Mix the Dough

In a large bowl, combine:

✅ 500g bread flour

✅ 100g active sourdough starter

✅ 200g warm milk

✅ 50g sugar or honey

✅ 1 egg

✅ 100g softened butter

✅ 8g salt

Mix until a shaggy dough forms. Cover and let rest for 30 minutes.

Knead & Bulk Fermentation (8-12 Hours, Overnight Preferred)

Knead the dough until smooth (5-7 minutes by hand or 3-5 minutes in a stand mixer).

Place in a greased bowl, cover, and let it rise overnight at room temperature (70-75°F) until puffy and doubled in size.

💡 Pro Tip: If your kitchen is cool, fermentation may take longer. Letting it rise overnight ensures the best flavor!

Roll & Fill the Dough (Morning)

Lightly flour a surface and roll the dough into a 12x18-inch rectangle.

Spread 100g softened butter evenly over the dough.

Mix 100g brown sugar & 1½ tbsp cinnamon, then sprinkle it over the butter.

Shape the Rolls

Roll the dough tightly from the long side into a log.

Slice into 12 even rolls and place in a greased 9x13-inch baking dish.

Cover and let them rise for 2-4 hours, until puffy and nearly doubled.

💡 Make-Ahead Option:

At this stage, you can cover and refrigerate overnight. Let them come to room temperature (about 1-2 hours) before baking.

Bake the Cinnamon Rolls

Preheat oven to 375°F (190°C).

Bake for 22-25 minutes, until golden brown.

Make the Frosting & Glaze the Rolls

Beat together cream cheese, butter, powdered sugar, vanilla, and milk until smooth.

Spread over warm cinnamon rolls for the ultimate gooey goodness.