Mardi Gras Sweet Rolls

Oxmoor House
2 dozen (serving size: 1 roll)


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1 package dry yeast
1/4 cup warm water (105° to 115°)
3 2/3 cups all-purpose flour
1/2 cup sugar
1/2 teaspoon salt
1 (8-ounce) carton 50%-less-fat sour cream (such as Daisy)
1/3 cup butter or stick margarine, melted
2 large eggs, lightly beaten
Cooking spray
1 1/4 cups sifted powdered sugar
3 ounces fat-free cream cheese
1/2 teaspoon vanilla extract
3 teaspoons yellow sugar sprinkles
3 teaspoons green sugar sprinkles
3 teaspoons purple sugar sprinkles


Dissolve yeast in warm water in a small bowl; let stand 5 minutes. Combine flour, 1/2 cup sugar, and salt in a large mixing bowl, stirring well. Combine sour cream, butter, and eggs, stirring well. Add dissolved yeast and sour cream mixture to dry ingredients. Beat at medium speed of a mixer 2 minutes or until smooth. Cover tightly, and chill 8 hours.

Divide dough in half; shape half of dough into 12 (2-inch) balls, smoothing out tops. Place 2 inches apart on a baking sheet coated with cooking spray. Repeat procedure with remaining dough. Cover and let rise 30 minutes or until doubled in bulk.

Preheat oven to 350°.

Bake rolls at 350° for 12 minutes or until very lightly browned. Let cool on wire racks.

Combine powdered sugar, cream cheese, and vanilla in a bowl; beat at medium speed of a mixer until smooth. Combine sugar sprinkles in a small bowl. Spread 2 teaspoons frosting on each roll. Sprinkle each roll with 3/8 teaspoon of sugar sprinkles.

Created date

March 2010

Nutritional Information

Calories 161
Fat 3.9 g
Satfat 2.2 g
Protein 3.5 g
Carbohydrate 27.5 g
Cholesterol 29 mg
Iron 1 mg
Sodium 109 mg
Caloriesfromfat 22 %
Fiber 0.6 g
Calcium 29 mg