Yield 10-12

Dough:

2 cups sour cream

2 sticks (1 cup) butter

1 cup granulated sugar

1 cup warm water

3 tablespoons dry yeast

4 eggs

8 cups flour

Filling:

2 cups granulated sugar

½ cup brown sugar

1 tablespoon cinnamon

1½ teaspoons vanilla sugar

1 stick (½ cup) butter, melted

Topping:

1 (3.5-oz.) bar white chocolate, melted

1 (3.5-oz.) bar milk chocolate, melted

Line a muffin pan with paper liners.

Preheat oven to 350°F. Line a baking sheet with parchment paper.

Prepare the dough: In a saucepan over low heat, combine the sour cream, butter, and sugar until smooth. Pour into a large mixing bowl and add the water, yeast, eggs, and flour. Mix until a dough forms.

Divide in half and roll each piece into a rectangle measuring about 12×22 inches. Set aside.

Prepare the filling: In a bowl, mix together the granulated sugar, brown sugar, cinnamon, and vanilla sugar.

Brush the melted butter over the dough rectangles. Sprinkle the filling over the butter.

With a sharp knife, cut each rectangle into 5–6 triangles. The widest part of each triangle should measure 4 inches.

Starting from the bottom, roll up the triangles tightly and place on the prepared baking sheet.

Bake for 18–20 minutes. Drizzle with melted chocolate and serve.

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