Recipe 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..
- 78.07 ml sourdough starter (no substitute)
- 177.44 ml water
- 295.73 ml all-purpose flour
- 118.29 ml butter or 118.29 ml margarine, softened
- 1 large egg
- 14.79 ml honey or 44.37 ml sugar
- 14.79 ml vanilla extract
- 14.79 ml milk
- 29.58 ml water
- 29.58 ml instant potato flakes
- 177.44 ml buttermilk or 177.44 ml sour cream or 177.44 ml plain yogurt
- 946.36 ml all-purpose flour
- 4.92 ml active dry yeast (DO NOT substitute SAF or instant yeast)
- 14.79 ml dough enhancer
- 118.29 ml butter, softened
- 236.59 ml packed light brown sugar or 236.59 ml dark brown sugar
- 9.85 ml ground cinnamon
- 4.92 ml natural cinnamon oil (or more)
- 226.79 g package cream cheese, softened
- 59.14 ml butter, softened
- 709.77 ml powdered sugar
- 9.85 ml vanilla extract
- 1.23 ml lemon juice
Directions See How It's Made
- START THIS RECIPE AT LEAST 36 HOURS BEFORE BAKING. MAKES 18 1 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.
- 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.
- With a thread, dental floss or serrated kinife, cut into 9 x 1-1/2" slices. Repeat with remaining dough.
- 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).
- 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!
- Meanwhile, make FROSTING: cream butter and cream cheese until smooth; add powdered sugar gradually, mixing until smooth. Add vanilla and lemon juice; blend well.
- Cool rolls on racks 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 18 1-1/2" rolls.