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Sourdough Cinnamon Rolls




Source of Recipe


Internet


List of Ingredients




SWEET DOUGH:
1 cup sourdough starter*
3/4 cup milk (heated appx. 1 minute in microwave)
2 tablespoons butter, room temperature
1 egg, room temperature
1 teaspoon salt
1/4 cup sugar
3 1/4 cups bread flour or unbleached all-purpose flour
1 teaspoon instant active dry yeast
Cinnamon Filling
Frosting



Recipe



Add all the ingredients in the bread pan of bread machine. Process according to manufacturer's instructions for a dough setting. NOTE: Don't be afraid to open the lid and check the dough. It should form a nice elastic ball. If you think the dough is too moist, add additional flour (a tablespoon at a time). The same is true if the dough is looking dry and gnarly. Add warm water (a tablespoon at a time).

When the bread machine has completed the dough cycle, remove the dough from the pan to a lightly oiled surface. Knead the dough several times and form the dough into an oval; cover with plastic wrap and let rest for 10 minutes.

Grease a 9x13x2-inch baking pan. After resting, turn dough bottom side up and press to flatten. Roll and stretch the cough into approximately an 9x18-inch rectangle. Prepare the Cinnamon Filling and place on the dough.

Starting with the long edge, roll up dough; pinch seams to seal. With a knife, lightly mark roll into 1 1/2-inch sections. Slide a 12-inch piece of dental floss or heavy thread underneath. By bringing the ends of the floss up and crisscrossing them at the top of each mark, you an cut through the roll by pulling the strings in opposite directions. Place rolls, cut side up, in prepared pan, flattening them slightly.

NOTE: At this point, the cinnamon rolls can be covered with plastic wrap and refrigerated overnight or frozen for 1 month. Before baking, allow rolls to thaw completely and rise in a warm place for 30 minutes if frozen. If refrigerated, they can be baked upon removing from the refrigerator. They do a slow rise overnight and it is not necessary to let them come to room temperature before baking.

Preheat oven to 350 degrees F. Cover with platic wrap and let rise in a warm place for 30 to 45 minutes or until doubled in size. Bake 25 to 30 minutes or until golden brown. Remove from oven and cool on a wire rack for 10 minutes. Prepare Frosting and spread over the cinnamon rolls while still warm. Serve warm or at room temperature.

Makes 12 cinnamon rolls.

CINNAMON FILLING:
1 tablespoon butter, melted
2 tablespoons granulated sugar
2 tablespoons brown sugar
1 tablespoon cinnamon
1/2 cup raisins, optional

Brush the melted butter on the dough. In a small bowl, combine the granulated sugar, brown sugar, cinnamon, and raisins; sprinkle over prepared dough.

FROSTING:
2 cups powdered sugar
2 teaspoons vanilla extract
4 tablespoons hot water

In a medium bowl, combine powdered sugar and vanilla extract. Add hot water gradually, stirring just enough to give it a thick spreading consistency.