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.

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Nutrition Facts

Per Serving Per 100 g

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.

Tastes

salty
savory
bitter
sweet

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