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Sour Cream Caramel Cinnamon Buns
These can be made a day ahead and left for a slow, cool rise in the fridge.
These are delicate and feathery but massive, gorgeous buns.In fact, they are better with a cool rise. You can also bake up a pan of these and freeze another batch, unrisen and unbaked. Let that batch rise overnight in the fridge and bake them off the next morning. Cinnamon buns are always decadent but these are pretty well queenly. It is that taste combination of cinnamon, brown sugar, caramel (in caramel topping and the caramel or butterscotch chips) and butter than makes these almost sleazy good!

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If you want to purchase this one recipe Sour Cream Caramel Cinnamon Buns, click here to purchase at $2.49 per recipe.

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Est. 1997

 

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