Sour Cream Cinnamon Rolls

1 pkg. dry yeast
1/4 cup warm water (105 to 115 degrees)
1 (8 oz.) carton sour cream
1/2 cup butter or margarine melted
1/4 cup sugar
2 eggs
1 tsp. salt
1 tsp. vanilla extract
4 cup all purpose flour, divided
1/4 cup butter or margarine, softened
1/2 cup sugar
1 to 1 1/2 tsp. ground cinnamon
1 cup sifted powdered sugar
1 1/2 Tbsp. milk
1/2 tsp. vanilla extract

Dissolve yeast in warm water in a large mixing bowl; let stand 5 minutes.
Stir in sour cream and next 5 ingredients. Add 1 1/2 cups flour, and beat
at medium speed of an electric mixer until smooth. Stir in remaining
flour;
cover and refrigerate 8 hours. Punch dough down; turn out onto a lightly
floured surface, and knead 2 times. Roll dough into an 18 x 15 inch
rectangle. Spread with 1/4 cup butter. Combine 1/2 cup sugar and cinnamon;
sprinkle over rectangle. Carefully roll up dough jelly roll fashion,
starting at long side; pinch seam to seal (do not seal ends). Cut roll
into
1 inch slices; place slices , cut side down in two greased 9 inch square
pans. Cover and let rise in a warm place, free from drafts, about 1 hour
(rolls will not double in bulk). Bake at 375 degrees for 18 to 20 minutes
or until golden. Combine powdered sugar, milk, and 1/2 teaspoon vanilla,
stirring well. Drizzle over warm rolls. Yield: 1 1/2 dozen.

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