Bread Machine Sourdough Cinnamon Rolls

Name: Bread Machine Sourdough Cinnamon Rolls
Prep time: 20 h
Cook time: 25 min
Total time: 20 h 25 min
Yield: 12 rolls, 6-10 serving(s)
Ingredients: 354.88 ml sourdough starter (use Foolproof Sourdough Starter from this web site); 266.16 ml water; 443.60 ml all-purpose flour; 177.44 ml butter or 177.44 ml margarine, softened; 2 large egg; 66.55 ml sugar; 22.18 ml vanilla extract; 22.18 ml milk; 44.37 ml water; 44.37 ml instant potato flakes; 266.16 ml buttermilk, sour cream or 266.16 ml plain yogurt; 1419.54 ml all-purpose flour; 7.39 ml active dry yeast (instant or SAF yeast will not work because dough is chilled overnight); 22.18 ml dough enhancer; 177.44 ml butter, softened; 354.88 ml packed light brown sugar or 354.88 ml dark brown sugar; 14.78 ml ground cinnamon; 0.92-1.84 ml natural cinnamon oil (to taste); 340.19 g package cream cheese, softened; 177.44 ml butter, softened; 1064.65 ml powdered sugar; 14.78 ml vanilla extract; 22.18 ml milk or 22.18 ml heavy cream; 3.69 ml lemon juice

Submitted by Christine K.

"These are wonderful "billowy cinnamon rolls" as they are described on the site with the original recipe, thefreshbread.com. I adapted the recipe for a smaller yield that would fit into a 2-pound bread machine and with standard American home kitchen measurements. I also adapted the recipe for my family's tastes: I added more cinnamon, plus cinnamon oil to the filling to give it more cinnamon bite.. I also added my recipe for cream cheese frosting with a very small amount of lemon juice. This gives a tang to the frosting without tasting lemony.."

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Ready In:: 20hrs 25mins
Ingredients:: 24
Yields:: 18 rolls
Serves:: 9-15

ingredients

354.88 ml sourdough starter (use Foolproof Sourdough Starter from this web site)
266.16 ml water
443.60 ml all-purpose flour
177.44 ml butter or 177.44 ml margarine, softened
2 large egg
66.55 ml sugar
22.18 ml vanilla extract
22.18 ml milk
44.37 ml water
44.37 ml instant potato flakes
266.16 ml buttermilk, sour cream or 266.16 ml plain yogurt
1419.54 ml all-purpose flour
7.39 ml active dry yeast (instant or SAF yeast will not work because dough is chilled overnight)
OPTIONAL
22.18 ml dough enhancer
FILLING
177.44 ml butter, softened
354.88 ml packed light brown sugar or 354.88 ml dark brown sugar
14.78 ml ground cinnamon
OPTIONAL
0.92-1.84 ml natural cinnamon oil (to taste)
FROSTING
340.19 g package cream cheese, softened
177.44 ml butter, softened
1064.65 ml powdered sugar
14.78 ml vanilla extract
22.18 ml milk or 22.18 ml heavy cream
3.69 ml lemon juice

directions

START THIS RECIPE AT LEAST 36 HOURS BEFORE BAKING. MAKES 12 2" X 1-1/2" ROLLS.
Place sourdough starter, 3/4 cup water and 1-1/4 cups flour in bread machine; run on dough cycle. Set aside starter mixture, still in bread machine, until mixture is doubled (about 2 to 4 hours, depending on how fast your starter is).
Add remaining ingredients; run through dough cycle again. Dough will be very soft and sticky. Transfer dough to a gallon-size Ziploc bag; press out the excess air and close. Chill until doubled, about 8 hours to overnight.
Meanwhile, prepare FILLING: cream butter and brown sugar until smooth. Add cinnamon and cinnamon oil to taste; blend until smooth. The cinnamon oil provides more "bite" to filling, which my family likes; omit it if you don't like strong cinnamon flavor. Chill filling overnight.
Roll dough into 18"x 10" rectangle. Spread with cinnamon filling. Roll from the long side; firmly pinch seam closed.
With a thread, dental floss or serrated kinife, cut into 12 x 1-1/2" slices.
Place slices into greased 13" x 9" pan. Cover with plastic wrap and chill at least 6 hours (overnight).
Move rack to center of oven. Preheat oven to 400 degrees. Bake rolls directly from the refrigerator until light golden brown, 25-35 minutes. DO NOT OVERBAKE!
Meanwhile, make FROSTING: cream butter and cream cheese until smooth; add powdered sugar gradually, mixing until smooth. Add vanilla and lemon juice; blend well. Gradually add the milk and whip frosting at high speed for 1 minute.
Cool rolls in pan on rack for 10 minutes. Add dollops of frosting over the rolls; cool another 10 minutes, then spread frosting evenly.
Try to cool until frosting sets, about 15 minutes, but my family won't wait that long before digging in!
Makes 12 1-1/2" rolls.

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Reviews

This is an excellent recipe, right on with the bread machine,perfect and absoulutely<br/>delicious! Would like some more sour dough recipes and bread machine recipes!<br/>Thank you Chef!

KO8288