Sourdough Cinnamon Rolls

Dough: 1 cup sourdough starter

2 eggs

1/2 cup butter (softened)

1/2 cup granulated sugar

3/4 teaspoon salt (optional)

1 teaspoon pure vanilla extract

3 cups all purpose or bread flour

Lightly beat the eggs: add butter, sugar, salt and vanilla. Cream together until well blended. Stir in 1/2 of the flour, mixing well. Add the starter and the rest of the flour, stirring to form a stiff dough. Turn out on floured surface and knead for just a few minutes. Place in a large, well-oiled bowl and turn dough to lightly oil the surface. Cover, place in a warm, draft-free spot to let rise until doubled in size.

Filling: 1/2 cup granulated sugar

1/2 cup (packed) brown sugar

1 1/2 tablespoons cinnamon

1/4 cup butter (melted)

1 cup rum-soaked raisins (drained)

In a small bowl, mix together sugars and cinnamon. Roll out the dough on a floured surface until about 1/2 inch thick. Brush with melted butter leaving a one inch strip along on edge unbuttered. (This is to seal the dough once rolled.) Sprinkle with the sugar mixture and dot with the raisins. Starting at one end of dough (opposite of unbuttered end), roll up until reaching unbuttered edge. Slightly moisten the edge with water and seal the roll closed. With a sharp knife, slice the roll in to 2 inch thick slices. Place these slices cut side down in a well greased 12x12 inch pan. Drizzle the tops with any left over melted butter and let rise until doubled in size. This can take up to 8 hours depending on the temperature. Set the pans in a cool oven, turn oven on to 350 degrees and bake for 20 to 25 minutes or until puffy and golden. (Do not preheat oven.) Let cool for a few minutes and glaze.

Glaze: 1 cup confectioners (powdered) sugar

1 tablespoon melted unsalted butter

juice of one lemon

finely grated peel of one lemon

Mix together all glaze ingredients adding more sugar if needed to make a glaze that will easily drip from the spoon. Drizzle over the warm rolls and serve.

Note: I rolled my dough and did not cut it into 2 inch pieces. I left it in loaf form and just baked it for ten minutes longer. After baking, I sliced it and then drizzled it with the glaze. It worked just as well.