Nutrition

From Grandma's Kitchen: Sour cream and cinnamon rolls

1 pkg. dry yeast
1/4 c. warm water
1 container (8 oz.)
of sour cream
1/2 c. butter
1/2 c. sugar
2 eggs
1 tsp. salt
1 tsp. vanilla
4 c. flour
1/4 c. sugar
1 tsp. cinnamon
1 c. pecans (optional) crushed Icing
Mix 1 c. confectioner's sugar
1 1/2 tsbsp. lemon juice
1/2 t. vanilla

Dissolve yeast in warm water in large mixing bowl. Let stand 5 minutes. Stir in sour cream, butter, sugar, eggs, salt and vanilla. Add 1 ? cups of flour and beat until smooth. Stir in remainder of flour, cover and refrigerate for 8 hours. Punch down dough and knead on lightly floured board. Roll dough to 18x15 inch rectangle.

Spread with ? cup of butter. Combine 1/3 cup of sugar, cinnamon and ? cup of pecans (optional) and sprinkle over dough. Carefully roll dough into jelly roll fashion. Cut in 1 inch slices. Place cut side down in two 9 inch square pans. Cover and let rise in warm place for 1 hour. Place the remainder of pecans on top of rolls. Bake at 375 f. for 18 to 20 minutes. Drizzle icing over warm rolls.