Ingredients:

  • 1/2 cup (100g) active sourdough starter
  • 1 cup (240g) lukewarm whole milk
  • 1/2 cup (113g) softened unsalted butter (dough)
  • 1 large egg, room temperature
  • 1/4 cup (50g) granulated sugar
  • 4 cups (500g) bread flour
  • 1 tsp (6g) fine sea salt
  • 1/2 cup (113g) very soft unsalted butter (filling)
  • 1 cup (200g) packed dark brown sugar
  • 2 tbsp ground cinnamon
  • 1 tsp vanilla extract
  • 4 oz (115g) softened cream cheese
  • 1/4 cup (56g) softened unsalted butter (frosting)
  • 1.5 cups (180g) powdered sugar
  • 2 tbsp milk

Instructions:

  1. In a stand mixer bowl, whisk together the lukewarm milk, sugar, and active sourdough starter until well combined.
  2. Add the egg and 1/2 cup of softened butter, mixing until the butter is broken into small pieces.
  3. Add the bread flour and sea salt. Use the dough hook attachment to knead on low-medium speed for 8-10 minutes until a smooth, elastic dough forms and pulls away from the sides.
  4. Place dough in a greased bowl, cover with a damp cloth, and allow to rise for 8-12 hours (overnight) at room temperature until doubled in size.
  5. Prepare the filling by mixing 1/2 cup soft butter, dark brown sugar, cinnamon, and vanilla into a thick paste.
  6. Turn the dough onto a lightly floured surface and roll into a 12x18 inch rectangle.
  7. Spread the cinnamon filling paste evenly over the dough, leaving a 1/2 inch border at the top.
  8. Roll the dough tightly into a log and cut into 12 even rolls using unflavored dental floss for clean edges.
  9. Place rolls in a 9x13 inch baking pan. Let rise for another 1-2 hours until puffy.
  10. Preheat oven to 350°F (175°C) and bake for 30 minutes or until golden brown.
  11. Whisk together cream cheese, 1/4 cup butter, powdered sugar, and milk. Frost the rolls while they are still warm.