Ingredients:

  • 1 cup (240g) Active Sourdough Starter (100% hydration)
  • 1/2 cup (120ml) Whole Milk (warmed slightly)
  • 1/4 cup (50g) Granulated Sugar
  • 1 large Egg (room temperature)
  • 1/4 cup (57g) Unsalted Butter, melted
  • 3 1/2 cups (420g) All-Purpose Flour (plus extra for dusting)
  • 1 teaspoon Fine Sea Salt
  • 1/2 cup (113g) Unsalted Butter, softened (for filling)
  • 3/4 cup (150g) Light Brown Sugar, packed (for filling)
  • 2 tablespoons (15g) Ground Cinnamon (for filling)
  • 4 oz (113g) Cream Cheese, softened (for glaze)
  • 4 tablespoons (57g) Unsalted Butter (for browning in glaze)
  • 2 cups (240g) Powdered (Icing) Sugar, sifted (for glaze)
  • 1 teaspoon Vanilla Extract (for glaze)
  • 2–4 tablespoons Milk or Heavy Cream (for glaze consistency)

Instructions:

  1. Activate: Gently warm milk. Whisk in sourdough starter, granulated sugar, and egg until just combined.
  2. Combine Dry Ingredients: In a stand mixer bowl, combine the flour and salt. Add the wet mixture and melted butter.
  3. Knead: Mix on low speed until a shaggy mass forms. Increase speed to medium-low and knead for 8–10 minutes until the dough is smooth and passes the windowpane test.
  4. Bulk Fermentation: Transfer dough to a lightly oiled bowl, cover, and let rest at room temperature (around 70°F / 21°C) for 3–4 hours, or until visibly puffy (about 50% increase in volume).
  5. Prepare Filling: While the dough proofs, whisk together the brown sugar and cinnamon. Set aside.
  6. Roll Out: Gently punch down the dough. Turn onto a lightly floured surface and roll into a large rectangle (approx. 12x18 inches).
  7. Spread & Roll: Spread the softened filling butter evenly over the dough. Sprinkle generously with the cinnamon-sugar mixture. Roll tightly along the long edge to create a long log.
  8. Slice & Chill: Slice the log into 12 equal pieces (about 1.5 inches thick). Place the rolls cut-side up in a greased 9x13 inch baking dish. Cover tightly and refrigerate overnight (minimum 8 hours).
  9. Final Proof: Remove the pan from the fridge 1.5 to 2 hours before baking. Let them sit, covered, in a warm spot until puffy and nearly doubled in size.
  10. Bake: Preheat oven to 375°F (190°C). Bake for 22–28 minutes until golden brown and centres are set.
  11. Brown the Butter: While rolls bake, melt the 4 tbsp of butter in a small pan over medium heat until milk solids toast and the butter smells nutty (about 4–6 minutes). Immediately pour into a heatproof bowl to stop cooking.
  12. Make Glaze: Beat the softened cream cheese until smooth. Beat in the cooled brown butter and vanilla. Gradually beat in the powdered sugar, adding milk/cream one tablespoon at a time until a thick, luscious glaze is achieved.
  13. Ice & Serve: Drizzle or spread generously over the warm rolls immediately before serving.