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Bread Machine Sourdough Brown Sugar Rolls

Almond Caramel Cinnamon Roll Recipe

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 breadmaker 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 breadmaker and use the dough setting. If you don’t have a breadmaker, 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 Maker 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 in your breadmaker in the order recommended by manufacturer. 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, almond mixture.

Roll dough into a log, seam side down. Slice into 12 even pieces, using a serrated knife or thread to do this. (I manage to do this evenly by using a piece of dental floss and cutting the log in half, and each half into 6 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 and then carefully flip the entire pan over 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 amazing. Here is my mixture:

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




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