Bread Machine Sourdough Cinnamon Rolls |
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Prep Time: 1200 Minutes Cook Time: 25 Minutes |
Ready In: 1225 Minutes Servings: 1 |
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These are wonderful billowy cinnamon rolls as they are described on the site with the original recipe, . 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.. Ingredients:
1/3 cup sourdough starter (no substitute) |
3/4 cup water |
1 1/4 cups all-purpose flour |
1/2 cup butter or 1/2 cup margarine, softened |
1 large egg |
3/4 tablespoon honey or 3 tablespoons sugar |
1 tablespoon vanilla extract |
1 tablespoon milk |
2 tablespoons water |
2 tablespoons instant potato flakes |
3/4 cup buttermilk or 3/4 cup sour cream or 3/4 cup plain yogurt |
4 cups all-purpose flour |
1 teaspoon active dry yeast (do not substitute saf or instant yeast) |
1 tablespoon dough enhancer |
1/2 cup butter, softened |
1 cup packed light brown sugar or 1 cup dark brown sugar |
2 teaspoons ground cinnamon |
1 -2 tablespoon natural cinnamon oil, to taste |
1 (8 ounce) package cream cheese, softened |
1/4 cup butter, softened |
3 cups powdered sugar |
2 teaspoons vanilla extract |
1/4 teaspoon lemon juice |
Directions:
1. START THIS RECIPE AT LEAST 36 HOURS BEFORE BAKING. MAKES 18 1 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). 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.
3. 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.
4. 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.
5. With a serrated kinife, cut into 9 x 1-1/2 slices. Repeat with remaining dough.
6. 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).
7. 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!
8. Meanwhile, make FROSTING: cream butter and cream cheese until smooth; add powdered sugar gradually, mixing until smooth. Add vanilla and lemon juice; blend well.
9. Cool rolls on racks for 10 minutes. Add dollops of frosting over the rolls; cool another 10 minutes, then spread frosting evenly.
10. Try to cool until frosting sets, about 15 minutes, but my family won't wait that long before digging in!
11. Makes 18 1-1/2 rolls.
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