Directions:
- 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 well-greased Pyrex bowl and cover with greased plastic wrap (I use cooking spray to grease bowl and plastic wrap). Chill until doubled, about 8 hours to overnight; turn dough over 3 times to prevent the top of the dough from forming a hard crust.
- 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.
- 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 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 15463.59 Kcal (64743 kJ) | ||
| Calories from fat | 6235.74 Kcal | ||
| % Daily Value* | |||
| Total Fat | 692.86g | 1066% | |
|---|---|---|---|
| Cholesterol | 851.32mg | 284% | |
| Sodium | 12012.81mg | 501% | |
| Potassium | 24174.85mg | 514% | |
| Total Carbs | 2124.61g | 708% | |
| Sugars | 1032.95g | 4132% | |
| Dietary Fiber | 33.95g | 136% | |
| Protein | 201.56g | 403% | |
| Vitamin C | 5.6mg | 9% | |
| Vitamin A | 2.8mg | 95% | |
| Iron | 14.5mg | 80% | |
| Calcium | 1471.4mg | 147% | |
| Amount Per 100 g | |||
| Calories | 416.89 Kcal (1745 kJ) | ||
| Calories from fat | 168.11 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.68g | 1066% | |
|---|---|---|---|
| Cholesterol | 22.95mg | 284% | |
| Sodium | 323.86mg | 501% | |
| Potassium | 651.74mg | 514% | |
| Total Carbs | 57.28g | 708% | |
| Sugars | 27.85g | 4132% | |
| Dietary Fiber | 0.92g | 136% | |
| Protein | 5.43g | 403% | |
| Vitamin C | 0.2mg | 9% | |
| Vitamin A | 0.1mg | 95% | |
| Iron | 0.4mg | 80% | |
| Calcium | 39.7mg | 147% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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