Sourdough Cinnamon Rolls

Ingredients

1 tablespoon dry yeast
1/4 cup warm water
1 1/2 cups sourdough starter
3/4 cup milk
1 teaspoon vanilla extract
2 teaspoons salt
2 tablespoons sugar
1 tablespoon butter (melted)
3 1/2 cups all purpose flour
1 tablespoon cinnamon
1 cup sugar
1/2 pound butter (softened)
1/2 cup brown sugar
1/2 cup walnuts (chopped - optional)
1/2 cup raisins (optional)

Topping

1 1/2 cups powdered sugar
2 tablespoons milk
3 drops vanilla

Directions

Sprinkle yeast over water; set aside for 5 minutes. In a large bowl combine yeast, starter, milk, vanilla, 2 tablespoons sugar, salt and 1 tablespoon butter. Stir in enough flour to make a fairly stiff dough. Turn out on a lightly floured surface. Clean and grease the bowl; set aside. Knead dough 8 to 10 minutes or until smooth and elastic. Add more flour if necessary. Place in greased bowl, turning to grease all sides. Cover with a clean cloth and set in warm place to rise for two hours or double in size. In a small bowl, combine cinnamon, 1 cup sugar and 1/2 cup brown sugar; set aside. Grease 2 - 8 inch square baking pans; set aside. Punch down dough. Turn onto lightly floured surface. Roll out dough to a 24 X 10 inch rectangle. Spread softened butter over dough, leaving a 1 inch strip along one of the long sides uncovered with butter. Sprinkle buttered surface evenly with cinnamon-sugar mixture. Sprinkle with nuts and raisins, if desired. Beginning with the buttered length edge, roll the dough up pinching edges to seal. Cut the roll into 24 slices. Place slices in buttered baking pan with sides touching. Cover with a cloth and set in warm place to rise for one and one half hours or until double in size. Bake in preheated 400 degree oven for 25 to 30 minutes or until golden brown. Cool in pan for five minutes. Combine ingredients for topping and whisk until smooth. Turn rolls out onto serving plate and drizzle with topping while still warm.


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