Sour Cream Coffee Cake

2 cups sugar
1 cups butter/margarine, softened
2 eggs
1/2 tsp. vanilla
2 cups all-purpose flour
1 & 1/2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1 cup sour cream
1/2 cup packed brown sugar
2 tsp. cinnamon
1 cup finely chopped nuts (optional)

Preheat oven to 350.  Grease bunt pan or two loaf pans.  In large bowl beat together sugar, butter/margarine, eggs and vanilla for two minutes.  In seperate bowl mix flour, baking powder, baking soda and salt.  Add dry ingredients and sour cream alternatively to the wet ingredients.  In a small bowl, prepare filling: mix brown sugar, cinnamon, and nuts (optional).  Spread about 1/3 of batter into pans/pans, sprinkle each with 1/3 of filling; repeat twice. Bake for approx. 1 hour, or until wooden toothpick inserted near center comes out clean.  Cool slightly and remove from pan/pans to cool.  Excellent eaten warm, and even better the day after!

Cinnabon Cinnamon Rolls

Rolls:
2 & 1/4 tsp. yeast
1 cup warm milk (105 to 110 degrees)
1/2 cup granulated sugar
1/3 margarine, melted
1 tsp. salt
2 eggs
4 cups all-purpose flour

Filling:
1 cup packed brown sugar
2 & 1/2 Tbs. cinnamon
1/3 cup margarine, softened

Icing:
8 tablespoons margarine (softened)
1 & 1/2 cups powdered sugar
1/4 cup (2 oz) cream cheese
1/2 tsp. vanilla extract
1/8 tsp. salt

1. for the rolls, dissolve the yeast in the warm milk in a large bowl.

2. Mix together the sugar, margarine, salt, and eggs. Add flour, and mix well.

3. Knead the dough into a large ball, using your hands dusted lightly with flour. Put in a bowl, cover, and let rise in a warm place about 1 hour, or until the dough has doubled in size.

4. Roll the dough out on a lightly floured surface. Roll the dough flat until it is approx. 21 inches long and 16 inches wide. It should be about 1/4 inch thick.

5. Preheat oven to 400 degrees.

6. For the filling, combine the brown sugar and cinnamon in a bowl. Spread the softened margarine evenly over the surface of the of the dough, and then sprinkle the cinnamon and sugar evenly over the surface.

7. Working carefully from the top (a 21-inch side), roll the dough down to the bottom edge.

8. Cut the rolled dough into 1 & 3/4 -inch slices and place 6 at a time, evenly spaced in a lightly greased baking pan. Let rise again until double (approx 30 min). Bake 10 - 15 minutes (light brown on top). Coat with icing while hot.