Sourdough Cinnamon Rolls with Cream Cheese Frosting

I have always been fascinated on how the Amish live, and want to some day, very soon, take a road trip and visit the Amish country. A couple of weeks ago, I went to our used book store with a friend, and came across this book, The Amish Cook at Home and glanced through it. I normally would never even give this type of a book a second glance, but I guess it was just fate, because when I opened the book, I couldn't put it down! It was a good thing that there were 2 of these books, or I believe that my friend Amanda and I would be fighting it out right there in the middle of the store! :) This book gives little stories and insight to their beliefs and way of life...and of course, their cooking! This is where the sourdough comes in. I have tried starters before and they didn't work, so I tried this one and it turned out nicely!

Sourdough Starter

3 packages active dry yeast
1 cup warm water (105-115 degrees F)

Starter Feed
3/4 cup sugar
3 TBSP instant potatoes
1 cup warm water (105-115 degrees F)

To make the starter: Mix the yeast and warm water in a small bowl. Put into a plastic container, seal, and refrigerate 3 to 5 days.

To make the starter feed: Combine the sugar, potatoes, and water in a small bowl and stir into the starter. Cover loosely (to allow some of the pressure to escape as the gases build) and let stand at room temperature for 5 to 12 hours. The mixture will be bubbly.

Take out 1 cup to make bread and loosely cover the starter and return it to the refrigerator. Feed again after 3 to 5 days. If not making bread after feeding the starter, throw away 1 cup to avoid depleting the starter. Note: Do not put the lid on tight.

To make the cinnamon rolls:
2 Tbsp sugar
1/2 cup olive oil
1 tsp salt
1 1/2 cups warm water (105-115 degrees F)
6 cups bread flour
1 cup Sourdough starter

6 Tbsp margarine, or butter, softened
1 cup packed brown sugar
3 tsp ground cinnamon

Combine the sugar, oil, salt, water, flour, and starter in a large bowl. Stir to make a dough. Form the dough into a ball. Grease another large bowl. Put the dough in and turn to coat. Cover and let stand overnight. (Do not refrigerate.)

After the dough has risen overnight, punch it down, divide it in half, and form two balls of dough. Take a ball of dough and roll it out as thin as possible on a floured surface. Brush the dough with half of the butter. (I found this was easier to spread with your fingers.) Sprinkle half of the brown sugar evenly over the dough, then sprinkle with half of the cinnamon.

Roll up the dough like a jelly roll. Cut each roll into slices 1/2 to 3/4 inch thick. Place the slices 1/2 inch apart in a buttered jelly roll pan, cover. Repeat with the remaining ball of dough and remaining butter, brown sugar, and cinnamon. Let rise for 4 hours.

Preheat the oven to 350 degrees. Bake the rolls until golden brown, about 20 minutes. Remove from the oven and let cool slightly while making the icing:

Cream Cheese Frosting:
8 oz Cream cheese, softened
2 cups powdered sugar
2 tsp vanilla
2-4 Tbsp milk

Cream together the cream cheese, powdered sugar and vanilla. Add the milk, 1 Tbsp at a time until desired consistency.

Drizzle over the warm rolls.

This recipe made two 9x13 inch pans.