Bread Machine Sourdough Cinnamon Rolls

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..

• Ready In: 20 hrs 25 mins
• Serves: 6-10
• Yields: 12 rolls

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

1. START THIS RECIPE AT LEAST 36 HOURS BEFORE BAKING. MAKES 12 2" 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).
3. 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.
4. 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.
5. Roll dough into 18"x 10" rectangle. Spread with cinnamon filling. Roll from the long side; firmly pinch seam closed.
6. With a thread, dental floss or serrated kinife, cut into 12 x 1-1/2" slices.
7. Place slices into greased 13" x 9" pan. Cover with plastic wrap and chill at least 6 hours (overnight).
8. 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!
9. 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.
10. Cool rolls in pan on rack for 10 minutes. Add dollops of frosting over the rolls; cool another 10 minutes, then spread frosting evenly.
11. Try to cool until frosting sets, about 15 minutes, but my family won't wait that long before digging in!
12. Makes 12 1-1/2" rolls.