Cranberry Cinnamon Rolls

2 cups flour

1 cup milk

1 cup Amish Friendship Bread Starter

3 teaspoons granulated sugar

1 egg

1/2 cup shortening (room temp)

1 teaspoon salt

1/2 teaspoon baking soda

1 teaspoon baking powder





Combine flour, milk and starter and let set at room temperature overnight or 10 to 12 hours. Stir down.



Combine sugar, egg, shortening, salt, baking soda and baking powder. Add to starter mixture stir down. Stir in flour 1 cup at a time until it is kneadable (not so sticky). Pour dough out on well-floured counter. Flour hands as well. Knead until no longer sticky. Pat out to 1/2-inch thickness in a rectangle shape. Brush dough with soft butter.



Filling:

1/4 cup granulated sugar

1 tablespoon cinnamon

Orange or Lemon Zest (optional)

Dried cranberries or raisins



Powdered sugar glaze or buttercream frosting or how about Cream Cheese Frosting.



Mix well. Press dried fruit into dough and then add zest if desired. Sprinkle cinnamon-sugar mixture over dough.



Beginning at wide side, roll up, and seal seam. Cut 1-inch slices. Place cut side up in well greased cake pans. I got 18 rolls out of mine. I put the ends together in the middle and then placed the others around the circle. You could also do this in a square baker or 9x13. Let rise 30 minutes. Bake at 350 degrees F for 30 to 35 minutes. Frost them when cool.



I like to use cake pans. I pop them out onto several thicknesses of paper plates and wrap them and freeze them.