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Anyone who has smelled homemade cinnamon rolls in the oven knows it's worth it to make them from scratch. This version can be mixed and shaped the day before, then left to rise in the fridge. Pull them out in the morning for an almost effortless fresh-baked breakfast.

Yield: 12 Cinnamon Rolls

Serving Size: 1 Roll

Prep time: 1 hour, plus 2 hours rising time

Cooking time: 30 minutes

Difficulty Level: Challenging

Dough:

• 1 package active dry yeast
• 1/4 cup warm water
• 1/3 cup plus 1 tsp. sugar
• 1 cup Horizon Organic® sour cream
• 2 Horizon Organic extra large eggs
• 1 tsp. salt
• 1 tsp. vanilla extract
• 1 tsp. freshly grated lemon zest
• 1 tsp. freshly squeezed lemon juice
• 3 cups all-purpose flour, divided
• 1/2 cup Horizon Organic unsalted butter, room temperature

Filling:

• 6 Tbsp. Horizon Organic unsalted butter, softened
• 2/3 cup brown sugar
• 1 1/2 tsp. ground cinnamon

Sugar Glaze (optional):

• 1 1/2 cups powdered sugar
• 2 tsp. vanilla extract
• 2-3 Tbsp. Horizon Organic 2% Reduced Fat milk or pulp-free orange juice

Combine the yeast, warm water, and one teaspoon of sugar in the bowl of an electric mixer. Set aside to "proof" for about five minutes. (The yeast will swell and the mixture will appear foamy or bubbly). Add the sour cream, eggs, salt, vanilla, lemon zest, lemon juice, and 1 1/2 cups of flour and beat at medium speed for one minute (high speed if you are using a hand-held mixer). Place the remaining 1 1/2 cups of flour in a separate bowl. Cut the butter into about twelve chunks and add it to the flour. With your hands, use a tossing and pinching motion to very briefly blend the butter and flour, stopping when the mixture is still coarse and lumpy. Add the coarse butter mixture to the dough and blend on low speed. Turn the dough out onto a generously floured surface and knead briefly to form a smooth ball. Place the dough in a buttered bowl, turning once to grease the surface, and allow to rise in a warm place until doubled in bulk (about 2 hours).

Punch down the dough. Allow the dough to rest while you combine the brown sugar and cinnamon in a small bowl and generously butter a 9" x 13" baking pan. On a floured surface, roll the dough into an 18" x 14" rectangle, dusting with flour and flipping the dough as needed to prevent sticking. Spread the six Tbsp. of softened butter evenly across the dough, then sprinkle with the brown sugar and cinnamon mixture. Loosely roll the dough up from the long side to form a log. Use a serrated knife and a gentle sawing motion to cut the log into 12 equal slices. Place the slices in the buttered baking pan, cut side up, leaving equal space between them. Cover with plastic wrap and refrigerate overnight.

When ready to bake, preheat the oven to 375°F. Allow the cinnamon rolls to stand at room temperature for one hour. Bake for about 30 minutes, until golden brown. Cool for five or ten minutes before unmolding. (Do not allow them to cool completely in the pan, or they will stick). To unmold, invert the rolls onto a flat rack or tray, then invert again onto a second tray so that they are upright.

Prepare sugar glaze if desired: Combine powdered sugar, vanilla, and two tablespoons milk or orange juice. Add additional liquid if needed to achieve a smooth spreading consistency. Spread warm rolls with sugar glaze and allow to set for ten or 15 minutes before serving.

Calories 364; Protein 5g; Fat 14g; Saturated Fat 9g; Cholesterol 75mg; Calcium 5% DV; Iron 11% DV; Sodium 222mg; Vitamin A 11% DV