Using sourdough gives these cinnamon rolls an amazing flavor and texture. I like to measure out the sourdough starter 8 to 12 hours before mixing up the recipe. I then add a tablespoon of flour and sugar to the starter so starter can get nice and bubbly. This helps the dough rise and really brings out the flavor of the starter. Using the bread machine saves some time and simplifies the dough making process.
1 cup sourdough starter
3/4 cup warm milk
2 tablespoons soft butter
1 egg slightly beaten
3 1/4 cup bread flour
1/4 cup sugar
1 teaspoon salt
1 teaspoon yeast
1 tablespoon butter, melted
1/2 cup brown sugar
1-2 teaspoons cinnamon
1 cup powdered sugar
1 teaspoon vanilla
About 2 tablespoons milk
- Put all ingredients in bread machine as per machine instructions. Set for dough cycle and make sure dough is of the proper consistency.
- When dough cycle is done, remove the dough to a floured surface, punch down, cover, and let rest for 15 minutes.
- Grease a 9 X 13 cake pan
- Roll out dough in a large rectangle shape. Rectangle should be bigger than the cake pan.
- Brush melted butter on to the entire surface of the dough, then sprinkle brown sugar and cinnamon on top of the buttered dough.
- Roll the dough on the long side until it is in a long “log.” Dampen the top edge of the dough with a bit of water so the final long edge rolled dough sticks together.
- Cut dough crosswise into pieces that are about 1 to 1 ½ inches wide.
- Place rolls in greased pan. Leaving as much space as possible between the rolls
- Cover and let rise at least 60 minutes. I usually prepare the rolls the night before and let rise over night.
- Bake at 350° for 20-25 minutes
- Let cool slightly and frost. To make frosting, place sugar and vanilla in a bowl, add a bit of milk and beat. Add a bit more milk if necessary. Frosting should be smooth and creamy.