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sour cream cinnamon roll with fruit

Recipe by
Joy Hall
Hempstead, TX

I have used this dough for quite a while for fabulous cinnamon rolls. It is great because you can make it the night before baking in the morning. This twist happened when I was cleaning out the freezer and came upon frozen dough and two opened bags of fruit. The rest is glorious history!

yield 6 -12
prep time 1 Hr
method Bake

Ingredients For sour cream cinnamon roll with fruit

  • 2 pkg
    active dry yeast
  • 3/4 c
    warm water
  • 1 Tbsp
  • 1/2 c
    unsalted butter, melted
  • 2
  • 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
    frozen fruit
  • 2 Tbsp
  • 1 c

How To Make sour cream cinnamon roll with fruit

  • 1
    Stir yeast into water in small bowl with 1 tablespoon of sugar until dissolved. Let stand 10 minutes to proof.
  • 2
    Combine 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.
  • 3
    Punch 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.
  • 4
    Spread 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.
  • 5
    I 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.

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