Bread Machine Sourdough Cinnamon Rolls
- Ready In:
- 20hrs 25mins
- Ingredients:
- 24
- Yields:
-
12 rolls
- Serves:
- 6-10
ingredients
- 1 cup sourdough starter (use Foolproof Sourdough Starter from this web site)
- 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 tablespoons sugar
- 1 tablespoon vanilla extract
- 1 tablespoon milk
- 2 tablespoons water
- 2 tablespoons instant potato flakes
- 3⁄4 cup buttermilk, sour cream or 3/4 cup plain yogurt
- 4 cups all-purpose flour
- 1 teaspoon active dry yeast (instant or SAF yeast will not work because dough is chilled overnight)
-
OPTIONAL
- 1 tablespoon dough enhancer
-
FILLING
- 1⁄2 cup butter, softened
- 1 cup packed light brown sugar or 1 cup dark brown sugar
- 2 teaspoons ground cinnamon
-
OPTIONAL
- 1⁄8 - 1⁄4 teaspoon natural cinnamon oil (to taste)
-
FROSTING
- 1 (8 ounce) package cream cheese, softened
- 1⁄2 cup butter, softened
- 3 cups powdered sugar
- 2 teaspoons vanilla extract
- 1 tablespoon milk or 1 tablespoon heavy cream
- 1⁄2 teaspoon 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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RECIPE SUBMITTED BY
Christine K.
Superior, CO