Bread Machine Sourdough Cinnamon Rolls

Total Time: 20 hrs 25 mins Preparation Time: 20 hrs Cook Time: 25 mins

Ingredients

• 1/3 cup sourdough starter (no substitute)
• 3/4 cup water
• 1 1/4 cups all-purpose flour
• 1/2 cup butter or 1/2 cup margarine, softened
• 1 large egg
• 3/4 tablespoon honey or 3 tablespoons sugar
• 1 tablespoon vanilla extract
• 1 tablespoon milk
• 2 tablespoons water
• 2 tablespoons instant potato flakes
• 3/4 cup buttermilk or 3/4 cup sour cream or 3/4 cup plain yogurt
• 4 cups all-purpose flour
• 1 teaspoon active dry yeast (do not substitute saf or instant yeast)
• 1 tablespoon dough enhancer
• 1/2 cup butter, softened
• 1 cup packed light brown sugar or 1 cup dark brown sugar
• 2 teaspoons ground cinnamon
• 1 -2 tablespoon natural cinnamon oil, to taste
• 1 (8 ounce) package cream cheese, softened
• 1/4 cup butter, softened
• 3 cups powdered sugar
• 2 teaspoons vanilla extract
• 1/4 teaspoon lemon juice

Recipe

• 1 start this recipe at least 36 hours before baking. makes 18 1 x 1-1/2" rolls.
• 2 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 well-greased pyrex bowl and cover with greased plastic wrap (i use cooking spray to grease bowl and plastic wrap). chill until doubled, about 8 hours to overnight; turn dough over 3 times to prevent the top of the dough from forming a hard crust.
• 3 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.
• 4 divide dough in half (about 1.3 pounds per portion); place one portion, covered with plastic, back in the refrigerator. place the other portion of dough on a lightly floured surface and form it into a 10" x 14" rectangle by lightly rolling to prevent developing the gluten more than necessary. spread dough with half of the filling, leaving a 1" margin without filling on a 14" side. roll the dough up starting at the 14" with filling towards the 14" side with the 1" margin; pinch seam firmly to close. repeat with remaining dough.
• 5 with a serrated kinife, cut into 9 x 1-1/2" slices. repeat with remaining dough.
• 6 place slices into greased 13" x 9" pan, or divide among 3 greased 9" round cake pans (6 rolls per pan). cover with plastic wrap and chill at least 6 hours (overnight).
• 7 preheat oven to 400 degrees and move rack to center of oven. bake rolls directly from the refrigerator until light golden brown, 25-35 minutes. do not overbake!
• 8 meanwhile, make frosting: cream butter and cream cheese until smooth; add powdered sugar gradually, mixing until smooth. add vanilla and lemon juice; blend well.
• 9 cool rolls on racks for 10 minutes. add dollops of frosting over the rolls; cool another 10 minutes, then spread frosting evenly.
• 10 try to cool until frosting sets, about 15 minutes, but my family won't wait that long before digging in!
• 11 makes 18 1-1/2" rolls.