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| BREAD MACHINE SOURDOUGH CINNAMON ROLLS | |
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START RECIPE 2 DAYS BEFORE YOU PLAN TO SERVE THESE CINNAMON ROLLS. Make filling and frosting the same day as the dough to allow time for the flavors to mellow. DOUGH: 1 cup fed sourdough starter, at room temperature (no substitute) 1/3 cup water 1 1/4 cups all-purpose flour 1/2 cup butter, softened 1 large egg 2 1/4 tsp. honey or 3 tbsp. sugar 1 tbsp. vanilla extract 1 tbsp. milk 2 tbsp. water 3/4 cup buttermilk OR 3/4 cup sour cream OR 3/4 cup plain yogurt 2 tbsp. instant potato flakes 4 cups all-purpose flour 1-1/2 tsp. active dry yeast 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 and chill overnight. FILLING: 1/2 cup (1 stick) butter, softened 1 cup packed light OR dark brown sugar 2 tsp. ground cinnamon 1/4 tsp. cinnamon oil (optional) (I use Olive Tree brand) Cream butter and brown sugar until smooth. Add cinnamon (and if using, the 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. Store in a tightly-covered container and chill until you make the cinnamon rolls. Bring to room temperature so that it will be easy to spread. CREAM CHEESE FROSTING: 1 (8 oz.) pkg. cream cheese, softened 1/2 cup (1 stick) butter, softened 3 cups powdered sugar 2 tsp. vanilla extract 1/4 tsp. lemon juice (added to enhance tanginess of cream cheese, not to make frosting taste lemony) Cream butter and cream cheese until smooth; add powdered sugar gradually, mixing until completely smooth. Scrape bowl as needed. Add vanilla and lemon juice; blend well. Transfer to a tightly covered container and chill until the morning that you bake the rolls. PREPARE CINNAMON ROLLS: The next morning, set filling on a counter to bring to room temperature. 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 10x14-inch rectangle by shaping with fingers and lightly rolling to prevent making the rolls tough. Shape the dough so that one 14-inch side is in front of you. Spread dough with half of the filling, leaving a 1-inch margin without filling on the 14-inch side opposite you. Starting with the 14-inch edge in front of you, roll the dough up towards the 14-inch side with the 1-inch margin; pinch seam firmly to close. With a sharp serrated knife or piece of dental floss, cut into 9x1-1/2 inch slices. Place slices into greased 13x9-inch pan. Cover with plastic wrap and chill while shaping and cutting the second portion of dough. Repeat with remaining dough. Place remaining rolls in pan. Cover pan tightly with plastic wrap and chill overnight. Alternatively, you may divide the rolls among 3 greased 9-inch cake pans, 6 rolls per pan. Cover each pan tightly with plastic wrap and chill overnight. THE NEXT MORNING: Place frosting on a counter to warm up to room temperature. Preheat oven to 400°F and move rack to center of oven. Bake rolls directly from the refrigerator (if using cake pans, place 2-inches apart on oven rack, and 3-inches away from oven walls) until edges are light golden brown and filling that leaked from the rolls is still liquid, 25-35 minutes. DO NOT OVERBAKE! Cool rolls on racks for 10 minutes. Add dollops of frosting over the rolls; cool another 10 minutes, then spread frosting evenly. Cool until frosting sets, about 15 minutes. Makes 18 (1-1/2 inch) rolls. Submitted by: Christine Krause | |
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Roll the dough into a 17" X 10" rectangle. Spread evenly with cinnamon filling. Roll up from the long side and pinch the seam firmly closed. Roll cylinder of dough gently back and forth until it measures 18" long. With a serrated knife or dental floss, cut into 12 X 1 1/2" rolls. Transfer to 13" X 9" baking pan, cover tightly with plastic wrap, and chill overnight. Bake as directed, 25-32 minutes at 400°F, until centers of rolls are set and edges are light golden brown; do not over bake. Frost the rolls and serve warm.