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Preheat the oven to 375º Fahrenheit.
In a bowl, beat the eggs and sour cream until smooth and well mixed.
Add in the flour, salt, baking soda and baking powder. Stir well until the mixture is combined, but looks floury and craggy.
Turn out the dough onto a pastry mat. Press the dough together, folding in any dry pieces until the dough comes together. Don’t overwork the dough. Fold just until the dough no longer feels floury.
Press the dough out into a rectangle 16”x9”.
In a small bowl, combine the butter, brown sugar and cinnamon. Mix well.
Spread the cinnamon filling over the rolled out dough.
Roll up, jelly roll style and cut into 8 slices (about 2” thick each).
Spray a 9” deep dish round pan or pie plate with cooking spray.
Place the rolls, cut side up, into the pan.
Pour the warm cream overtop the rolls.
Bake for 30-35 minutes or until golden brown and baked through. (Check the center roll and make sure it is cooked through. It will be soft, but not doughy. This roll will take the longest to cook so the rolls are done when the center one is baked through.)
In a small bowl, whisk together the powdered sugar, vanilla extract and milk.
Drizzle the powdered sugar glaze over the warm rolls.