Sourdough Cinnamon Buns

1. In your bread machine, add in all your dough ingredients in the order listed.  Set the machine to a dough cycle which will work to knead and rise the dough a few times during its cycle. We use the Kambrook bread machine and for us, it is cycle 13 titled “Leaven Dough”.
2. Remove your dough onto a non floured surface and shape into a ball. Cover with a damp towel for about 30 minutes.
3. While your dough is resting, add your filling ingredients to a bowl and using a hand blender, combine the mixture until is it a uniform product.
4. Grab your skillet pan or baking sheet, and grease it or you can line your baking sheet with parchment paper.
5. Flour your surface and place your dough onto it and using a rolling pin, roll your dough into a large rectangle. Flour the top as well if you feel the dough is sticking to your rolling pin. Sprinkle or spread your filling over the dough. 
6. Now it is time to roll your dough. Take a sharpe knife or pizza cutter and cut the log in half and each half into 6 pieces, yielding you 12 pieces total. 
7. Cover your cinnamon rolls with a damp cloth and let rise for at least an hour or until puffing up.
8. Bake your cinnamon rolls at 180 degrees Celsius for 30-40 minutes. Check them at the 35 minute mark or even sooner to ensure you are not over baking them as we want soft rolls that are golden on the tops.
9. While these are cooling down a bit, use a hand beater to whip your glaze/frosting together in a medium bowl. This will not be a fluffy icing but a creamy glaze for the buns. If you want a more icing texture, add in more icing sugar. If you want more of a glaze, add more milk. When the rolls have cooled down, pour the glaze over all the rolls and spread. This glaze does not cause the buns to get soft and can easily be reheated to get that soft texture back.

This recipe is from Sarah Therese Co.  If you don’t have a bread machine, her recipe also has instructions using a stand-up mixer.