Sourdough Cinnamon Rolls

Combine flour, starter, warm milk, eggs, sugar, and salt. Mix into a shaggy dough. Cover and rest 30–45 minutes.

Add 60g softened butter in 3 additions, kneading well after each. Knead or perform stretch and folds until the dough passes the windowpane test — stretch a small piece thin enough to see light through it without tearing. This usually takes 10–15 minutes of kneading or about 8 folds over 2 hours. Rest 30 minutes.

Perform 3 sets of stretch and folds every 30 minutes. Then bulk ferment at 75°F for 3–5 hours until dough has grown 75% and feels airy. For best flavor, after 2 hours at room temp, refrigerate overnight up to 12 hours. Bring back to room temperature 1 hour before rolling.

Mix together brown sugar and cinnamon in a small bowl. Have the 4 tablespoons softened butter ready.

On a lightly floured surface, roll dough into a 12×18-inch rectangle, keeping edges as straight as possible. Spread softened butter evenly all the way to the edges. Sprinkle the cinnamon sugar mixture evenly over the butter, right to the edges.

Starting from the long side, roll the dough tightly into an even log. Pinch the seam shut. Cut into 12 rolls about 1½ inches thick using unflavored dental floss (slide under the log, cross over the top, pull) or a sharp knife. Place in a buttered 9×13-inch pan. Cover and proof at room temperature 2–4 hours until rolls are puffy and touching.

Preheat oven to 375°F. Bake 28–32 minutes until deep golden brown on top. If tops are browning too fast, tent loosely with foil after 20 minutes.

Beat softened cream cheese until fluffy. Add powdered sugar and heavy cream and beat until smooth and spreadable. Spread generously over rolls while they are still warm — the frosting will melt slightly into all those beautiful swirls. Serve immediately. These are best hot from the oven, and nothing else even comes close.