diff --git a/breakfast/sourdough_cinnamon_rolls.tex b/breakfast/sourdough_cinnamon_rolls.tex
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+++ b/breakfast/sourdough_cinnamon_rolls.tex
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+%
+% Copyright 2018 (c) Anna Schumaker.
+%
+\documentclass{../recipe}
+
+\recipeName{Sourdough Cinnamon Rolls}
+\recipeServes{8}
+\recipeServingSize{2 rolls}
+\recipeSourceBook{Cooking Light: Complete Cookbook}{144}
+
+\begin{document}
+\begin{ingredients}
+\addIngredient{8.5 ounces}{Active sourdough starter}
+\addIngredient{4 ounces}{Milk, cream, whey, or water, divided}
+\addIngredient{2.5 ounces}{Granulated sugar}
+\addIngredient{3 ounces}{Butter, softened, divided}
+\addIngredient{1 teaspoon}{Vanilla extract}
+\addIngredient{0.15 ounces}{Salt}
+\addIngredient{1}{Egg, lightly beaten}
+\addIngredient{11 ounces}{All-purpose flour, divided}
+\addIngredient{5 ounces}{Brown sugar}
+\addIngredient{1 tablespoon}{Ground cinnamon}
+\addIngredient{3 ounces}{Dried fruit (optional)}
+\end{ingredients}
+
+\begin{steps}
+\addStep{Combine \ingredient{starter}, \ingredient{liquid}, \ingredient{sugar},
+	 \ingredient{2 ounces butter}, \ingredient{vanilla}, \ingredient{salt},
+	 and \ingredient{egg} in a large bowl. Gradually add \ingredient{9 ounces flour}, mixing
+	 to form a soft dough.}
+\addStep{Turn dough out and knead \textbf{8 minutes}, adding
+	 enough remaining flour to prevent dough from sticking.}
+\addStep{Place dough in a large bowl.  Cover and let rise \textbf{1 hour},
+	 or until doubled in size.}
+\addStep{Shape dough into a rough cube and roll into a \textbf{16 x 10 inch} rectangle.
+	 Brush with \ingredient{1 ounce melted butter}.}
+\addStep{Combine \ingredient{Brown sugar} and \ingredient{cinnamon} in a small
+	 bowl.  Sprinkle evenly over dough.  (Optional) Sprinkle dough with
+	 \ingredient{dried fruit}}
+\addStep{Roll dough beginning at the long end and pinch seam to seal.  Wrap
+	 with plastic wrap and chill \textbf{20 minutes}.}
+\addStep{Unwrap roll and slice into \textbf{16 pieces}.  Allow to rise in the refrigerator overnight.}
+\addStep{Preheat oven to \textbf{\ftemp{350}}.  Bake rolls for \textbf{20 minutes} or until golden.}
+\end{steps}
+
+\addSuggestion{Glaze}{Vanilla Cream Glaze}
+\addNote{Freezing}{Rolls can be frozen after slicing.
+	 Thaw and refrigerate overnight before baking.}
+
+\end{document}
diff --git a/sauces/vanilla_cream_glaze.tex b/sauces/vanilla_cream_glaze.tex
new file mode 100644
index 0000000..330f43c
--- /dev/null
+++ b/sauces/vanilla_cream_glaze.tex
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+%
+% Copyright 2018 (c) Anna Schumaker.
+%
+\documentclass{../recipe}
+
+\recipeName{Vanilla Cream Glaze}
+\recipeMakes{1 cup}{glaze}
+\recipeSourceBook{Cooking Light: Complete Cookbook}{144}
+
+\begin{document}
+\begin{ingredientsSmall}
+\addIngredient{2 cups}{powdered sugar}
+\addIngredient{4 tablespoons}{cream or milk}
+\addIngredient{\half teaspoon}{vanilla extract}
+\end{ingredientsSmall}
+
+\begin{steps}
+\addStep{Combine \ingredient{powdered sugar}, \ingredient{cream or milk}, and
+	 \ingredient{vanilla} in a small bowl.  Mix until smooth.}
+\end{steps}
+\end{document}