SPONGE:

1 cup sourdough starter, fed within 6-8 hours, at room temperature
1/3 cup water
1 1/4 cups all-purpose flour

Place the sourdough starter, water and flour in the bread machine and run through the dough cycle. Leave the sponge in the bread machine until it doubles in bulk (2 to 6 hours, depending on how active your sourdough starter is).

SWEET ROLL DOUGH:

1/2 cup (1 stick) butter, softened
1 large egg
1 tbsp. honey OR 3 tbsp. sugar
2 tbsp. vanilla extract
1 tbsp. milk
2 tbsp. water
3/4 cup buttermilk OR full-fat dairy sour cream OR whole milk plain yogurt
2 tbsp. instant potato flakes
4 cups all-purpose flour

When the sponge is doubled in bulk, add the butter, egg, honey, vanilla, milk, buttermilk, instant potato flakes and flour to the bread machine (on top of the sponge). Run mixture through the dough cycle.

Turn the dough out of the bread machine bucket bucket on to a lightly floured surface. It will be very soft and slightly sticky. Roll it around to cover with just enough flour so that it's no longer sticky. Transfer to a gallon-size Ziploc bag, pressing out any extra air as you close the bag. Chill overnight.

FROSTING:

1/4 cup (1/2 stick) butter, softened
1/2 cup cream cheese, softened (4 oz.)
1 tbsp. dairy sour cream OR 1 tsp. lemon juice
1 tbsp. milk or heavy cream
1 1/2 cups confectioners' sugar
1 tsp. vanilla extract

Cream butter and cream cheese until smooth; blend in dairy sour cream or lemon juice. Add confectioners' sugar gradually, mixing until completely smooth, then blend in milk or heavy cream. Scrape bowl as needed. Add vanilla; blend well. Transfer to a tightly covered container and chill.

THE NEXT DAY - CINNAMON FILLING:

1/2 cup (1 stick) butter, softened
1 cup packed light OR dark brown sugar
1 tbsp. ground cinnamon
1/4 tsp. salt
1/2 tsp. cinnamon oil for cooking (optional)

Cream the butter with the paddle attachment of an electric mixer until smooth; slowly add the sugar and beat 3 to 4 minutes at medium speed until light and fluffy, and sugar is dissolved. Blend in the cinnamon and salt until well-mixed. Add the cinnamon oil, if using; blend until smooth. Transfer to a tightly-covered container and set aside.

Transfer the chilled dough to a lightly floured surface. Spread about 1 tablespoon flour on the top of the dough, then flip over and spread another 1 tablespoon flour to remove the moisture. To remove the dough from the Ziploc bag, I open the bag, then cut down one side and across the bottom of the bag with scissors.

Grease a 9x-13-inch baking pan. Melt 2 tablespoons butter and cool slightly.

Roll the dough to 18x12-inch. Spread Cinnamon Filling evenly over the dough. Roll tightly into a cylinder, starting at a long (18-inch) side and firmly pinch the seam closed to seal. With a serrated knife, cut the cylinder into 12 rolls, each 1 1/2 inches wide. Arrange in the pan, 3 rolls across the 9-inch side and 4 rolls along the 13-inch side. Brush the tops of the rolls with the melted butter, cover with plastic wrap, and chill overnight.

THE THIRD DAY:

Set the Cream Cheese Frosting on the countertop to soften.

Preheat oven to 400°F.

Take chilled cinnamon rolls from the refrigerator, remove the plastic wrap, and place directly in the oven.

Bake at 400°F for 25 to 35 minutes, until rolls are just light golden, or until the temperature of a roll in the center registers 195-200°F on an instant-read thermometer. Do not let the rolls get very brown.

Transfer pan of rolls to a cooling rack, and cool 10 minutes. Place a tablespoonful of frosting on each roll, and spread to cover. Use remaining frosting to fill in any thin spots.

Makes 12 cinnamon rolls.

Submitted by: ChristineK