, salt, nutmeg, lemon zest and remaining sugar in large bowl; beat until well-blended. Add two cups flour; mix well. Add yeast mixture and two more cups of flour; beat well. Gradually stir in the remaining flour to make a medium-soft dough. Knead 5 minutes by hand or with heavy-duty mixer and bread dough hook. Shape into ball and place in lightly oiled large bowl; turn to grease. Cover loosely with plastic wrap. If not shaping and baking for immediate use, refrigerate overnight or up to 2 weeks.
3Punch down risen dough; turn out onto lightly floured surface; knead briefly.
Divide this much dough into 3-4 equal portions - each will fill a 9x9 or 9x12 pan .
Cover and let rest for 20 minutes; roll out portion into a thin rectangle, no more than 1/4" thick.
4Spread softened butter over dough, leaving a small border uncovered so it can be sealed. Sprinkle cinnamon and half the sugar over butter.
Sprinkle drained ricotta down the middle of dough, leaving ~1/3 uncovered on each long side. Top with blueberries and strawberries. Sprinkle remaining sugar over top.
5I usually use this recipe for cinnamon rolls: after rolling the dough into a 12x12 or 12x15 rectangle, smear with softened butter, sprinkle generously with brown sugar and cinnamon, then roll up, slice and place in baking dish; cover and refrigerate overnight (up to 2 days).
Or slice and tightly wrap then freeze the "log" for up to 2 weeks. I find this works better than freezing a pan of unbaked rolls, but your mileage may vary, so do whatever works best for you.
Defrost frozen dough overnight in refrigerator or at room temperature until completely thawed. Allow to stand at room temperature until risen - usually another 1-2 hours. Bake at 350 until rolls are done - cooking time will vary based on dough temperature, thickness of rolls, etc.