Breads Sourdough: Cinnamon Rolls 01 by Recipe Cottage

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	Cinnamon Rolls 01

		Sourdough Apple Cinnamon Rolls Yield: 15 - 20 rolls 2 c sourdough starter 1 1/2 c white bread flour 1/4 c milk 1 tb vanilla 1/2 ts salt 2 tb sugar 2 c white bread flour 2 tb melted butter 4 apples 3 tb lemon juice cinnamon-sugar mixture 1 c powdered sugar 4 ts non-fat yogurt 1/2 ts vanilla Put sourdough starter and flour into breadmaker. Knead for 5 minutes, and allow to sit for 8 hours. Then add milk, vanilla, salt, sugar, and remainder of flour and run the dough cycle. Peel, core, and dice apples into small cubes. Toss with lemon juice and set aside. Remove dough from breadmaker and divide in half. Roll half into a large rectangle about 1/8 inch thick (should be about 11" x 16"). Lightly brush dough with melted butter, then sprinkle with cinnamon-sugar mixture. Sprinkle half the diced apples over the dough, and roll up lengthwise. Cut into 1" slices, and place flat side down in a greased 9" x 13" baking pan. Repeat with the other half of dough and apples. Let rise in warm place for 2 hours, then bake at 400 for 25-30 minutes. Prepare glaze by beating yogurt, vanilla, and powdered sugar till smooth. Drizzle over hot rolls. Cinnamon-sugar can be made by mixing 2 tb sugar with 2 ts cinnamon. I like to add a dash or two of nutmeg, too. Tip: To slice rolled-up dough into rolls without squishing them flat, take dental floss and wrap it in a circle around the dough log. Pull floss tight, and it will slice cleanly through without flatting as a knife does.