Romancing the Cinnamon Roll

I love cinnamon rolls but have yet to perfect the art at home, they always seem to turn out tough or dry or flavorless, it is obviously the recipe and not the cook…well okay maybe there is an art to it I have yet to master.  That being said, these rolls actually turned out rather nice (foolproof?) and it is another use for the versatile Master Figgins.  This makes twelve big, gooey rolls.

Sweet Sourdough Cinnamon Rolls:

1 cup sweet sourdough starter
3/4 cup milk
2 tbsp butter, melted
1 egg
1 tsp salt
1/4 cup sugar
3 1/4 cups flour
1/4 tsp baking soda
1 tsp bread machine yeast

Put everything in your bread machine/mixer/bowl and prepare as you would any sweet, slightly sticky roll dough using your method of choice, adjust flour and liquids as needed to obtain appropriate consistency.  After last rising, roll into a large rectangle.  Spread with softened butter (~2 tbsp), sprinkle with 1/4 cup sugar (I used half white and half brown), and 1-2 tsp cinnamon (or more to taste).  Roll up, seal ends, cut into 12 rolls and place in a greased 9x13 pan, allow to rise until double and bake just until golden and bubbly.  Cool slightly and frost while still warm, allowing frosting to melt over rolls.

Frosting:

Mix 1/4 cup softened butter with 1/2 tsp vanilla and 1/8 tsp salt.  Add a little powdered sugar and mix until stiff, add a splash of milk and mix until smooth.  Add more sugar (~3 cups total) and tiny amounts of milk (~2 tbsp total) as necessary, mixing until smooth, until you have a smooth frosting, almost of cake frosting consistency.