Bread Machine Sourdough Brown Sugar Rolls

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Bread Machine Sourdough Brown Sugar Rolls are a super sweet treat that helps ease the burden of having to do chores. The kids had to split wood today and that means they needed the will to survive. Simply put, I bribed them with food, and I don’t care who knows about it. Of course, that also meant I got to play around with recipes, and if you have been reading long enough, you know I am always looking for an excuse to cook.

Using the bread machine is one of my best-kept secrets as a mom. Today, for example, I made these cinnamon rolls while I vacuumed and mopped the floors. By the time those poor, exhausted children came in from their wood handling, I had rolls rising, and my house smelled like minty freshness. It was easy. Just throw all the ingredients into the bread machine and use the dough setting. If you don’t have a bread machine, you can certainly treat this dough like a regular bread recipe, but it is a little bit stickier and softer than a regular dough.

Bread Machine Sourdough Brown Sugar Rolls (12 Rolls)

Make the dough: 

• 1 Cup sourdough starter OR 1 cup buttermilk+1/4 cup flour mixed in
• 1/2 cup water
• 1 egg
• 3 TBSP honey
• 2 TBSP butter
• 3 cups flour
• 3/4 tsp salt
• 1 1/2 tsp yeast

Place your bread machine in the order recommended by the manufacturer(If you aren’t sure or don’t have instructions, my machine says to add wet ingredients, then dry). Press dough setting

After dough is made, combine the following:

• 1/2 cup brown sugar
• 2 tsp cinnamon
• 1/2 cup chopped raw almonds

On a lightly floured surface, turn out your dough and gently shape it into a rectangle, roughly 12 inches square. No need to be precise, but make the dough the same thickness throughout.

Then, spread with:

• 2 TBSP softened butter

and evenly sprinkle with the brown sugar, cinnamon, and almond mixture.

Roll dough into a log, seam side down. Slice into 12 even pieces using a serrated knife or thread. (I do this evenly by using a piece of dental floss, cutting the log in half, and each half into six pieces. It seems to work better than starting at one end of the log.

Place the slices on a 13 X 9 greased cake pan and let rise until doubled (30 minutes). Then bake at 350 for 20 minutes.

This is where the magic happens! 

Allow to cool for 5 minutes, then carefully flip the entire pan onto a platter or parchment-covered cookie sheet. When cooled enough to handle but still warm, drizzle cream cheese frosting over all. It’s heavenly if you flavor your frosting with caramel flavoring, but plain is still fantastic. Here is my mixture:

• 1/2 cup cream cheese frosting
• 1/2 tsp caramel flavor (optional)